Chettinad Egg Curry Recipe

I love eggs in any form. They are one of the versatile ingredients to have around because you can whip up anything during any time of the day. I make curries with it often to go along with roti or appam or whatever..The curries made with eggs pair great with these. You can check out my curry making history here and all the egg recipes posted in yummy tummy here. This recipe is quite different from the normal curry, because it has a very intense spicy flavour to it from the freshly ground masala. I served this spicy curry with roti and i had some leftover the next day which i served with aapam. I should admit that the curry tasted way better the next day when reheated, the flavours got meld together beautifully. Hope you will give this a try and let me know how it turned out for you.

About Chettinad Egg Curry Recipe

Chenninad Egg Curry is a South Indian dish that combines boiled eggs with a delectable tomato-onion curry flavoured with coconut and red dry chilli paste. Chettinad cuisine is the cuisine of the Nattukotai Chettiars, also known as Nagarathars, from the Chettinad region in the Shivagangai district of Tamil Nadu, India. Chettinad cuisine is perhaps the most well-known dish in Tamil Nadu. It employs a wide range of spices, and the dishes are prepared with freshly ground masalas. Chettiars also use a variety of sun-dried meats and salted vegetables, whichreflect the regions dry climate. The majority of the dishes are accompanied by rice or rice-based accompaniments such as dosas, appams, idiyappams, adais, and idlis. Chettinad cuisine includes both vegetarian and non-vegetarian dishes. Paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhukatta, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi,maavurundai, and athirasam are some.  

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Turmeric Powder :

The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you’re unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty.

Onion:

Onions are considered a basic ingredient or the foundation of Indian cooking and are used to make any gravy, curry, or bhuna dish. The flavour and aroma of onion transforms any ordinary dish into a mouthwatering and delectable one.   Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

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Chettinad Egg Curry Recipe Step by Step Pictures

                                                     

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title: “Chettinad Egg Curry Recipe” ShowToc: true date: “2024-10-22” author: “Paul Dover”

on Mar 08, 2024 If you like Chettinad cuisine, try Mutton Kulambu, Kuzhi Paniyaram, and Chicken Chettinad. I make egg curries at least once a week. One, because I love eggs in curries, and second, because they are a great source of protein, and I like including them in our diet. After the huge success of my Chettinad Chicken Curry, I used the same recipe with eggs. Presenting to you the most sought-after egg curry you will ever make!

About Chettinad Egg Curry

Chettinad Egg Curry is a delicious curry from the Chettinad region of South India. It is made by adding boiled and fried eggs to a spicy tomato-onion-based curry flavored with coconut and red dry chili paste. Serve it with Indian bread or steamed rice for a hearty meal.

For The Curry

Eggs – Use free-range eggs for the best taste. Spice Powders – You will need coriander powder, turmeric powder, and Kashmiri red chili powder. Others – You will also need oil, brown mustard seeds, cumin seeds, curry leaves, red onions, ginger-garlic paste, canned tomato puree, lime juice, and salt. Once the oil is hot, add 1 teaspoon cumin seeds and 1 teaspoon fennel seeds and fry for 4-5 seconds. Add the following ingredients and roast until the coconut is slightly browned, stirring frequently.

1 cup grated fresh coconut 4-5 Kashmiri dry red chilies (stalk removed) 2 teaspoon black peppercorns

Remove the pan from heat and let the mixture cool down. Add the roasted ingredients to a blender along with ÂĽ cup of water. Blend to make a fine paste.

Fry The Eggs

Wipe 6-8 hard-boiled and peeled eggs with paper tissues and poke them with a fork. Heat 2 tablespoon oil in a small pan over medium heat. Once the oil is hot, add the eggs and fry until browned from all sides, stirring frequently. Remove them from the pan and keep aside.

Make The Curry

Heat 4 tablespoon oil in a large pan over medium-high heat. Add the leftover oil from frying the eggs to this pan. Add the following ingredients once the oil is hot, and let them crackle for 5-6 seconds.

1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 10-12 curry leaves

Now add 1 cup of chopped red onions and cook until slightly browned, stirring frequently. Add 2 teaspoon ginger garlic paste and cook until onion turns golden brown. Now add ½ cup canned tomato puree and cook for 1-2 minutes. Add the following ingredients.

2 teaspoon coriander powder ½ teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder 2 teaspoon salt

Cook until oil starts to separate from the sides. Add the masala paste and ÂĽ cup water and mix well. Cover the pan with a lid and cook for 5-6 minutes. Stir a few times. Add 1 cup of water and fried egg and cook for 3-4 minutes. Adjust the gravy by adding more water. Check for salt and add more if needed. Add 2 teaspoon lime juice and mix well. Serve hot. Dry roasting the masala on medium flame makes them release all their flavors and makes this curry delicious. The masala should be ground into a fine paste. Do not add too much water while making the paste; otherwise, it will not become smooth.

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