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Chettinad Egg Curry recipe is another of the gems from the South Indian cuisine. Made with most aromatic spices, this curry will be a hit at any party. Try this version when you are fed up of making omelette or the egg bhurji again and again. This will be truly different from your regular egg recipe.
Statutory Warning: This dish is really, really spicy. Staying true to it’s reputation, I have made this chettinad egg curry recipe really hot. But if you require the use of fire engines for such spice levels, definitely reduce the amount of red chili and black pepper in the dish. Now I don’t want you fuming at me for not warning before hand. Add the amount that your family can manage.
The super food in a truly South Indian avatar is just what you will need to flaunt at any party table. This will be a perfect addition when you have guests arriving at short notice and need to cook up something exotic. Making the omelette or the egg bhurji or the hard boiled eggs and serving at the table doesn’t sound so pleasing after all. This will be your life saver during such times. Not to hard to make, it’s the spices that give a uniqueness to this chettinad egg curry recipe. Freshly roasted and ground, the spices will make your home filled with aroma that will leave your family lining up to the kitchen to find out what’s cooking in the kitchen.
Serve it with roti or serve it with rice, it tastes great with anything. In fact, I love it with dosa, you might thing it strange, but then, strange I am… It simply tastes awesome with the dosa that I make dosa whenever I make this chettinad egg curry recipe.
Let’s get started with the Chettinad Egg Curry recipe, how to make chettinad egg curry
- 4 eggs hard boiled (for perfect cooking of egg, see notes below)
- 3 tbsp oil
- 1/4 tsp mustard seeds
- 10 small sambar onions finely chopped
- 2 tsp ginger garlic paste
- 2 to matoes finely chopped
- 1/4 tsp turmeric powder
- salt to taste
- 2 tsp coriander seeds
- 2 green cardamom
- 2 cloves
- 10 whole dry red chili
- 1 sprig of curry leaves
- 1 tbsp black pepper corns
- 1/2 tsp fennel seeds
- 1/4 tsp cumin seeds
- 2 tbsp grated coconut
- 5 - 6 cashew nuts
Heat 1 tsp oil in a pan and lightly fry the coriander seeds, cardamom, cloves, red chili, curry leaves, black pepper, fennel seeds, cumin seeds, coconut and cashew nuts till lightly browned and a nice aroma starts emanating. Keep aside to cool down and grind it into a fine paste adding some water. Set aside.
Heat the remaining oil in a pan and add the mustard seeds till they splutter. Add the onions and fry till golden brown.
Throw in the ginger garlic paste till the raw smell vanishes.
Add in the tomatoes and fry till mushy.
Mix in the turmeric powder, salt, and the ground paste and a cup of water. Cook till it starts boiling. Adjust the consistency of the curry by adding or reducing the amount of water.
Toss in the boiled eggs and cook on simmer till oil starts floating on the top.
Until next time,
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