Chettinad egg curry recipe | South Indian egg curry recipes

• 4 eggs boiled
• 1 large onion finely chopped or paste
• ¾ cup cubed tomatoes or ½ cup puree (2 No medium)
• 1 sprig curry leaves
• 1 tsp ginger garlic paste
• Salt as needed
• 2 to 3 tbsp oil
• few coriander leaves

For chettinad masala

• 1.5 tbsp poppy seeds or 8 cashews
• ¼ cup coconut chopped or grated
• 2 tsp coriander seeds/ dhaniya
• ¾ tsp fennel seeds / saunf
• ½ tsp cumin / jeera
• ¼ tsp pepper (optional)
• 3 to 5 red chilies (less spicy)
• 2 green cardamoms/ elaichi
• 3 cloves
• 1 inch cinnamon stick

Preparation

1. Heat a pan and dry roast chilies and coriander seeds on a low flame. When they turn aromatic, add cumin, fennel, pepper, cloves, cinnamon and cardamoms. Toss and roast just for a min
2. Add coconut and saute until a nice aroma comes out. To the hot pan, add poppy seeds. Toss & Cool this and powder finely. Add little water and make a thick paste. Takle care not to overfry the spices or red chilies as it may lend a bitter taste.
3. Pierce eggs with a fork randomly. Add a tsp of oil and fry them until golden. Add a bit of chili powder and salt. Keep them aside.

Making chettinad egg curry

1. Add more oil and fry onions until golden. Add ginger garlic paste and saute until the raw smell disappears.
2. Add tomato puree and cook until the mixture thickens. Make sure the raw smell of onion and tomato has gone.
3. Add the ground paste and then water as needed to make gravy.
4. Cook on a medium heat until the gravy thickens. Add salt and check the taste. Add the roasted eggs and coriander leaves. Switch off or continue to cook the eggs in gravy for a while. Keep it covered until ready to serve.
5. Serve chettinad egg curry with chapathi or rice.