Best Chettinad Curry Eggs Recipes

CHETTINAD EGG CURRY

Steps:

• To make Chettinad egg curry, the first step is to fry the eggs.
• Heat oil in a pan and add soft boiled eggs in it. Turn the eggs and fry them from both sides.
• When the eggs are golden brown carefully take them out in a plate.
• Now, in the same pan add a bay leaf, chopped onions, and a red chili. Cook the onions 'til they are golden brown and then add the spices.
• Add a teaspoon of turmeric powder, red chili powder, and salt.
• Cook the spices until they are well roasted and then add tomatoes in it.
• When the tomatoes are soft and pulpy add a teaspoon of Chettinad Masala and coconut paste in the masala.
• Add a sprig of curry leaves in it. Roast the masala well and when the oil starts to leave the masala to add water in it.
• Pierce the eggs with a knife or fork and add them in the gravy. This way the eggs will be able to soak the gravy. Cover it with a lid and cook for another 4-5 minutes.
• Serve it hot with fried rice or chapati.

CHETTINAD CURRY EGGS

Steps:

• Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
• Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
• Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
• If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
• Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
• Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
• Halve the eggs and put into the gravy, yolks uppermost.
• Serve with plain boiled rice and Chettinad Chicken curry.