Motta Porrichu (Spicy Coconut Ginger Omelette)

Eggs make for a quick and easy weeknight dinner and this spicy Kerala coconut ginger omelette is anything but tired and boring.

Motta Porrichu (Spicy Coconut Ginger Omelette) with Rice and Peppers

Simply Recipes / Ciara Kehoe

Motta porrichu translates to “fried egg” in Malayalam, the language spoken in the Indian state of Kerala. I would bring this spicy omelette with red onions, fresh curry leaves, and coconut cream to school for lunch growing up. It is the ultimate comfort food for South Indian families and holds such an important place in the cuisine of Kerala—it’s made both daily and on special occasions. 

Motta porrichu is traditionally served for lunch or dinner as a main or side dish accompanied with matta rice and spicy Indian pickles on the side. Matta rice, also known as Kerala red rice, it is cultivated on the black soil of Kerala and Karnatica. The soil yields a uniquely flavored and earthy rice. 

Coconut Cream for Richness

Coconut cream adds richness to this omelette. You can either buy canned coconut cream or simply use the coconut cream that congeals on top of a can of full-fat coconut milk. To get the coconut cream, do not shake the can so the cream and water stay separated. Open the can and scoop out the cream.

Once the eggs are whisked—the yolks and whites should be fully incorporated—add the coconut cream and make sure to break it up as you mix it in. It is important that the eggs and coconut cream are evenly combined before you cook them.

Motta Porrichu (Spicy Coconut Ginger Omelette) with Rice and Peppers

Simply Recipes / Ciara Kehoe

Grated Ginger is a Key Indian Ingredient

Indians store grated ginger and minced garlic in the freezer for curries and quick-cooking dishes like this omelette. Use a grater, like a Microplane, to get fine pieces of fresh ginger. If you don’t have one, try this trick: Hold a fork down on a work surface with the pointy tip facing down and rub a peeled knob of ginger across the fork tines.

Substitutions I Recommend

  • Matta rice: Use Uncle Ben’s white long grain rice—it has a similar texture to matta rice.
  • Green bird’s eye chili: Use red bird’s eye chili or green serrano chilis.
  • Coconut cream: Use 5 heaping tablespoons of raw grated coconut. 
  • Pink salt: Replace with 1/2 teaspoon table salt. 
Motta Porrichu (Spicy Coconut Ginger Omelette) with Rice and Peppers

Simply Recipes / Ciara Kehoe

Omelettes Are the Quickest Dinner

Motta Porrichu (Spicy Coconut Ginger Omelette)

Prep Time 12 mins
Cook Time 13 mins
Total Time 25 mins
Servings 2 servings

I typically use the white coconut cream that floats to the top in a can of full-fat coconut milk. To get the cream, don’t shake the can. Open it and scoop out the cream on top with a spoon. In a 13- to 14-ounce can, you’ll get 1/3 to 1/2 cup cream. As an alternative, you can buy a can of coconut cream. 

Fresh curry leaves are becoming more readily available at grocery stores—look in the produce section. Find them at Indian, Asian, or world food markets.


  • 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) 


  1. Whisk the eggs and coconut cream: 

    In a medium bowl, whisk the eggs until the yolks and whites are fully combined. Add the coconut cream and whisk until most of the clumps are gone.

    Bowl of Whisked Eggs for Motta Porrichu Recipe

    Simply Recipes / Ciara Kehoe

  2. Add the remaining ingredients: 

    Add the onions, ginger, curry leaves, chili pepper, salt, and black pepper. Mix well until combined.

    Onions, Curry Leaves, and Peppers Added to Spicy Coconut Ginger Omelette Mix

    Simply Recipes / Ciara Kehoe

  3. Cook the omelette: 

    Heat a large nonstick pan over medium heat and add the coconut oil. Tilt the pan to coat it evenly with the oil. Add the batter and use a spatula to spread it out evenly. Cook for 2 minutes, uncovered. Then, cover the pan with a lid and cook for an additional 3 minutes. Use the spatula to lift the side of the omelette—the bottom should be golden brown.

    Use the edge of the spatula to cut the omelette into quarters and flip each over. Cover the pan again and cook until the bottoms are golden brown and you don’t see any more liquid around the pan, about 2 minutes. 

    Motta Porrichu Added to Pan

    Simply Recipes / Ciara Kehoe

    Spicy Coconut Ginger Omelette in Pan Cut into Four Slices

    Simply Recipes / Ciara Kehoe

  4. Serve:

    Enjoy with matta rice on the side, if you’d like.

    Leftovers can be refrigerated in a lidded container for up to 1 day. Microwave for 30 seconds or reheat in pan over low heat, covered, until warmed through.

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    Motta Porrichu (Spicy Coconut Ginger Omelette) with Rice and Peppers

    Simply Recipes / Ciara Kehoe

Nutrition Facts (per serving)
504 Calories
28g Fat
49g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 504
% Daily Value*
Total Fat 28g 36%
Saturated Fat 19g 96%
Cholesterol 372mg 124%
Sodium 696mg 30%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 13%
Total Sugars 35g
Protein 16g
Vitamin C 64mg 320%
Calcium 116mg 9%
Iron 3mg 16%
Potassium 615mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.