Omelette Kerala Style

Name: Omelette Kerala Style
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Indian (Kerala)
Ingredients: 3 large eggs; 5 shallots (40 g), finely chopped; 1 green chilli, finely chopped; 1 small tomato (80 g), finely chopped; 1/4 sprig curry leaves, chopped; 1/4 tsp (0.75 g) turmeric powder; 1/4 tsp (0.75 g) black pepper powder; 1/2 tsp (3 g) salt; 1 tbsp (15 ml) coconut oil; Kerala-style omelette is always cooked through — never serve with a soft or runny centre.; Shallots must be very finely chopped so they cook through completely in the omelette.; The tomato should also be very finely diced to integrate into the egg mixture.; Serve immediately — omelette toughens quickly.

🍗 Non-veg🌾 Gluten-free📊 Easy

A flat, fully cooked omelette (not the French folded style) made with shallots, green chillies, curry leaves, and tomato — the Kerala-style omelette is cooked through completely with no runny centre, spiced generously, and eaten with porotta, bread, or rice. It is one of the most commonly eaten breakfast foods in Kerala's tea shops and homes.

⏱️5 minPrep

🔥5 minCook

🕒10 minTotal

🍽️2Serves

🧺 Ingredients

👩‍🍳 How to make Omelette Kerala Style

Beat eggs thoroughly.
Add shallots, green chilli, tomato, curry leaves, turmeric, pepper, and salt.
Mix well.
Heat coconut oil in a pan over medium heat.
Pour egg mixture.
Cook over medium heat for 2 minutes until the base is set and golden.
Flip carefully with a wide spatula.
Cook the other side for 1.5–2 minutes until fully set through — no runny centre.
The omelette should be thin and completely cooked.

📖 Cultural notes

|---|---|---|---|---| | 195 kcal | 11 g | 8 g | 13 g | 1 g | The Kerala omelette is as ubiquitous as the chaayakada itself. It is served for breakfast at virtually every small restaurant, hospital canteen, and home. The specific spicing with curry leaves, shallots and turmeric gives it an unmistakably Keralite character that makes it distinct from any other regional omelette in India. ---

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