Chettinad Egg Masala | Chettinad Egg Curry recipe
Learn how to make spicy Chettinad egg masala/curry. It goes well with rice as well as with rotis or appam.
Servings 0
Ingredients
- Onions 3 medium
- Tomato 2
- Ginger garlic paste 1 tbsp
- Green chillies 2
- Turmeric powder ½ tsp
- Salt 1 ½ tsp or as required
- Eggs 4
- Oil 2 tbsp
To Roast and Grind
- Cloves 2
- Cinnamon small stick
- Cardamom 1
- Bay leaves 1
- Coriander 4 tsp
- Fennel seeds 1 tsp
- Pepper 1 tsp
- Cumin/Jeera ½ tsp
- Red chilli 4-5
- Coconut ⅓ cup
Instructions
- 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.
Notes
Adjust the water consistency according to how you going to serve. If you are serving for rice can make it little watery.
This is medium spice. If you like it very spicy can increase red or green chillies.