Chettinad style egg curry is a different and delicious egg gravy. This curry goes best with chapathi, parotta and rice. It is a spicy south India style of egg curry and a very popular cuisine of TamilNadu. And then the eggs are going to be cut in halves and added to the spicy masala curry.
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How to make Chettinad Egg Curry Recipe | Egg Recipe
Ingredients Chettinad Egg Curry
- 2 boiled egg
- 1 small sized onions Finely Chopped
- 1/2 cup tomato Puree
- 2 slited green Chilies
- few curry Leaves
- 1 tsp ginger Garlic Paste
- 1/2 tsp garam Masala Powder
- 1 tsp red Chilli Powder
- 1/2 tsp coriander Powder
- 1/2 tsp turmeric Powder
- 1/2 tsp mustard seeds
- 2 bay leaf
- Salt to taste
- 5 tbsp oil
- few coriander leaves
Ingredients to be blend
- 1/4 cup grated Coconut
- 1/2 tsp fennel Seeds
- 1/2 tsp poppy Seeds
- 5 small onion
How to cook the recipe
- Heat a pan add 1 tbsp oil, add small onion, fennel seeds, grated coconut and fennel seeds and sauté them until the onions become golden brown in color.
- Turn off the flame and allow them to cool for some time, blend them together to make a fine paste, keep it aside.
- Heat a pan add 1 tbsp oil, when the oil is little hot, make a small cut on four sides of the boiled eggs so that they can absorb the masala.
- Keep rolling the eggs as they will start getting blisters on the surface, add a pinch of turmeric powder, a pinch of red chilli powder and a little bit of salt.
- Fry them for a minute on a low flame.
- When the eggs are fried enough, transfer them to a bowl.
For the Egg Curry
- Heat 3 tbsp oil in a pan, add mustard seeds, once they splutter, add bay leaves, add finely chopped onion and saute them till they become golden brown in color.
- Add ginger&garlic paste, green chilies, curry leaves and saute them till the raw smell of ginger & garlic is gone.
- Mix them well and saute them for two minutes.
- Add red chilli powder, coriander powder, garam masala powder, and turmeric powder and mix them well.
- Saute them all for two minutes until the raw smell of spices are gone.
- Add tomato puree, add salt to taste and mix them well.
- Keep mixing and saute them until the oil separates out.
- When you start seeing the oil in the corner, add the coconut mixture paste, mix them well.
- Add little water as required and give them a good mix. You can adjust the consistency of the curry either thick or thin.
- close the lid and cook for at least 5 minutes on a low flame, now add the roasted boiled eggs, and mix them well.
- Finely add few chopped coriander leaves.