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Chettinad Egg Curry
Chettinad Egg Curry

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We hope you got benefit from reading it, now let’s go back to chettinad egg curry recipe. You can cook chettinad egg curry using 20 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Chettinad Egg Curry:
  1. Provide 6 Eggs (Boiled)
  2. Use 6 tbsp Oil
  3. Prepare 1 tsp Mustard Seeds
  4. Provide 1 tsp Cumin Seeds
  5. Use 2 Sprigs Curry Leaves
  6. Prepare 1 Onion (Chopped)
  7. Take 2 tsp Ginger Garlic Paste
  8. Take Tomato Puree (2 Tomatoes)
  9. Take 2 tsp Kashmiri Red Chilli Powder
  10. Use 2 tsp Coriander Powder
  11. Provide 1/2 tsp Turmeric Powder
  12. Prepare Salt (As required)
  13. Take 2 tsp Lemon Juice
  14. Take Roast and Grind to a smooth paste:
  15. Get 1 tsp Oil
  16. Take 1 tsp Cumin Seeds
  17. Get 1 tsp Fennel Seeds
  18. Use 1 tsp Black Peppercorns
  19. Prepare 1 cup Coconut (Fresh or Desiccated)
  20. Take 5 Kashmiri Dry Red Chillies
Steps to make Chettinad Egg Curry:
  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.

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