Chettinad Egg curry
Chettinad egg curry is an easy but delicious curry made with aromatic spices where boiled eggs are just simmered in spicy masala gravy.It has a nice tangy taste of tomatoes coupled with the flavors and taste of the spices that are used.It can be paired with plain chapati, paratha, rice, biryani or pulao depending upon your choice.
Servings: 4 people
Calories: 223kcal
Equipment
- Pan
Ingredients
- 2 tbsp Oil
- 4 Eggs
- 1 cup Onion
- 1 cup Tomato
- Curry Leaves
- Salt as need
- Coriander Leaves
- 1/2 Cinnamon
- 2 Cloves
- 3/4 tsp Fennel Seeds
- 1 Bay Leaf
- 1/2 tsp Ginger Garlic paste
- 1/2 tsp Red Chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
To Prepare Chettinad Masala Dry Roast and Grind
- 1 Cinnamon stick
- 2 Cloves
- 2 Cardamom
- 2 to 3 Dry Red chillies
- 3/4 tsp Fennel Seeds
- 3/4 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 3/4 tsp Whole Peppercorns
- 1/2 tsp Poppy Seeds
- 3/4 Cup Coconut shredded
- Curry Leaves
Instructions
- Heat a pan and dry roast the ingredients in a medium Flame which is given in Dry roast and gring table.
- Dry Roast dry red chillies, coriander seeds and after you feel the aroma you can add the remaining ingredients.
- Let it cool and grind the powder until you feel coarse.
How to make Chettinad Egg Curry
- Heat oil in a pan and add Cinnamon stick,cloves,cardamom, fennel seeds, Bay leaf and curry leaves
- Now, add the sliced onions and sauté until it turns translucent.
- Add Ginger garlic paste and saute until the raw smell disappears.
- Add the tomatoes and cook until it is well cooked, soft and mushy.
- Add the Turmeric powder, coriander powder, red chilli powder, grounded masala powder and sauté until the oil separates.
- Add little water as per the consistency you desire and cook for some time.
- Now drop the boiled eggs into the curry and cook for 5 mimutes.
- Garnish with Coriander Leaves and transfer the Chettinad egg curry into a serving bowl and serve.