Egg omelette kuzhambu recipe

INGREDIENTS:

1. Egg - 4
2. Onion - 2
3. Tomato - 2
4. Coconut - 1/2
5. Turmeric powder - 1/2 teaspoon (tsp.)
6. Coriander powder - 1/2 teaspoon (tsp.)
7. Chili powder - 1/2 teaspoon (tsp.) or as needed
8. Green chili - 3
9. Cumin seed - 1/2 teaspoon (tsp.)
10. Black pepper - 1/2 teaspoon (tsp.)
11. Ginger paste - 1/2 teaspoon (tsp.)
12. Garlic paste - 1/2 teaspoon (tsp.)
13. Cloves - 2
14. Cinnamon stick - 1 inch
15. Oil - 2 tablespoon (tbsp.)
16. Salt - to tastes

PREPARATION:

1. Finely chopped onion, green chili and tomato.
2. Grind coconut, cumin seeds, black pepper into fine paste by adding little water as possible.
3. Break eggs in a bowl, add 1/2 onion, green chili, a pinch turmeric power and beat well.
4. Now make Omelet's and cut them into big pieces.
5. Heat oil in a pan, now add cinnamon stick, cloves and sauté for a minute.
6. Now add rest of the onion and cook until it turns translucent (golden brown).
7. Now add ginger paste, garlic paste and sauté until the raw smell is gone.
8. Now add tomato, coriander powder, chili powder, turmeric powder and sauté until oil separates.
9. Now add ground coconut paste, salt to taste and bring to boil. (add water if as needed)
10. Now add the omelette pieces into the kuzhambu and cook for a minute and serve.

NOTES:

1. Goes well with dosai, idli.