Spicy Chettinad Egg Curry
- Eggs – 4 (boiled)
- Tomato – 2 nos medium (3/4 cup cubed or ½ cup puree)
- Onion – 1 large (finely chopped or paste)
- Ginger Garlic paste – 1 tsp
- Curry Leaves – 1 sprig
- Coriander Leaves – few
- Oil – 2 to 3 tsp
- Salt as needed
For Chettinad Masala
- Coconut – ¼ cup (chopped or grated)
- Poppy Seed – 1.5 tsp or Cashews – 8
- Red Chilies – 3 to 5 (less spicy)
- Coriander Seeds – 2 tsp
- Green Cardamoms – 2 nos
- Cinnamon Stick – 1 inch
- Fennel Seeds – ¾ tsp
- Cumin – ½ tsp
- Pepper – ¼ tsp (optional)
- Cloves – 3 nos
How to make
- Heat a pan and dry roast chilies and coriander seeds on a low flame. When they turn tangy, add cumin, fennel, pepper, cloves, cinnamon and cardamoms. Toss and roast just for a min.
- Add coconut and sauté until a nice aroma comes out. To the hot pan, add poppy seeds. Toss & cool this and powder finely. And little water and make a thick paste. Take care not to over fry the spices or red chilies as it may lend a bitter taste.
- Pierce eggs with a fork randomly. Add a tsp of oil and fry them until golden. Add a bit of chili powder and salt & keep them aside.
Making Chettinad Egg Curry
- Add more oil and fry onions until golden. Add ginger garlic paste and sauté until the raw smell vanishes.
- Add tomato puree and cook until the mixture thickens. Ensure the raw smell of onion and tomato has gone.
- Add the ground paste and then water as needed to make gravy.
- Cook on a medium heat until the gravy thickens. Add salt and check the taste. Add the roasted eggs and coriander leaves. Switch off or continue to cook the eggs in gravy for a while. Keep it covered until ready to serve.
- Serve chettinad egg curry with chapathi or rice.