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south indian omelette recipe

South Indian Omelette - Spicy Kerala Style Egg Omelette

This easy, delicious and spicy (you can avoid chilies if you do not like it spicy) South Indian Kerala style egg omelette or fried egg omelette(also known as mutta porichathu in Kerala) is great for breakfast or enjoy this with rice and any curry like moru curry (yogurt curry) or sambar for lunch or dinner.
Course Breakfast, Side Dish
Cuisine Indian
Keyword fried egg omelette, mutta porichathu, south indian omelette recipe, spicy egg omelette recipe, spicy omelette, spicy south indian omelette
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 309kcal


  • 1 large egg
  • 4 shallots or use same amount of chopped regular onions or pearl onions
  • 3 red chilies or 2 green chilies sliced thinly
  • curry leaves a few
  • salt a pich
  • 1 tablespoon coconut oil or use any other oil or butter


  • Peel the shallots and slice them finely. Keep aside.
  • In a bowl, beat the egg well until the egg white and yolk are blended well.
  • Add the salt, chopped shallots, curry leaves and chilies to the beaten egg and mix everything well together until the salt is dissolved.
  • Heat a pan or an iron griddle, add the oil and spread it evenly.
  • Pour the egg mixture to the pan and cook until the egg is set and the bottom is cooked well so you can flip it easily. This will take very few minutes like 2 to 3 minutes. Always keep the heat at low to medium so it won't get burnt at the bottom, before the egg is set.
  • Once it is cooked at the bottom side, flip the omelette and cook on the other side too. This side will get cooked fast in about a minute or two.
  • Once the next side of the omelette is also cooked, remove the omelette from the pan and transfer it to the serving plate. Your spicy South Indian Kerala style omelette is ready now.


Enjoy the omelette with Kerala style breakfast items like puttu, dosa, upma etc or enjoy with bread (you can make spicy bread omelette using this omelette) or with rice and any curry for lunch or dinner.
If you do not have shallots, you can use about 1 to 2 tablespoons of finely chopped pearl onions or regular onions.
To adjust the spiciness, reduce the amount of chilies or you may skip the chilies if you like it that way.


Calories: 309kcal | Carbohydrates: 29g | Protein: 10g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 163mg | Sodium: 86mg | Potassium: 829mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1520IU | Vitamin C: 202mg | Calcium: 81mg | Iron: 3.4mg