There is something about omelette that switches our ‘chef-mode’ on. When was the last time you added extra spice, herb, or any vegetable to the omelette and felt proud about your little experiment? We did so this morning, and we are also pretty sure, our omelettes will be looking dramatically different the morning after. The whole world seems to be obsessed with the iconic breakfast it seems, why would we have so many global variations of the same then? From Spanish Omelette to English Omelette, the list in endless. Even closer home, there seems to be no dearth of options. Karandi Omelette or Karandi Muttai is a popular street food across Dindigul and neighbouring districts. Irrespective of how tiny or dilapidated the eatery is, scores of people queue up every morning for this delish street food, for reasons more than one. It is healthy, wholesome and light on the pocket too? But what is Karandi omelette after all, and what makes it so special?
‘Karandi’ in Tamil translates to a ‘ladle’. That’s right, this omelette is made in a large ladle, typically used to make a tadka. This large ladle is also known as a tadka pan or Thalippu Karandi by many, where the ladle is a size of a bowl with a dome like base. Since the omelette is allowed to cook in this confined space, it takes the shape of the ladle, the edges are crisper, the omelette is fluffier and the overall texture of the omelette is something truly special.
Making The Karandi Omelette
The size of these ball-shaped omelettes depends on the number of eggs or mutta used. Usually, 1-2 eggs are used, and because of its shape, the dish is also called mutta paniyaram. Restaurants that have to dole out multiple Karandi omelettes, have large pans with moulds that are filled with eggs and spices. Multiple omelettes are demoulded simultaneously from the pan to cater to the overwhelming demand.
The omelette, per say, is made with standard ingredients like eggs, onions and green chillies. The winner here is really the texture, which also helps enhance the overall flavour of the omelette. Made with coconut oil, the omelette has a distinct, desi touch, something that cannot be replicated with refined, neutral oils. The ingredients of the omelette can be played around with, you can add chopped tomatoes, mushrooms and even bits of meat if you want. It is your omelette, after all, be as creative as you want.
You can pair it with coconut, ginger or tomato chutney, even a hot glass of rasam makes for a nice accompaniment for the omelette. So, what are you waiting for? If you are a fan of paniyaram, you are sure to fall in love with this unique omelette, it requires bare minimal effort to put it together. Here’s a recipe you can start with.
