Chettinad Egg Masala | Chettinad Egg Curry recipe
Chettinad Egg Masala | Chettinad Egg Curry recipe with step by step pictures and instructions. Learn how to make spicy Chettinad egg masala/curry. It goes well with rice as well as with rotis or appam. Freshly ground spices adds nice aroma and taste to dish. Chettinad dishes are always spicy and they add lot of whole spices like cloves, cardomom, cinnamon, star anise etc. I adapted the recipe from my chettinad chicken masala. This recipe with have more whole spicy taste as we add lot of fresh spices.
I made this on one sunday morning to go with palak poori and then used the same for lunch with rice. We always like egg and I do try lot of dishes with egg as it is readily available. Adjust water quantity according to your serving.
Do try and let me know the feedback. You can also try below recipes
How to make Chettinad Egg Curry with step by step pictures
Boil the eggs with water and salt for 15 minutes.
Peel the shell and slit the eggs with knife and keep it ready.
Dry the roast the ingredients given under roast except coconut.
Once it is nicely roasted add coconut and saute till it lightly browned.
Cool down and transfer to mixer.
Grind to fine paste adding little water and keep it ready.
Slice the onions lengthwise, slit the green chillies and chop the tomatoes and keep it ready. Heat oil in kadai and add onions and green chillies.
Saute for 1-2 minutes and add the ginger garlic paste.
Saute nicely till raw smell goes and then add the tomatoes.
Add salt and saute for 5 minutes till tomatoes are mushy.
Now add the grounded paste.
Now add required water and allow it to boil.
Boil it for 10-15 minutes and then add the boiled eggs.
Allow it to cook for another 5 minutes. Switch off the flame and garnish it with coriander leaves.
Chettinad Egg Masala is ready
Serve it with rice/Roti