Chettinad Egg Curry

Instances when you are too bored of non veg food, at the same time, if you are one among those who run away from veggie foods, then egg dishes are the ideal choice to opt for. In general, egg dishes have been simple, unique and healthier. In Chef Deena Kitchen, the procedure of preparing Chettinad special Egg Curry is elaborated stepwise in detail. This spicy Chettinad Egg Curry is a true delight for egg lovers.

Chettinad Cuisine, is one such cuisine which can be boasted of its own, distinct recipes. There are plenty of sweets, masalas and curries that are prepared in this cuisine and is enjoyed all over the world. Few popular and traditional Chettinad recipes are the Chettinad Chicken, Kozhukattai, Karaikudi Eral Masala, Urlai Roast, Cabbage Carrot Poriyal, and Mutton chukka. These dishes are a perfect blend of well-balanced flavours.

In this recipe, the eggs are boiled in tradition method, by immersing them in a pan filled with water and boiled. The exact timings required for boiling the eggs in a perfect state is 9-10 minutes. When boiled for the said timings, the eggs will be cooked perfectly and at the same time it remains easy for the shell to be removed. Curry is prepared by grinding a paste with basic spices and then preparing a masala. When the masala acquires a thick state as similar as thokku, the ground paste is incorporated into the dish and then cooked. At the time where the oil begins to separate from the dish, boiled eggs are added and cooked. To this mixture, crack open 2 eggs, cover the mixture using a lid

Serving
- 5 servings
Cooking Time
- 45 mins
Difficulty

Ingredients:

10 No's
Egg
2 No's (Big Size)
Onion
3 No's
Tomato
4 to 5 No's
Red Chili
2 Tbsp
Ginger Garlic Paste
1 Tbsp
Fennel Seeds
1/2 Tsp
Cumin Seeds
3/4 Tsp
Pepper (Black)
For Tempering & Masala Preparation
Whole Garam Masala
2-3 No's
Kalpasi
1/4 Tsp
Turmeric powder
1/2 Tsp
Chilli Powder
1/2 Tsp
Coriander Powder
5 Slices
Coconut
As Required
Curry Leaves
As Required
Coriander Leaves
To Taste
Salt
For Cooking
Oil

Directions:

1
The Chettinad Egg Curry preparation involves boiling eggs in water for 9-10 minutes, then transferring them to cold water for easy peeling.
2
After 3 minutes, the boiled eggs are cooled to allow for easy peeling of the egg shell.
3
To make the Chettinad Egg Curry paste, add 1/2 tablespoon Fennel seeds, Cumin seeds, and Black Pepper.
4
The next step involves adding curry leaves, Kalpasi, Red Chilies, Cinnamon Sticks, Cloves, Cardamom, Bay leaves, and grated Coconut to the tempering.
5
Saute ingredients until golden brown and aromatic, cool slightly at room temperature, then transfer to a mixer jar. Pour water and grind to a fine paste.
6
To make the masala for the chettinad egg curry, heat the oil in a pan and add the fennel seeds, bay leaves, cinnamon sticks, and finely chopped onions.
7
Saute onions until golden brown, i.e., 90%; then add Ginger Garlic Paste and mix with the tempering.
8
Saute the ginger garlic paste until its raw smell disappears. Then, add chopped Tomatoes, Turmeric Powder, Chilli Powder, Coriander powder, Salt, and mix with the prepared masala.
9
Pour water, finely chopped Coriander Leaves, and cook the masala for 10 minutes, ensuring it has a consistency similar to tomato thokku.
10
Add the ground paste to the masala and cook for 2 minutes. Pour water, cover, and cook until the oil separates from the masala.
11
Three coconut slices are used for preparing the spice paste, while the remaining two are ground into a fine paste and added to the masala in this stage.
12
After adding the coconut paste, add the boiled eggs and cook for another 2 minutes.
13
Crack open two eggs into the masala, cover, and cook for 7 minutes over medium heat. Garnish with finely chopped coriander leaves.
14
The delicious, super-spicy Chettinad Special Egg Curry is now ready to enjoy.