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Friday, December 14, 2012,4:21 AM by
Ponmathi Srilekha.S

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OMELETTE RASSA

Serves :
2

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • The Rassa: Grind the coconut with cumin, coriander, ginger, chillies and peppercorns.
  • Heat the oil in a thick-bottomed pot and cook the onions till they are soft.
  • Add the coconut paste to the onions and stir till the mixture thickens and the oil starts to seperate from the sides.
  • Add the bay leaves and turmeric, stir for a minute and then add a cup of water and simmer to low flame for 3-5 minutes.
  • Bring the sauce to a boil and adjust the seasonings. Allow the sauce to boil for 3-5 minutes,
  • The Omelette: Whisk the eggs till they are frothy.
  • Heat the oil in a non-stick pan and toss the onions till they are soft. Add the tomatoes, stir till they soften and add the chillies.
  • Pour the whisked egg in the pan, sprinkle on salt and the coriander leaves and cook till both the sides turn evenly golden.
  • Remove the omelette from the pan and place in a plate. Pour the gravy (Rassa) over the omelette and serve hot.

INGREDIENTS

The Rassa (The Gravy)

  • 1 tablespoon ginger, peeled and grated
  • 2 tablespoon Fresh chillies
  • 2 teaspoon Black peppercorns
  • ½ teaspoon Turmeric powder
  • 2 tablespoon Cooking oil
  • 25 grams Chopped onions
  • 25 grams Grated fresh coconut
  • A pinch Roasted coriander seeds
  • 1-2 Bay leaves
  • A pinch Roasted cumin seeds
  • Salt to taste

The Omelette:

  • 25 grams Chopped onions
  • 25 grams Chopped tomatoes
  • 2-3 Eggs
  • 1½ teaspoon Cooking oil
  • 2 tablespoon Chopped fresh chillies
  • 1 tablespoon Chopped coriander leaves 
  • Salt to taste

5 comments for “Omelette Rassa”

  • Posted Saturday, February 11, 2023 at 6:18:22 PM

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