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Spicy Chettinad Egg Curry

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Spicy Chettinad Egg Curry

Spicy Chettinad Egg Curry

Spicy Chettinad Egg Curry

Ingredients

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

Preparation

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.

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