Ogu ruloung is a traditional egg-based dish originating from Sri Lanka. It's made with a combination of eggs, dill, salt, pepper, ghee or oil, scallions, and curry leaves, either dried or fresh. The scallions are thinly sliced and sautéed in ghee or oil until pale golden, and the same is done with the curry leaves.

The beaten eggs are mixed with some water, dill, and seasonings, and the combination is then placed in the same pan. The eggs are cooked over low heat until they begin to set. If properly cooked, the scrambled eggs should remain moist and creamy. This dish is part of traditional accompaniments to string hoppers, also known as idiyappam or putu mayam.