Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, chettinad egg curry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This chettinad egg curry has roughly been adapted from my chettinad chicken curry recipe on the blog. The curry isn't very hot but is moderately spicy which makes the gravy very flavorful. Chettinad egg curry, a spicy fragrant and hot egg curry recipe from Tamil Nadu.
Chettinad Egg curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Chettinad Egg curry is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chettinad egg curry using 20 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chettinad Egg curry:
- Make ready 1 tsp (For Chettinad Masala) Coriander Seeds-
- Get 1 tsp Cumin seeds-
- Make ready 1tsp- Fennel seeds
- Take 1/2 tsp Black pepper-
- Get 2 - Cinnamon stick
- Make ready 1 - Cardamom
- Prepare 3 Cloves-
- Make ready 5 - Dry red chilli
- Take 1 -Onion
- Make ready 1 Coconut- big piece
- Make ready As needed- Few curry leaves
- Make ready 6 Eggs boiled-
- Get 1 Onion- chopped finely
- Make ready 1 Small tomato- chopped finely
- Take 1 tsp Ginger garlic paste-
- Get As required Curry leaves & coriander leaves- few
- Get 1 pinch Turmeric powder-
- Prepare 1tsp - Red chilli powder
- Make ready as required Water-
- Take as required Salt & oil-
I love eggs in any form. They are one of the versatile ingredients to have around because you can whip up I make curries with it often to go along with roti or appam or whatever. This egg curry is suitable for chettinad kara paniyaram , idli/dosa and also for chapathi. if having it for rice, then you just have to do slight adjustment. lastly, add fresh coconut paste to this and give it a boil. I like the egg to be cooked along with the gray rather than boiling and adding it separately to the gravy.
Steps to make Chettinad Egg curry:
- -> Chettinad masala preparation Heat oil in a kadai. Roast the coriander seeds, cumin seeds, fennel seeds, peppercorns, dry red chillies, cardamom, cloves, cinnamon stick. Once roasted add the onions, curry leaves and coconut. Roast for 2 minutes. Then cool & grind to a fine paste. This is gonna be our main key ingredient of this dish which is the Chettinad masala. - Egg curry preparation - In a pan heat oil. Add the chopped onions, curry leaves.
- Cook the onions till they are golden brown and then add ginger garlic paste. Saute till the raw smell leaves. - Then add the tomato & saute until it turns mushy. Add turmeric powder, red chilli powder (if required) and salt. - Now add the blended Chettinad Masala paste. Mix the masala well and when the oil starts to leave the masala add water in it. - Cut the eggs and add them in the gravy. This way the eggs will be able to soak the gravy. Cover it with a lid and cook for another 4-5 min
- Finally garnish with some coriander leaves. - Serve it hot with fried rice or chapati.
Chettinad Muttai Kuzhambu / Egg Curry. Chettinad Muttai Masala Recipe is egg curry using freshly dry roasted and ground masala to give it nutty and distinct taste with Kerala parotta. Chettinad Cuisine hails from Chettinad region in Tamilnadu state in South India. To be honest the first time I tried Egg Chettinad Curry I didn't quite like it. However did lot of research and came up.
So that’s going to wrap it up for this special food chettinad egg curry recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
