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CHETTINAD EGG CURRY

Mar-07-2018
Mousumi Manna
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Sauteeing
  • Side Dishes
  • Low Fat

Ingredients Serving: 4

  1. Hard boiled eggs -4
  2. Large onion(finely chopped or paste) -1
  3. Tomato puree (2 medium) -1/2cup
  4. Turmeric powder -1 teaspoon
  5. Curry leaves -1 sprig
  6. Ginger garlic paste -1 teaspoon
  7. salt as per taste
  8. Oil - 2 tablespoon
  9. Ghee -1 teaspoon
  10. For chettinad masala:  Poppy seeds -1.5 tablespoon
  11. Chopped or grated coconut -1/4cup
  12. Coriander seeds -2 teaspoon
  13. Fennel seeds -3/4 teaspoon
  14. Cumin seeds -1/2 teaspoon
  15. Black pepper (optional) -1/4 teaspoon
  16. Red chilies -3 or 4
  17. Green cardamoms -2
  18. Cloves -3
  19. Cinnamon stick -1"

Instructions

  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.

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Shelly Sharma
Mar-08-2018
Shelly Sharma   Mar-08-2018

Yummilicious!!!

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