Medu Vada, Masala Omelette and Coconut Chutney

Ingredients

• 4 piece Large Egg (Bring to room temperature for a fluffier result.)
• 0.25 cup Red Onion (Finely chopped.)
• 0.25 cup Tomato (Deseeded and finely chopped.)
• 1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
• 0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
• 0.25 tsp Red Chilli Powder (Optional, for extra heat.)
• 0.25 tsp Garam Masala (For a warm, aromatic finish.)
• 2 tbsp Milk (Optional, helps make the omelette tender.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground is best.)
• 2 tsp Ghee (Can be substituted with butter or oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2. 2

   Add Vegetables

   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Gently mix everything together until just combined. Avoid over-mixing at this stage.
3. 3

   Cook the First Omelette

   • Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
   • Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4. 4

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3