Spicy Chettinad Egg Curry Recipe

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.

chettinad egg curry

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chettinad egg curry

How to make Chettinad Egg Curry Recipe | Egg Recipe

Chettinad style egg curry is a different and delicious egg gravy. This curry goes best with chapathi, parotta and rice.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Servings: 2 people
Author: Papitha Ranganathan

Ingredients

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

Instructions

How to cook the recipe

  • Heat a pan add 1 tbsp oil, add small onion, fennel seeds, grated coconut and fennel seeds and saut√© 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.

For Egg

  • 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.

Papitha Ranganathan

I'm Papitha Ranganathan house wife and food blogger. I love to cook various cuisines in my kitchen which comes out so delicious. I would like to share my recipes here.

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