Egg Lentil Omelettes in Spicy Tamarind Gravy (Andhra Style Egg Curry Recipe)

I don't know how to name this recipe actually. Its my grandmom's recipe and I am not sure if anyone has eaten this or a variation of this. We call it Guddu Thattu Posinti and its very infrequently made, making it an extra treat. I had a craving for it one day so called up Amma, got the recipe and made it immediately.

You may also wish to check out my Kerala egg masala recipe, this malabar egg curry, and egg fried rice, one of my favourites! Oh, and Portuguese egg tarts if you are looking for dessert 🙂

Note: this is a slightly time consuming recipe to make but totally worth the effort.

Egg Lentil Omelettes in Gravy / Guddu Thattu Posinti Recipe
Serves 4

Ingredients:
For the omelettes:
3 eggs
A pinch of salt
To grind to a paste:
¼ cup toor dal, soaked for atleast 2 hours
2-3  green chillies
1" piece of ginger
5-6 shallots / pearl onions
For the gravy:
1 cup tamarind juice (a lime-sized ball of tamarind soaked in water and juice extracted)
Salt to taste
To roast and grind:
¼ cup grated coconut
1 tablespoon channa dal / kadala paruppu
1 tablespoon coriander powder / malli podi
1 teaspoon red chilli powder
A pinch of turmeric powder
1 teaspoon oil
For tempering:
½ teaspoon mustard seeds / kaduku
6 shallots / pearl onions, sliced thin
A pinch of hing / asafoetida
A few curry leaves
2 red chillies, torn into halves
2 teaspoon oil

Instructions:

Let's do the gravy first.

1. Roast and grind all the ingredients under that list. In a pan, add this ground masala along with the tamarind juice and salt. Bring to boil and let it simmer for 5 mins. The gravy shouldnt get too watery nor too thick, the consistency should be thicker than rasam but thinner than kozhambu.

2. Heat oil for tempering and add all the ingredients. When the mustard seeds pop and the shallots turn golden, add to the gravy and set aside.

Now for the omelettes.

3. Grind the ingredients under list for omelettes.

4. Break the eggs into a bowl.

5. Add the ground lentil paste.

6. Beat well for a minute with salt.

7. Make into small omelettes by pouring 2 tablespoon of the egg mixture at a time onto a lightly oiled pan.

9. Flip over when one side is browned.

10. You should get about 5-6 omelettes with this quantity of ingredients.

11. Phew, ok last step. Dunk in the omelettes in the prepared gravy and serve after an hour or two with steamed rice.