Omelet avial recipe

INGREDIENTS:

1. -- For making omelet --
   1. Egg - 2
   2. Finely chopped onion - 1
   3. Finely chopped green chili - 1
   4. Salt - to taste
2. -- For Avial --
   1. Shredded coconut - 2 tablespoon (tbsp.)
   2. Shallot (sambar onion) - 3
   3. Cumin seed - 1 teaspoon (tsp.)
   4. Chili powder - 1 teaspoon (tsp.)
   5. Turmeric powder - 1/2 teaspoon (tsp.)
   6. Salt - to taste
3. -- For tempering --
   1. Oil - 1 tablespoon (tbsp.)
   2. Mustard seed - 1/2 teaspoon (tsp.)
   3. Fenugreek seed - 1/4 teaspoon (tsp.)
   4. Curry leaves - 5
   5. Copped onion - 1 tablespoon (tsp.)

PREPARATION:

1. -- Making omelet --
   1. In a bowl break eggs, add chopped onion, chopped green chili, salt to taste and beat them well.
   2. Now make a thick omelet.
   3. Now cut the omelet into 4 or 5 slices
2. Grind coconut, shallot (sambar onion), cumin seeds, chili powder, turmeric powder, salt to taste into a fine paste by adding little water as possible.
3. Heat oil in a pan, add mustard seed, once the mustard seeds, fenugreek seeds, curry leaves and sauté. Once mustard seed stop splattering add the 1 tablespoon (tsp.) of onion and cook until it turns golden brown.
4. Now add 1/2 cup of water, salt to taste and bring to boil. After 2 minutes add the omelet and gently cook until the water is evaporated and serve.

NOTES:

1. Goes well with rasam rice.