Tamil Nadu Karandi Omelet
South Indian cuisine is known for its iconic breakfasts like idlis and dosas, which are staples across the country. But there are plenty of other unique and delicious delicacies in the region that can also become your next morning meal, such as karandi omeletteThis humble delicacy from Tamil Nadu is an underrated gem that is often overshadowed by more popular South Indian breakfasts. Being a popular street delicacy, it is widely enjoyed during the cold monsoon and winter months.
The name “Karandi Muttai” is derived from the Tamil word “karandi” or “karandai” meaning ladle. Unlike the typical omelette, which is cooked in a flat pan, the karandi omelette is prepared using a ladle, which gives it a distinctive shape and texture. This unique cooking technique not only adds layers to the omelette but also infuses it with intense flavours.
Karandi omelette can vary in shape and size depending on the number of eggs used and the size of the ladle. When prepared with a flatter ladle, it is known as muttai paniyaram. This versatile dish is often served as an accompaniment to a variety of South Indian dishes such as dal, lentil curry, rasam or even biryani. However, it is also delicious when eaten on its own, accompanied by a cup of tea or coffee.
For many Tamil Nadu residents, karandi omelette is more than just a dish – it is a nostalgic treat that evokes memories of cold winter mornings and street food stalls where vendors serve it freshly made and hot. The dish is believed to have originated in Dindigul, a town in Tamil Nadu known for its culinary heritage.
The process of making a karandi omelette goes beyond just cracking eggs and pouring them into a ladle. It starts with melting a tablespoon of ghee in a hot ladle. Chopped onions, green chillies and spices like onions, chillies, turmeric, salt and pepper are added to the dish to enhance its flavour. As a result, you get a burger-like omelette that is crispy and golden on the outside, but soft and fluffy on the inside.
Karandi Omelette
- 2 eggs
- ¼ chopped onion
- ¼ tomato, seeded and diced
- 1 teaspoon chopped cilantro
- 1 green chili chopped
- Salt to taste
- ¼ teaspoon butter
Method:
- In a bowl, mix all the ingredients with the butter and beat until air bubbles form. Set aside.
- Grease a ladle with a little cooking oil and place the egg mixture into the ladle.
- Simmer until the tortilla is golden and cooked.
- If using a skillet, cook the tortilla covered for 45 seconds to a minute over low heat, then flip it over and cook the other side.
- This recipe can easily be adapted and improved by adding your own twists, such as incorporating it into a spiced onion curry or ulli theeyal for an even more flavourful experience.
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