This Chettinad egg curry is not the normal egg curry. It is flavor packed egg curry with lot of spices in it. It’s easy to make and tastes simply delicious.
A few days back, while chatting with few friends on FB, Sree(Sreelatha Shenoy) from FramedRecipes sent me a message. She asked me if I can do a guest post for her blog. The moment I read the message, I instantly agreed. How could I not do a guest post for someone so sweet and talented blogger like Sree. Sree and I met virtually on FB and we hit it off instantly. Sree is one of the most humble person I have met on FB. She is super talented, you must visit her blog to check her work.
After a few days I came up with this Chettinad Egg curry recipe that I shared with Sree.
Chettinad cuisine is very close to my heart. Mom makes a lot of Chettinad dishes and I love all of them. My dad is a wonderful cook too. He cooks occasionally, but whatever he does tastes really good.
My favorite Chetiinad dishes are vatha kozhumbhu/kara kozhumbhu, Chettinad chicken pepper fry, Chettinad egg fry.
This Chettinad egg curry is not the normal egg curry. It is flavor packed egg curry with lot of spices in it. It’s easy to make and tastes simply delicious!
Love this recipe? Love spices? Then try these other Chettinad favorites-
- 6 eggs
- 2 large onions
- 2 to matoes
- 1 tablespoon ginger garlic paste
- 2 tablespoon oil divided
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water as required
- 1- inch cinnamon
- 6 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon pepper corns
- 4 dried red chilies
- 1/4 cup fresh grated coconut
- Boil eggs, peel the shell. Make a few slits on the egg white carefully without penetrating deep into the yolks. Apply turmeric powder and a pinch of salt into the slits and all over the egg.
- Heat a teaspoon of oil in a non-stick pan. Add eggs and roast them for about 3 to 5 minutes on low flame carefully turning them all sides. Remove from oil and keep aside.
- In the same pan, add all ingredients except grated coconut mentioned under ‘for Chettinad masala’. Roast them until fragrant. Remove and let it cool. Into the same pan add grated coconut and roast until all the moisture in the coconut dries up and coconut starts to turn brown.
- Now heat 1 teaspoon of oil to the same pan. Add onions and sauté until onions turns translucent. Add ginger garlic paste and cook till the raw smell of the paste is gone.
- Add tomatoes and cook until tomatoes turn soft and mushy.
- Separately grind Chettinad masala and onion-tomato-ginger garlic with a little water into paste
- Keep them separate aside.
- Heat remaining oil in the same pan. Add mustard seeds and wait till they crackle. Then add cumin seeds, curry leaves and onion-tomato-ginger garlic paste masala. Mix well and cook until the oil separates on the sides of the pan. Then add the ground Chettinad masala paste and cook for about 3 minutes.
- Add salt and water as required and bring it to boil. Check for seasoning. If you need to add extra spice, add pepper powder as required.
- 10. Add pan fried eggs into the curry, simmer and cook for another 5 to 8 minutes.
- 11. Once the curry reaches the desired consistency, turn off the flame. Garnish with chopped coriander leaves. Serve hot with steamed rice.