Chettinad Egg Curry

Chettinad Egg Curry

This post may contain affiliate links.Please read our entire Affiliate Disclosure.

Chettinad egg curry

Today’s recipe is about Chettinad egg curry. I made this curry long back ago and it was present in my draft. I thought I will post it today. It goes well with rotis, biryani and even with plain rice also. Here goes the recipe.

Chettinad egg curry

 

Ingredients:
Boiled eggs –  4 to 5
Chopped onions -2
Chopped tomatoes – 2
Oil- 2tbsp
Salt to taste
Green chilies -2
Curry and coriander leaves

To grind:
Coconut-2tbsp
Coriander powder-1 1/2tsp
Chilly powder -1 1/2tsp
Poppy seeds-1/2tsp
Fennel seeds- 1/2 tsp
Garlic pods – 4 to 5
Coriander leaves few

Chettinad egg curry

 

Preparation:
1. Heat a pan with an oil, pop cumin seeds, chopped onions and green chilies.
2. Fry them till onions are cooked nicely, then add the grounded masala along with chopped tomatoes and cook till the oil separates from the masala or till the masala is cooked nicely.
3. Once the masala is cooked nicely add required water you needed for gravy and add salt accordingly to your taste. Cover and cook for 5 minutes on medium flame.
4. After 5 minutes add the boiled eggs and cook till how much thick consistency you want your gravy.
5. Finally, add the chopped coriander leaves and transfer to a serving bowl and enjoy.

 

Chettinad egg curry

Chettinad Egg Curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Try this authentic Chettinad egg curry.which goes well with rotis, biryani and even with plain rice also.

Course: Side Dish
Cuisine: Indian, Tamilnadu
Servings: 4 people
Ingredients
  • 4 Boiled eggs
  • 2 nos Chopped onions
  • 2 nos Chopped tomatoes
  • 2 tbsp Oil
  • Salt to taste
  • 2 nos Green chillies
  • Curry and coriander leaves
To Grind:
  • 2 tbsp Coconut
  • 1 1/2 tsp Coriander powder
  • 1 1/2 tsp Chilly powder
  • 1/2 tsp Poppy seeds
  • 1/2 tsp Fennel seeds
  • 4 or 5 Garlic pods
  • Coriander leaves few
Instructions
  1. Heat a pan with an oil, pop cumin seeds, chopped onions and green chilies.
  2. Fry them till onions are cooked nicely, then add the grounded masala along with chopped tomatoes and cook till the oil separates from the masala or till the masala is cooked nicely.
  3. Once the masala is cooked nicely add required water you needed for gravy and add salt accordingly to your taste. Cover and cook for 5 minutes on medium flame.
  4. After 5 minutes add the boiled eggs and cook till how much thick consistency you want your gravy.
  5. Finally, add the chopped coriander leaves and transfer to a serving bowl and enjoy.

One thought on “Chettinad Egg Curry

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.