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Chettinad egg curry

                                                CHETTINAD EGG CURRY

EGG curry recipe south indian style

 health benefits of eating eggs.

  • Eggs are Nutrient Rich. …
  • Eggs Are High in Quality Protein. …
  • Eggs Raise Levels of “Good” Cholesterol. …
  • Eggs are a good source of Omega-3s. …
  • Eggs Are Filling and Help with Weight Loss. …
  • Eggs Are Among the Best Dietary Sources of Choline.
  CHETTINAD EGG CURRY

INGREDIENTS

  • Hard boiled eggs – 4
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few
  • Onion – 1
  • Tomato – 1
  • Ginger garlic paste – 2 tsp
  • Turmeric pwdr – ¼ tsp
  • Whole Red chilli – 4 or as per taste
  • Coriander seeds – 2 tsp
  • Green cardamom – 1
  • Clove – 2
  • Cinnamon – a very tiny piece
  • Fennel seeds – ½ tsp
  • Black pepper corns – 1 or 2 tsp as per taste
  • Cumim seeds – ½ tsp
  • Grated coconut dry or wet – 2 tbsp
  • Poppy seeds – 1 tsp or cashew – 4
  • Salt taste

PREPARATION

  1. Boil the egg for 10 – 12 minutes . remove the shell and keep side .
  2. Dry roast the coriander seed + red chilli + pepper corn + clove + cardamom+ fennel seeds + cumim seeds + coconut one by one till light brown and aromatic,once it cools grind it into fine paste by adding little water.
  3. Grind onion + tomato + ginger garlic paste .
chettinad egg curry

METHOD

Heat oil in a pan ,add mustard seeds and let it splutter .

Add curry leaves + onion paste and fry till oil separates .

Add  turmeric pwdr + salt + coconut paste and stir  fry for a minute.

Add 1 cup water and allow it to boil .

Once it starts boiling add the egg. [you can give few slits on the egg]

Smmer for 1 or 2 minutes and off the flame .

Serve hot with rice / chapatti / bread/ pav /idli /dosa

NOTES

  1. Chetinnad cuisines are very spicy and oily ,I tried to add less spice and oil .
  2. I added chopped onion tomatoes ,did not like the texture of gravy so asking u all to grind it.
  3. Adjust water as per the consistency u want .
  4. In south we use small onions – shallots .
  5. While tempering also u can add ½ tsp fennel seeds.

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