Chettinad egg curry | South Indian egg curry
This delicious Chettinad egg curry by parveen is perfect for family gatherings and parties. The warmth and comfort associated with the Chettinad egg curry make the Chettinad egg curry a perfect pick-me up for those days when you are feeling low. In fact,the Chettinad egg curry is known for being one of the best forms of comfort food that is available today the world over. The lovely earthy and exotic flavours of the Chettinad egg curry will appeal to all and make the Chettinad egg curry a favourite amongst both children and adults alike. The step-by-step procedure given will help you make this dish in an easy, simple and quick way. Packed with nutrition and various health benefits, this Chettinad egg curry is perfect for 3 peoples. So go ahead and create the wonderful Chettinad egg curry for your loved ones! Be it family meals, family get-togethers, house parties or various other occasions, the Chettinad egg curry will be an instant hit with everyone!
Ingredients (240 ml cup used)
- 4 eggs boiled
- 1 large onion finely chopped or paste
- ¾ cup cubed tomatoes or ½ cup puree (2 No medium)
- 1 sprig curry leaves
- 1 tsp ginger garlic paste
- Salt as needed
- 2 to 3 tbsp oil
- few coriander leaves
For chettinad masala
- 1.5 tbsp poppy seeds or 8 cashews
- ¼ cup coconut chopped or grated
- 2 tsp coriander seeds/ dhaniya
- ¾ tsp fennel seeds / saunf
- ½ tsp cumin / jeera
- ¼ tsp pepper (optional)
- 3 to 5 red chilies (less spicy)
- 2 green cardamoms/ elaichi
- 3 cloves
- 1 inch cinnamon stick
How to make the recipe
Heat a pan and dry roast chilies and coriander seeds on a low flame. When they turn aromatic, add cumin, fennel, pepper, cloves, cinnamon and cardamoms. Toss and roast just for a min
Add coconut and saute until a nice aroma comes out. To the hot pan, add poppy seeds. Toss & Cool this and powder finely. Add little water and make a thick paste. Takle care not to overfry 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 saute until the raw smell disappears.
Add tomato puree and cook until the mixture thickens. Make sure 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.