Chettinad Egg Curry

Chettinad Egg Curry

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

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

Course Side Dish
Cuisine Indian, Tamilnadu
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.

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