Karandi Omelette

Karandi Omelette is a beloved street-side staple from Tamil Nadu, instantly recognizable by its unique round shape and deep, fluffy texture. Named after the karandi-the ladle in which it’s cooked-this omelette is not flat like a pan-fried egg, but puffed and pillowy, with a golden crust and soft, steaming interior.

What sets Karandi Omelette apart isn’t exotic ingredients or heavy spices. In fact, it’s made with just a handful of basic elements: eggs, finely chopped onions, green chillies, curry leaves, coriander leaves, salt, and sometimes a hint of turmeric or crushed black pepper. These are beaten together until frothy, which helps give the omelette its airy lift.

The cooking method is what makes this dish special. A deep, round-bottomed ladle (traditionally cast iron) is heated with a bit of oil. The egg mixture is poured in and allowed to sizzle. The ladle is usually kept over low to medium heat, and often covered with a lid to help the omelette cook evenly from the top. This slow and gentle cooking gives the Karandi Omelette its signature texture: crisp edges, lightly browned bottom, and a center that’s tender and full of flavor.

You’ll find Karandi Omelette sizzling on roadside stalls across Tamil Nadu, especially in the evenings. It’s a favorite companion to parotta, rice and curry, or just eaten on its own with a dab of spicy chutney. In humble tea shops and bustling night canteens, it’s often served fresh off the ladle, piping hot and fragrant with curry leaves.

More than just an omelette, Karandi Omelette is a symbol of how South Indian street food can transform simplicity into comfort. There’s no showy technique-just a well-heated ladle, a whisked egg, and the quiet brilliance of traditional cooking.

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Karandi Omelette

Author: Ushadevi Cooking Method: Frying, Grilling Cuisine: Tamil Courses: Appetizers, Snacks

Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Total Time 15 mins

Servings: 2

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 Eggs
• 1 Onion (Medium)
• 1 Tomato
• 3 Green Chilly
• 1 pinch Turmeric powder
• ¹⁄₂ teaspoon Pepper Powder
• ¹⁄₂ teaspoon Salt
• 2 teaspoon Oil

Instructions

1. Karandi Omelette is a popular street-style dish from Tamil Nadu. It's a little spicier and thicker than a regular omelette.
2. It gets its name from the karandi — a small round ladle-shaped pan typically used for tempering mustard seeds.
3. First, finely chop onions, green chillies, and tomatoes.
4. In a bowl, beat the eggs well. Add turmeric powder, salt, pepper powder, chopped green chillies, onions, and tomatoes. Mix everything thoroughly.
5. Heat a little oil in the karandi pan.
6. Pour the egg mixture into the pan. Let it cook on one side.
7. When the bottom is cooked, carefully flip the omelette using a spoon.
8. Once flipped, it will puff up slightly and look like a pillow.
9. Cook the other side until fully done.
10. Karandi Omelette is ready to serve!