Egg Omelette Curry Recipe – South Indian Style with Toor Dal

Last Updated on 6 months ago by Neha Deshmukh

Egg Omelette Curry Recipe – South Indian Style with Toor Dal

Hey everyone! If you’re anything like me, you’re always on the lookout for something a little different, a little exciting to spice up your weeknight dinners. And trust me, this Egg Omelette Curry is it. It’s a South Indian gem I stumbled upon years ago, and it’s been a family favourite ever since. The combination of fluffy, spiced omelettes swimming in a tangy, flavourful gravy is just… incredible. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average egg curry. The secret lies in the omelettes themselves – we’re adding a generous helping of toor dal right into the mix! This makes them wonderfully soft and gives the curry a lovely, hearty texture. Plus, the tamarind juice adds a beautiful tang that balances the spices perfectly. It’s comforting, flavourful, and surprisingly easy to make.

Ingredients

Here’s what you’ll need to whip up this delicious Egg Omelette Curry:

• 3 eggs
• ¼ cup toor dal (soaked)
• 2-3 green chillies
• 1” piece ginger
• 5-6 shallots
• 1 cup tamarind juice
• ¼ cup grated coconut
• 1 tbsp channa dal
• 1 tbsp coriander powder
• 1 tsp red chilli powder
• A pinch turmeric powder
• ½ tsp mustard seeds
• 6 sliced shallots
• A pinch asafoetida (hing)
• A few curry leaves
• 2 red chillies

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Toor Dal in the Omelette: Don’t skip this! It’s what gives the omelettes their unique texture and adds a lovely protein boost. Soaking the dal beforehand ensures it blends smoothly.
• Tamarind Juice: This is key for that signature South Indian tang. You can find tamarind concentrate at most Indian grocery stores, or make your own by soaking tamarind pulp in warm water and straining it.
• South Indian Spice Blend: We’re using a classic combination of spices here – coriander, chilli, and turmeric – to create a warm, aromatic base for the gravy. Don’t be afraid to adjust the chilli powder to your liking!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the Gravy: Heat a little oil in a pan and roast the grated coconut, channa dal, coriander powder, red chilli powder, and turmeric powder until fragrant. This step is crucial for developing the flavour of the gravy. Grind this roasted mixture into a smooth paste.
2. Combine the roasted paste with the tamarind juice and salt. Simmer for about 5 minutes, stirring occasionally, until the gravy thickens slightly. Set aside.
3. Make the Omelettes: Grind the soaked toor dal, green chillies, ginger, and shallots into a smooth paste.
4. Whisk the eggs with the lentil paste and a pinch of salt.
5. Heat a little oil in a pan and cook small omelettes, about 2-3 inches in diameter, until golden brown on both sides. Don’t overcrowd the pan!
6. Combine & Simmer: Gently place the cooked omelettes into the simmering gravy. Let them soak up all that deliciousness for at least 1-2 hours. The longer they soak, the better they taste!

Expert Tips

• Don’t be shy with the oil when roasting the spices – it helps release their flavour.
• If the gravy gets too thick, add a splash of water to thin it out.
• For a richer flavour, use coconut oil for tempering.

Variations

• Vegan Adaptation: Swap the eggs for a plant-based egg substitute like Just Egg. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ tsp.
  • Medium: Stick to the 1 tsp of red chilli powder.
  • Hot: Add an extra ½ tsp of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry makes a wonderful side dish for festive occasions like Onam or Pongal. It adds a lovely variety to the traditional spread.

Serving Suggestions

This Egg Omelette Curry is best served hot with a generous portion of steamed rice. A side of papadums and a simple vegetable stir-fry would complete the meal perfectly. My family loves it with a dollop of yogurt to cool things down!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

What is the best type of rice to serve with Egg Omelette Curry?

I recommend a fluffy, long-grain rice like Basmati or Sona Masoori. They soak up the gravy beautifully.

Can I make the gravy ahead of time?

Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator. Just give it a good stir before adding the omelettes.

How can I adjust the sourness of the curry?

If you prefer a less tangy curry, use a little less tamarind juice. You can also add a pinch of sugar to balance the flavours.

What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, is a pungent spice with a unique flavour. It’s often used in Indian cooking to aid digestion. You can find it at most Indian grocery stores, usually in powder form.

Can I use a different type of dal instead of Toor Dal?

While toor dal is traditional, you could experiment with moong dal (yellow split lentils) as a substitute. It will have a slightly different flavour and texture, but it will still work well.