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New Delhi: The karandi omelette is a simple yet clever creation that began as a quick fix in Tamil Nadu’s small eateries and tea shops. The word karandi means ladle in Tamil, and this dish gets its name from the very utensil it’s cooked in, the thalippu karandi, commonly used for tempering spices. Instead of a flat pan, the beaten egg mixture is poured into the curved ladle, giving the omelette its signature round, fluffy shape and soft layers.
Depending on how many eggs you use and the depth of the ladle, the texture can vary from light and airy to dense and golden. In busy restaurants, cooks often use metal moulds to prepare many omelettes at once, which makes them look more like small egg balls. At home, using a regular ladle gives a flatter version that’s equally tasty. In Tamil Nadu, this dish is considered a comfort food and is also called mutta paniyaram, literally, “egg dumpling.” Read further for the recipe.
1. Finely chop the onion, tomato, and green chilli, and transfer them to a mixing bowl.
2. Crack the eggs into the bowl and add pepper powder, red chilli powder, turmeric, and a pinch of salt.
3. Whisk everything together until the mixture turns light and frothy.
4. Heat a small deep ladle or a mini wok on low flame and drizzle a little oil to coat the surface.
5. Pour the egg mixture into the ladle, filling only about three-fourths of it so the omelette has space to puff up.
6. Let it cook gently on low heat for about a minute until the edges set.
7. Flip it carefully with a spoon and cook the other side until golden and firm.
8. Slide it out of the ladle and serve hot with chutney or bread for a warm winter treat.
The karandi omelette delivers rich flavour and warmth, ideal for winter mornings or late-evening cravings. Try this dish for pure comfort in every bite this season.
