The Treacherous Tambrahm!

The Treacherous Tambrahm; makes for an interesting change from a routine breakfast.  ‘Perfectly done toast, spread with mayo or butter, covered with a thin, plain omelette, topped with a selection of vegetables cooked in a south Indian format, liberally splashed with chili powder chutney, served with a tall chilled glass of coconut water‘.

Ingredients

  • Coconut Water
  • Toast
  • Mayo or butter
  • 2 Eggs beaten with milk and a little salt (make the omelette! No recipes for that here.)
  • Selection of Vegetables
    • Carrots (sliced thin)
    • French beans (thinly chopped)
  • Curry Leaves
  • Black mustard seeds
  • Salt
  • Chili powder
  • Whole dried red chili
  • Chili chutney powder
  • Urad dal
  • Oil

The quantities aren’t mentioned as they depend on the number of portions being made. They’re very simple ingredients however and you should be able to work it out to your liking. 

Method

1.Heat some oil till it is hot enough to make the mustard seeds crackle.
2.Next, add the salt, chili, whole dried red chili and finally the curry leaves.
3.Swirl it around a bit, then add the urad dal and then the vegetables. Lower the flame, cover the pan and leave it. 
4.In the meanwhile, make the omelette, the toast and the chutney (by mixing some oil and the powder).
5.You could also (carefully) hack open the green coconuts (if you have any) to extract the coconut water.
6.When the vegetables are done (cooked but a bit crunchy), take them off the flame.
7.Cut the omelette into four quarters.
8.Spread each toast with anything you like (mayo, butter, dairy free… whatever), cover it with the omelette quarter, top with the vegetables, sprinkle with the chutney and serve with a glass of chilled coconut water.

Remember to keep a patiently pained expression on your face whilst eating the stuff with a sterling silver fork and knife.

There, you have it!

Optional
Make it even more treacherous by adding a slice of ham under the omelette or a finely sliced rasher of bacon in the vegetables. Also, you could roll and serve as a snack.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.