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Chettinad Egg Curry | A rich and aromatic curry made with freshly ground spices

10:30 AM




I have always liked chettinad cuisine for its spiciest curries made with freshly ground masalas. This egg is curry is one among them and the freshly ground spices makes the curry very aromatic. There are so many other versions of chettinad egg curry but most of them are prepared using more or less with the same basic spices.

 Egg curry is one of the easiest, when you are left with no options on what to make for lunch or dinner.It goes well with rice or roti.

CHETTINAD EGG CURRY
EGG CURRYBy Sathya Sankar 
Serves 4
         





 INGREDIENTS 
  • 4 medium sized eggs 
  • 2 small tomatoes pureed or 2 tablespoons tomato paste 
  • 1 large onion, chopped 
  • a sprig of curry leaf 
  • 1 green chili 
  • 2 garlic cloves, crushed 
  • 1 tablespoon oil 
  • 1 teaspoon red chilli powder 
  • 1/2 teaspoon turmeric powder 
  • 1 teaspoon mustard seeds 
  • 2 no green cardamom pods 
  • salt, to taste 

INGREDIENTS TO DRY ROAST & GRIND 
  • 2 tablespoon coriander seeds 
  • 1 teaspoon cumin seeds 
  • 3 no dry red chili 
  • 1-inch piece cinnamon stick 
  • 1 teaspoon fennel seeds 
  • 3 tablespoon grated coconut 

METHOD
  • Place eggs in a pan and cover with cold water, eggs should be immersed completely in water. Bring the water to a rapid boil, then immediately remove from heat, cover and let it rest for exactly 10 minutes. Drain the water, roll the eggs around to crack the shells, then fill the pan with cold water and allow to stand another 5-10 minutes. Peel the shells and make a small slit lengthwise and keep aside. 
  • In a pan on medium heat dry roast the spices given under TO ROAST & GRIND until the spices are lightly toasted, add the coconut at last, mix well and remove from heat. Once the mixture cools down, grind them into a fine paste by adding water. 
  • Heat oil in a pan over medium heat. When oil is hot, add the mustard seeds and wait for it to splutter, add the cardamom pods, bayleaf and crushed garlic, stir gently. 
  • Add in the onions, curry leaves and green chili. Salute until the onions are soft and fully cooked. 
  • Add the ground paste along with turmeric powder and chill powder. Mix well and cook until the masala releases oil on the sides of the pan. 
  • Add the tomato paste and cook for few minutes. Add water and salt, mix well. Cover with a lid and let the mixture boil for 5 minutes. After 5 minutes, add in the eggs. Check for salt. 
  • Leave the lid open and let the curry boil for few minutes until it thickens to desired consistency. Garnish with coriander leaves and serve over rice.







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NOTES

  •  The amount of dry chili and chili powder given can be adjusted according to the spice level you prefer. 
  • I haven't specified the amount of water for the curry. It depends on how thick you want the curry to be, so add it to your preference.





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