Friday, March 28, 2014

Chettinad Egg curry

Chettinad Egg curry is a authentic south Indian dish. Chettinad cuisine is famous for using freshly grounded masala. Preparing spices freshly ,will give a rich aroma to the curry. I bored of preparing usual Egg curry which i posted earlier. So i tried this Chettinad style and it come out very well.


Onion                                  1 no

Tomato                                2 Nos

Boiled Egg                         3 Nos

Turmeric powder               1/4 tsp

Coriander Leaves              For Garnish

Salt to taste

To roast and grind

 Coriander Seeds                 1 tbsp

 Red chilli                           2 Nos

Pepper corn                        1/2 tsp

Cumin seeds                       1/4 tsp

Fennel Seeds                     1/2 tsp

Grated Coconut                1/4 cup

Cinnamon                        1 inch

Cloves                             2

To Temper

Mustard seeds                 1 tsp

Curry Leaves                  2 -3 Strands


Heat a pan, dry roast all the ingredients under ''Roast and Grind" .Let it cool down and grind it as a paste. Take care not to burn the spices.

Heat oil in a pan, add mustard seeds and curry leaves once splutter add onion and cook till translucent.

Add tomato ,turmeric powder and some salt.Cook til tomato become mushy. Add  grounded masala paste til raw smell goes

Add 1 cup of water and allow it boil. make a slit in eggs , add it to the gravy and cook in low flame for 2 minutes.

Garnish with coriander leaves and switch off the flame. Serve the curry with Chappathi ,Idiyapam or with rice.

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