Eggs – 6
Onion – 2 Tomato – 2 Oil – 3 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tsp
Water – 2 cups
Salt – To Taste

To Grind

Dry Red Chilli – 3
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Peppercorns – 1/2 tsp
Clove – 2
Cinnamon – 1/2” pieces
Green Cardamom – 1
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tbsp
Curry Leaves – 2 sprigs [optional] Green Chillies – 2
poppy seeds or Cashew Nuts – 1 tbsp
Grated Coconut – 2 tbsp
Water – to grind

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chettinad Egg Curry

. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
. Dry roast ingredients, except curry leaves and coconut under ‘to grind’ until aromatic (1-2 minutes) allow to cool.
. Grind  roasted ingredients with curry leaves to smooth paste using little water and keep side.
. Grind coconut with little water and keep aside.
. Finely chop onion and tomato.
. In a wok or pan heat oil add mustard seeds and allow to splutter.  Add curry leaves, onion and sauté until soft.
. Add chilli, coriander seeds, turmeric powder and mix well, cook for a minute.
. Add tomatoes, cover and cook until tomato gets mash.   Now add grinded masala paste.
. Cook in medium flame for 8-10 minute or until oil separates. Add 2 cups of water, salt and bring it to boil.
. Add eggs and cook for 5 minutes or until gravy becomes thick.
. Add coconut paste mix well and cook for 2-3 minutes, off flame.
. Serve warm with steamed rice or roti.

chettinad egg curry

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