Chettinad Egg Curry Recipe

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Prep Time 5 Minutes

Cooking Time 20 Minutes

Servings Null

Rating

Chettinad Egg Curry is a flavorful and tasty egg curry from South India cuisine. Chettinad food lovers will certainly try this delicious egg curry. It tastes best with parathas or roti. Let’s follow this recipe.

Ingredients

4Whole Eggs, hard boiled & halved
1 cupOnion, thinly sliced
1Tomato, thinly sliced
2 teaspoonsCoriander Powder
1 teaspoonGaram masala powder
1/2 teaspoonRed chili powder
1Cinnamon Stick
2Cloves
2 tablespoonsCooking oil
To tasteSalt

Chettinad Masala Paste

2 tablespoonsCoriander seeds
4cloves Garlic
2 inchGinger
3 tablespoonsFresh coconut, grated
2 teaspoonFennel seeds (Saunf)
1 teaspoonWhole Black Pepper Corns
2 teaspoonsPoppy seeds
1 teaspoonCumin seeds
1Dry red chili

Directions

Hard boil the eggs in boiling water for 12 minutes and once cooled, remove the shells and keep it aside.
In a pan dry roast coriander seeds, garlic, ginger, coconut, fennel seeds, peppercorns, poppy seeds, cumin seeds and red chili and grind them into a smooth paste by adding a little water and keep it aside.
Heat oil in a Kadhai on medium flame, add cinnamon stick and cloves and let the spices release its aroma into the oil.
Add sliced onions and saute until it turns translucent and add tomatoes and cook until it is well cooked.
Add blended masala mixture and mix it well and cook for 5 minutes on a low flame until the mixture is cooked well.
Add the coriander, red chili, and garam masala powders and saute until the oil separates
Add half a cup of water, season with salt and cook for another 3 minutes.
Add the halved boiled eggs and switch off the flame.
Garnish with coriander leaves and serve it hot with roti and paratha.

By Meghna Nath

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