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Chettinad egg curry recipe

About the Chettinad egg curry

Chettinad egg curry

Chettinad egg curry is a flavorful South Indian dish known for its rich and aromatic spices. Typically, it includes ingredients like coconut, curry leaves, mustard seeds, and a blend of spices to create a delicious and robust curry. Would you like a recipe or have specific questions about it?

 

Ingredients for Chettinad Egg Curry:

Chettinad egg curry

Boiled Eggs-6

To Make Chettinad Masala (Masala Paste):

– Cumin Seeds- 1 tsp

– Coriander Seeds- 3 tsp

– Fennel Seeds( Saunf)- 1 tsp

– Dry Red Chillies- 5

– Whole Black Peppercorns- 1 tsp

– Fresh coconut, grated- 5 tbsp (around 50 gms)

– Oil- 1 tbsp

Temperin for cheetinad egg curry

– Mustard Seeds- 1 tsp

– Cumin Seeds- 1/2 tsp

– Curry leaves- 10-15

Other Ingredients:

– Onions, fine chopped- 2 small (100 gms)

– Ginger Garlic paste- 2 tsp

– Tomato purée (readymade)- 5 tbsp

– Green Chillies, slit- 2

– Turmeric powder- 1/4 tsp+ a pinch

– Kashmiri Chilli Powder- 1.5 tsp

– Salt- 1 tsp

– Oil- 3-4 tbsp

Preparation:

To make the Chettinad Masala (Masala Paste), heat 1 tbsp oil in a pan and once slightly hot, add the cumin, coriander and fennel seeds. Give a stir and fry on low heat for 30 secs.

Now add red chillies and black peppercorns, give a mix and fry for 30 secs on low heat.

– Add the grated coconut and mix & fry on low heat for 4-5 mins till light brown in color.

– Remove onto a plate and allow it to cool completely.

– To make the paste, want to add it to a grinder/blend and first coarse grind it to a powder. Now add around 5-6 tbsp water and blend it into a smooth paste.

– Fine chop the onions and slit the green chillies.

Chettinad egg curry

– Boil and shell the boiled eggs.

– For Tomato purée, use readymade and if not available blend 2 medium sized red tomatoes in a blender and use that instead. There will of course be a variation in taste & color of gravy.

Making process of chettinad egg curry

Heat 3 tbsp oil in a wok/kadhai and add 1/4 tsp Turmeric Powder.

Give it a stir and add boiled & the shelled eggs. Fry on low heat for around 2-3 mins till golden. Take out on a plate.

In the same oil add the mustard seeds and when it splutters, add the cumin seeds. Give a stir and add the curry leaves.

Give a stir and add the chopped onions. Mix and fry the chopped onions on medium heat for 5 mins till translucent.

Now add the ginger garlic paste and fry on low heat for 2 mins.

Add the tomato purée, Turmeric (a pinch) and Kashmiri Chilli Powder & salt. Give a mix and fry on medium to low heat for 2-3 mins.

Now add the Masala paste, give a mix and fry on medium heat for 5-6 mins till oil separates.

-Add 250 ml of water and keep it simmer for around 2 mins till oil separates.

-Add the fried eggs, give a stir and cover & cook on

low heat for 10 mins.

-Remove lid & serve hot.

Here are the few Tips for delicious chettinad egg curry 

here are some tips for making a delicious Chettinad egg curry:

Spice Blend: Create a flavorful spice blend with ingredients like coriander, cumin, fennel seeds, black pepper, and poppy seeds for an authentic Chettinad flavor.

Fresh Ingredients: Use fresh curry leaves, ginger, and garlic to enhance the taste. Fresh ingredients add a vibrant and authentic touch to the curry.

Roasting Spices: Dry roast the whole spices like coriander seeds, cumin seeds, and fennel seeds before grinding them. This step intensifies their flavors.

Coconut: Grated coconut or coconut milk is a common ingredient in Chettinad cuisine. It adds richness and depth to the curry. You can adjust the amount based on your preference.

Tamarind: For a hint of tanginess, use tamarind pulp or soaked tamarind. Adjust the amount according to your taste preferences.

Frying Onions: Caramelize the onions well for a sweet undertone to the curry. This enhances the overall flavor of the dish.

Hard-Boiled Eggs: Cook the eggs just right – hard-boiled with a creamy yolk. Overcooking may lead to a dry texture.

Simmering: Allow the curry to simmer on low heat after adding the eggs. This helps in absorbing the flavors and ensures a well-infused curry.Remember to adjust the spice levels to your liking and enjoy the authentic taste of Chettinad egg curry!

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