Munagaku Podi Tomato Omelette

Zesty Munagaku Podi beaten straight into the egg mixture means every bite of this omelette carries the earthy depth of dried munagaku, the warmth of jeelakarra, and the faint tang of tamarind — no separate spices needed. Add chopped tomato and you have a breakfast that tastes like it took thought, even though it took five minutes. Our customers have been making this quietly for a while now, and they are right: it replaces chilli, coriander, and salt in one scoop.

Prep: 5 min  |  Cook: 5 min  |  Serves: 1  |  Difficulty: Easy

Ingredients

• 2 tsp  Zesty Munagaku Podi
• 2  eggs
• 1 small  tomato, finely chopped
• 1 small  onion, finely chopped
• 1 tsp  ghee (neyyi) or oil
• 1 tbsp  water
• Salt to taste 

Method

1. Crack the eggs into a bowl, add the Munagaku Podi and water, and beat well until the podi is fully incorporated — the mixture will turn a warm greenish-brown and smell of cumin and moringa.
2. Stir in the chopped tomato and onion. Taste the raw mixture; it should already have enough heat and salt from the podi — adjust salt only if needed.
3. Heat ghee in a pan on medium flame. When it shimmers, pour in the egg mixture and tilt the pan so it spreads into an even round.
4. Let it cook undisturbed for about 90 seconds until the edges set and the surface looks mostly cooked through — you will see it firm up from the outside in.
5. Fold the omelette in half, press gently, and slide onto a plate. Serve hot with a slice of bread or on the side with morning chai.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Iron  |  ✓ Rich in Calcium  |  ✓ Rich in Potassium