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Motta Porrichu (Spicy Coconut Ginger Omelette)
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Prep Time:
12 minutes
12 minutes
Cook Time:
13 minutes
13 minutes
Total Time:
25 minutes
25 minutes
Spice up your weeknight with a zesty Kerala coconut ginger omelette made with eggs for a quick and delicious meal.
Ingredients:
- 4 large eggs
- 1/3 cup coconut cream (see Recipe Note)
- 1 small red onion, diced (about 1 1/2 cups)
- 2 tablespoons grated fresh ginger
- 2 tablespoons roughly chopped fresh curry leaves
- 1 green bird's eye chili, finely chopped
- 1 1/2 teaspoons pink salt or 1/2 teaspoon table salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 tablespoons virgin coconut oil
- Matta rice, for serving (optional)
Instructions:
- Combine eggs and coconut cream: In a medium bowl, whisk together the eggs until fully combined. Gently incorporate the coconut cream until smooth.
- Combine the onions, ginger, curry leaves, chili pepper, salt, and black pepper with the mixture. Stir thoroughly until well combined.
- Prepare the omelette: Heat a large nonstick pan over medium heat, add coconut oil, and coat the pan evenly. Spread the batter with a spatula, cook uncovered for 2 minutes, cover, and cook for 3 more minutes. Once golden brown, cut into quarters, flip, cover, and cook for an additional 2 minutes until no liquid remains in the pan.
- Serve your dish with a side of fragrant matta rice if desired. Leftovers can be stored in a covered container in the fridge for up to 1 day. Reheat in the microwave for 30 seconds or warm in a covered pan over low heat until heated through. If you enjoyed the recipe, please leave us a star rating below!