Chettinad Egg Curry

Name: Chettinad Egg Curry
Cuisine: Indian
Ingredients: 6 Eggs (Boiled); 6 tbsp Oil; 1 tsp Mustard Seeds; 1 tsp Cumin Seeds; 2 Sprigs Curry Leaves; 1 Onion (Chopped); 2 tsp Ginger Garlic Paste; as required Tomato Puree (2 Tomatoes); 2 tsp Kashmiri Red Chilli Powder; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; as per taste Salt; 2 tsp Lemon Juice; 1 tsp Oil; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 1 tsp Black Peppercorns; 1 cup Coconut (Fresh or Desiccated); 5 Kashmiri Dry Red Chillies

Rosalyn John @rosalyn_kitchen227

#worldeggchallenge
#rosalyn_kitchen

Chettinad Egg Curry is a delicious, spicy and pungent Egg Curry Recipe from the Chettinad region of South India where in boiled and fried eggs are added to onion-tomato gravy which is flavored with coconut and dry red chilli paste.
Curry leaves are added to it. This gives it a South Indian taste. This curry taste great with steamed rice, roti, parathas, phulkas, naan, dosa, appam etc.
Dishes of Chettinad Cuisine are spicy and pungent because a lot of spices and condiments are used in its making. And because of it's spicy and pungent flavour it is gaining popularity in all parts of India.
Spices such as fenugreek, cumin seeds, cloves, peppercorns, cinnamon, fennel seeds, chillies, tamarind, star aniseed etc.
In this recipe, I have used all the mentioned spices alongwith mustard seeds, garlic, onions, tomatoes and coconut.
If you love spicy food, then you must definitely try this Egg Curry Recipe.

#worldeggchallenge
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#worldeggchallenge
#rosalyn_kitchen

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Ingredients

6Eggs (Boiled)
6 tbspOil
1 tspMustard Seeds
1 tspCumin Seeds
2 SprigsCurry Leaves
1Onion (Chopped)
2 tspGinger Garlic Paste
as requiredTomato Puree (2 Tomatoes)
2 tspKashmiri Red Chilli Powder
2 tspCoriander Powder
1/2 tspTurmeric Powder
as per tasteSalt
2 tspLemon Juice
Roast and Grind to a smooth paste:
1 tspOil
1 tspCumin Seeds
1 tspFennel Seeds
1 tspBlack Peppercorns
1 cupCoconut (Fresh or Desiccated)
5Kashmiri Dry Red Chillies

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Steps

1

Heat a teaspoon of oil in a pan for roasting the ingredients. Add cumin seeds and fennel seeds and fry for few seconds. Add dry red chillies, black peppercorns and coconut.
2

Roast until coconut is slightly brown. Remove the pan and allow to cool. When cool, transfer to a blender and blend to a smooth paste, adding little water. Set aside.
3

Boil the eggs. Remove the shell. Make cuts all over the eggs or poke them with a fork before frying so that the eggs don't splutter in the hot oil.
4

Heat 2 tablespoons oil in the same pan. Add the eggs and fry them till slightly brown. Remove from pan and set aside.
5

Add tomatoes to a blender and blend into a puree. Set aside.
6

Heat 4 tablespoons oil in the same pan. Once the oil is hot, add mustard seeds, cumin seeds and curry leaves and allow them to crackle for few seconds.
7

Add onions and saute till the onions are translucent.
8

Add ginger garlic paste and saute until onions turn slightly brown.
9

Add tomato puree and cook for a minute or two.
10

Add red chilli powder, coriander powder, turmeric powder and salt. Saute till oil starts to separate from the sides.
11

Add 1/4 cup water if the masala is dry. Add the ground masala paste and cover and cook for about 5 or 6 minutes. Add little water, if required.
12

Add the boiled and fried eggs and cook for about 3 or 4 minutes. Adjust the gravy by adding more water.
13

Cook the gravy on medium heat for about 10 or 12 minutes. Add lemon juice and mix well.
14

Delicious, Spicy and Flavorful Chettinad Egg Curry is ready. Serve it hot with steamed rice, jeera rice, dosa, appam, roti, paratha, naan etc.