CHETTINAD EGG CURRY | How to make CHETTINAD EGG CURRY

By Mousumi Manna  |  7th Mar 2018  |  
5 from 1 review Rate It!
  • CHETTINAD EGG CURRY, How to make CHETTINAD EGG CURRY
CHETTINAD EGG CURRYby Mousumi Manna
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

25

1

About CHETTINAD EGG CURRY Recipe

Chettinad cuisine is the cuisine from the Chettinad region of Tamil Nadu state in South India.CHETTINAD EGG CURRY is a flavorful and tasty recipe from South Indian cuisine.It uses a variety of spices and the dishes are made with fresh ground masalas.It Pairs wonderfully with almost anything like plain rice, jeera rice, chapathi, appam and even with a biryani.

CHETTINAD EGG CURRY

Ingredients to make CHETTINAD EGG CURRY

  • Hard boiled eggs -4
  • Large onion(finely chopped or paste) -1
  • tomato puree (2 medium) -1/2cup
  • turmeric powder -1 teaspoon
  • curry leaves -1 sprig
  • ginger garlic paste -1 teaspoon
  • salt as per taste
  • oil - 2 tablespoon
  • ghee -1 teaspoon
  • For chettinad masala:  poppy seeds -1.5 tablespoon
  • Chopped or grated coconut -1/4cup
  • coriander seeds -2 teaspoon
  • fennel seeds -3/4 teaspoon
  • cumin seeds -1/2 teaspoon
  • Black pepper (optional) -1/4 teaspoon
  • Red chilies -3 or 4
  • Green cardamoms -2
  • cloves -3
  • cinnamon stick -1"

How to make CHETTINAD EGG CURRY

  1. Bring eggs to room temperature. Wash and boil them. Remove the shells and pierce them randomly with a fork few times. Set aside.
  2. We need to make fresh chettinad masala for this recipe.So,heat a pan and dry roast red chilies and coriander seeds on a low to medium heat. If your red chilies turn crisp at any time during this process set them aside.
  3. When the coriander seeds smell good, add green cardamom, saunf, cumin, pepper corn, cloves and cinnamon stick. Allow them to roast lightly, make sure the spices do not get over roasted otherwise it will lend a bitter taste.
  4. Set aside the spices roasted earlier to prevent over roasting them. Ten add poppy seeds or cashews and saute for 2 mins. Then add grated or chopped coconut. I did all in the same pan but I suggest not to over fry the spices as it may lend a bitter taste. Saute until it smells good for 2 mins. Cool these completely
  5. Add them to a blender and powder finely.
  6. Add little water and make a thick paste.
  7. Heat a pan with ghee.Put the eggs in it slowly.Saute on a medium flame until golden and sprinkle some salt and chili powder. Set these aside.
  8. Now,add oil to the same pan and heat up. Allow mustard seeds to crackle and then saute curry leaves.
  9. Add finely chopped onions or onion paste. Saute until golden.
  10. Add ginger garlic paste and fry until the raw smell goes off.
  11. Add finely chopped or pureed tomatoes and turmeric powder.
  12. Saute until the moisture from tomatoes evaporate. Make sure the raw smell of onion and tomato has gone completely.
  13. Add the ground masala and then enough water to make a gravy.
  14. When the gravy thickens & oil appears on top, add salt and stir. Check the salt and adjust as needed. Then add eggs. Stir well.
  15. Keep it covered until served.
  16. Garnish with fresh Curry leaves and serve it hot with steamed rice, chapathi or jeera rice.

My Tip:

The key to make fresh chettinad spice powder is roasting them right without burning otherwise it will be bitter.

Reviews for CHETTINAD EGG CURRY (1)

Shelly Sharma8 months ago

Yummilicious!!!
Reply
Mousumi Manna
8 months ago
Thanks a ton dear