Wednesday, 6 November 2013

Chettinad Egg Curry – TamilNadu Special

Today in Priya’s Virundhu it is a very authentic, traditional and easy recipe of South India, it is the Chettinad Egg curry. This egg curry is a perfect blend of Indian spices, roasted and ground freshly and used immediately to make the gravy. The fresh and aromatic spices infused together with rest of the ingredients and give a perfect coating for the boiled eggs. Check it out friends you will surely love it, no one can surely resist this spicy and delicious curry.

Here’s how to make Chettinad Egg Curry with step by step photos….


Ingredients

Eggs
4 [Hard Boiled]
Mustard seeds
1 tsp
Onions
2 sliced thinly
Tomato
3 large [pureed]
Green chilli
2 slit lengthwise
Ginger
One inch piece chopped finely
Garlic
3 cloves chopped finely
Salt
As needed
Curry leaves
6-8
Oil
1 tbsp

For Roasting and Grinding

Dry red chillies/Milagai
4
Coriander seeds/Dhania
2 tbsp
Black pepper corns/Milagu
1 tsp
Cumin seeds/Jeeragam
1 tsp
Fennel seeds/Sombu
1 tsp
Cinnamon/Pattai
1 stick
 Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Method

Hard boil the eggs, peel them and make small slits and keep them aside.


Blend the tomatoes in the mixer and keep it aside.

Dry roast the ingredients mentioned in the table until nice aroma fills the room. Let it cool completely. Grind it to fine paste by adding water in the mixer.


Heat oil in a kadai, splutter mustard seeds then add curry leaves and let it become crispy.


Now add onions, green chillies, pinch of salt, turmeric powder and saute until the onions become translucent.

Add the ginger & garlic together and saute until the raw smell vanishes.


Now add the pureed tomato and mix really well for about a minute.

Add the ground paste and let it cook for about 3 – 5 minutes or until the oil starts to separate.

Add the boiled eggs, ½ cup of water and give a good stir. Cover and cook for another 5 – 7 minutes, the oil will start to float on top of the curry indicates the egg curry is ready.


Now delicious Chettinad egg curry is ready to be enjoyed. Switch off the stove and serve it hot with sambar, rasam or curd rice.


Thank you all for visiting my blog, please come back again for delicious and authentic recipes of South India.


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19 comments:

  1. Delicious recipe..and easy to make too :)

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  2. my kids love egg masala,great combo for chappathi

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  3. My FIL make this curry like yours....great!

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  4. The word chettinad always excites me, must be the spices and eggs? We just love it.

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  5. Wow ! Chettinadu recipes always delicious.

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  6. wow , what a mouth watering curry, looks so spicy and yummy.....

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  7. My brother is going to be so happy if I make this for him..
    Keep in touch,
    www.beingbeautifulandpretty.com

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  8. love the fresh ground masala addition,so tempting

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  9. I love chettinadu cuisine. This is a very nice ppreparation. well explained.
    Thanks for sharing.

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  10. delicious finger licking curry, makes me drool!!!

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  11. love the fresh masala used... feels like i can smell this egg roast right up till here!!! yum...

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  12. I love egg curry and this one is fabulous. Love this.

    On-going event: Dish it out: coconut and sugar/salt

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  13. Mmmmm Mouthwatering egg curry. Chettinad cuisines are always my favourite. :)

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  14. U have boiled the eggs perfectly.:)

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  15. Wow, egg curry is simply amazing. Would love to have some :)

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  16. Thank you all friends for your lovely comments...

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  17. Mine was okay. The dhania seeds made it somewhat bitter. I am not from south. I dont know much abt Chtnd cuisine. Could you tell me what is the most important masala for a gravy ?

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