By Tarishi Shrivasttava
August 22, 2024
Chettinad Egg Curry is a classic curry from the Chettinad region of South India. This cuisine is all about veg and non-veg dishes made with lots of spices and raw coconut. Every dish is made with a fresh roasted and ground spice paste which takes it to the next level. Here’s how to make it:
Oil 1 tsp cumin seeds 1 tsp fennel seeds (saunf) 1 cup grated fresh coconut 1 tsp brown mustard seeds 4-5 Kashmiri dry red chillies (stalks removed) 2 tsp black peppercorns 10-12 curry leaves 6-8 large hard-boiled eggs 1 onion 2 tsp ginger garlic paste ½ cup tomato puree 2 tsp coriander powder ½ tsp turmeric powder 2 tsp Kashmiri red chilli powder salt to taste 2 tsp lime juice
Heat oil in a small pan and add cumin seeds and fennel seeds.
Add coconut, dry red chillies and black peppercorns and roast.
Add the roasted ingredients to a blender with water and make a fine paste.
Boil eggs and then fry them until browned on all sides.
Heat oil in a big pan and add brown mustard seeds, cumin seeds and curry leaves.
Add red onions and cook until slightly browned, then add ginger garlic paste and cook until onion turns golden brown.
Now add tomato puree and cook for 1-2 minutes.
Add all the spices and cook until the oil starts to separate. Then Add the masala paste and water and mix well.
Cover the pan with a lid and cook for 5-6 minutes, then add fried egg and cook for 3-4 minutes.
Adjust the gravy and add lime juice, mix well.