CHETTINADU EGG CURRY RECIPE

Chettinad egg curry is a very famous dish in tamil nadu. It tastes so yummy and also spicy too. It not as regular egg curry recipe. This dish is filled with freshly grounded spices and lots of beautiful aroma. This is so simple and easy dish.There are so many varieties in chettinad chicken, like chettinad pepper fry, chettinad chicken fry etc., which I'm going to share in this blog in my future posts. You can serve this with any roti or rice. But, tastes absolutely divine.i hope you will give this a try and let me know how it turned out for you.

Ingredients :

Hard boiled eggs : 4

Chopped medium tomatoes : 2

chopped medium onions : 2

ginger garlic paste : 1tea spoons

Curry leaves : 2 strings

chopped coriander leaves :  2 table spoons

Chilly powder : 1/2 tea spoon

Turmeric powder : 1/2 tea spoon

Salt to taste

oil : 3 table spoons

Mustard seeds : 1/2 tea spoon

For chettinad masala :

Dried red chillies : 2 

pepper corns : 1 tea spoon

Fennel seeds/sounf : 1 tea spoon

Cumin seeds/jeera : 1/2 tea spoon

Coriander seeds : 2 table spoons

Dried or fresh coconut : 1/4 cup

Star anise : 1

Poppy seeds : 1 tea spoons

Cinnamon sticks : 1(inch size)

cloves : 2

cardamom : 1

Method 

First take all chettinad masala ingredients, dry roast them for 2 to 3 minutes and remove from fire.

Now let it cool completely and blend into a fine powder. Then add some water and blend into a fine paste.

Now heat oil in a pan add mustard seeds and let them crackle,then add chopped onions and saute until they changes into light golden color.

Now add ginger garlic paste and saute until raw flavors disappear.

Now add curry leaves and saute for few seconds, then add tomatoes and cook until they turns soft.

Now add grounded masala and saute for 2 to 3 minutes.

Now add chilly powder,turmeric powder and salt saute until oil leaves pan sides.

Now add 350 ml of water and add hard boiled eggs to it.

Stir it well and cover with lid. Cook until gravy becomes thick by stirring in between.

Finally add coriander leaves and cook on low flame for couple of minutes,remove from fire and serve hot.

Pictorial :

Take all masala ingredients

Dry roast them for few minutes

Let it cool completely and take it into a blender

Blend into a fine powder

Add some water and blend into a fine paste

Now heat oil in a pan,add mustard seeds

Add onions

Add curry leaves and saute until they changes into golden colour

Now add ginger garlic paste saute well

Add tomatoes and cook them well

Now add blended masala

Cook until oil leaves pan sides

Now pour some water

Drop boiled eggs

Stir it well and cover with lid

Cook until gravy becomes thick by stirring occasionally

Finally add coriander leaves

Cook on low heat for couple of minutes and remove from fire

Serve hot!!!!