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Chettinad Style Egg Curry Recipe
Egg is very healthy and widely used for preparing dishes in many cuisines. Have you heard about Chettinad recipes? Chettinad recipes are very popular in the Southern states of India. It is a region of the Sivaganga district of southern Tamil Nadu. The place is not only famous for its spicy delicacies but also for Chettinad sarees.
Egg curry is a very commonly prepared curry in Indian cuisine. How about trying some Chettinad style egg curry for main course tonight? Chettinad style egg curry is very spicy and the gravy can be eaten with rice. Check out the recipe.
Egg curry, Chettinad style recipe:
Serves: 2
Preparation time: 10 minutes
Cooking time: 20-30 minutes
Ingredients
- Eggs- 3
- Onion- 1 (finely chopped)
- Tomato- 1 (finely chopped)
- Coriander leaves- 1tbsp (finely chopped)
- Garam masala- 1tsp
- Salt- as per taste
- Oil- 2tbsp
For temper
- Cinnamon- ½ inch
- Curry leaves- a few
- Clove- 1
For grinding
- Grated coconut- 2tbsp
- Red chilli- 2
- Garlic- 4-5 pods
- Ginger- ½ inch
- Coriander seeds- ½ tsp
- Pepper corns- 1tsp
- Cumin seeds- 1tsp
Procedure
- In a deep bottomed bowl, boil the eggs. Once boiled break the shell and peel them. Cut the boiled egg into two halves and keep aside.
- Heat a frying pan. Dry roast all the grinding ingredients on a medium flame for 2 minutes, till the ingredients look roasted. Let it cool.
- Ground these roasted ingredients into a paste (use little water to get the thick consistency). Keep aside.
- Heat oil in a frying pan. Season with temper ingredients namely, curry leaves, cinnamon and clove.
- Saute chopped onions and tomato pieces till they turn soft and golden brown in colour. Sprinkle salt as per taste. Add the grounded paste into the pan and cook on a medium flame for 3-4 minutes.
- Add ½ cup water and bring it to boil. Sprinkle garam masala and then add the boiled eggs. Stir slowly and cook for another 5 minutes till the oil separates.
Chettinad style egg curry is ready to eat. Garnish this side dish recipe with chopped coriander leaves and serve hot with rice or rotis.
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