This is the new recipe which I was tasted recently at Chekkuyraani in Madurai. Typically the omelette is cooked in the brass round ladle over the charcoal ember. This omelette emanates the smoky flavour instill the same to the gravy. Adding the crushed garlic in the final stage spruced the taste of the dish.
1. oil – 50 ml
2. Mustard Seeds – ½ tsp
3. Green chillies – 2 Nos
4. Curry leaves – 2 sprigs
5. Onion – 100g
6. Ginger paste – 1 tsp
7. Tomato Puree – 150 ml
8. Red Chilli powder – 1 tbsp
9. Crushed Garlic – 2nos
10. Crushed Peppercorns – ½ tsp
11. Salt – as required
12. Coriander leaves – to garnish
13. Coconut Gratings – 50g
14. Jeera Seeds – ½ tsp
15. Saunf – ½ tsp
16. Coriander seeds – 1 tsp
1. Beat well the eggs, Crushed peppercorns, chopped onion and salt.
2. Pour the egg mixture in the greased round ladle and keep it over little flame
3. When it cooks the egg mixture in the round ladle will puff like paniyaram and turn it to other side.
4. Keep the prepared Karandi Muttai separately
5. Dry roast the jeera seeds, Saunf and coriander seeds, finely ground that along with the coconut gratings
6. Heat the oil, Pop mustard seeds, add slitted green chillies and curry leaves
7. Add the chopped onion till it turns soft, add the masala powder, ginger paste and grounded masala mixture. Stir it well
8. Add the Tomato puree, cook it for a minute
9. Then add the required amount of water, let it to boil for few minutes
10. Finish the curry with Karandi omelette and crushed garlic pods. Garnish with fine chopped coriander leaves
This thick curry is the perfect match for the Indian breads,Idiyaapam. Use a tbsp of vanaspathi to finish the curry, it gives delicate flavour and taste to the curry. Believe you are fuss at your kitchen after reading this new recipe, try it out, feels your kitchen fills with the country flavour.
Soon I get in touch with you on the topic of MURUKKU, enjoy the taste. Keep cooking new recipes.