Egg Omelette Curry

Egg Omelette Curry/Guddu Omelette Pulusu, a spicy andhra curry with rice....sounds tasty isn't.For the egg lovers who's fed up eating usual egg dishes,this would be definitely a great relief .Make this curry when i'm bored with normal curries usually on weekends.Its like kerala Varutharacha curry , a slight change in omellete.

Ingredients

For Egg omelette.....

Egg 2

Onions less than 1/4cup

Grated coconut 1tbsp

Toor dal(sambar dal) 1tsp

Red chilli powder 1 tsp

Turmeric powder 1/4tsp

Asafoetida apinch

Salt to taste

For curry/pulusu

Grated coconut 1/4cup

Tamarind pulp 2 -3 tsp

Coriender powder 1tp
Jeera powder 1tsp

Onion 1/4cup

Red chilli powder 2-3 tsp

Curry leaves 5

oil 1tsp

Mustard seeds 1tsp

Method...

For making egg omelette...

Soak toor dal for 15-20 min.Gring dal,coconut,onions,red chilli powder,turmeric powder,salt in a blender with enough water into a smooth paste.Add egg into the paste,mix well.Make thick omelettes.Cut into pieces and keep aside.

For making curry/pulusu...

In a thick bottomed sauce pan dry roast coconut without adding oil till it becomes slight brown color(like we roast for theeyal) and keep aside.In the same pan,add 1tsp oil .Now add onions,curryleaves,red chilli powder,jeera powder,coriender powder for a few min.Turn off flame.Blend roasted coconut and this masala with enough water into a paste.In a pan,heat 1tsp oil ,add mustard seeds.when it pops up,add masala paste,tamarind pulp with enough water.(Add some water extra b'coz after adding omelette,gravy becomes thick)when curry starts boiling ,add omelette pieces into it.Reduce fire to low flame.Let it boil for 5 -10 mins.See how much gravy u need and remove from flame accordingly.

Goes well with rice.

Arattikaya Palakura Pulusu/Raw Plantain palak curry

'Arattikaya Palakura Pulusu' as the name indicates, a curry made with plantain n palak,basically an Andhra dish.when i was thinking about what to post in JFI:Banana event,my 's' suggested this dish coz this is one of his favourite...specially plantain..he ask to put plantain in all curries .... our family mention this curry as "Valliyoor kuravu pulusu".actually no one knows why such a name and from where they got.He says like this dish is bascially from valliyoor ( a place in tamilnadu)made with kuravu (spinach)...anyway whatever it is,dish is very tasty n healthy.Any type of spinach can be used,i have tried with methi leaves(fenugreek leaves)also.Plantains, also known as “potatoes of the air” or “cooking bananas here.Its of great nutritional value, has a rare combination of energy value, tissue-building elements, protein, vitamins and minerals and spinach is rich in vitamin C and A.This is my entry to JFI:Banana hosted by Mandira ofAhaar.

Ingredients

Arattikaya / Raw plantain 1 no
palak 1 bunch
Tamarind pulp 5 table sp

For masala

Coconut 1/2 cup
Garlic pods 2
Shallots 3 nos /red onion 1/4
Red chilly powder 4tsp
Jeera powder 1/2tsp
Turmeric powder 1/2 tsp
Salt to taste

For seasoning

Gingely oil/Refined oil 1tsp
Musturd seeds 1tsp
Curry leaves 5 nos
Red chillies 2 nos

Method

Cook plantain and palak with enough salt .Grind masala items finely.In a saucepan,add cooked plantain,palak,masala,tamarind pulp and water (depends on how much gravy needed),salt and mix well.cook for 5 mins..I usually use gingely oil for seasoning,which enchanes flavour to the curry.U can use any refined oil.In a pan,add oil,musturd seeds.when it pops ,add red chillies and curry leaves.Add seasoning to the gravy.Serve hot with rice.