This Chettinad Egg Curry is an addition to the many Egg Based Recipes on this website. This curry is made with freshly roasted aromatic spices, grated Coconut and roasted Eggs. It goes well with Rice, Bread, Roti, Chappati etc.
To Roast and Grind
Oil – ¼ tsp
Grated Coconut – ½ cup
Red Chilli – 4
Coriander Seed – 1 tbsp
Fennel Seed (Saunf) – ¼ tsp
Cumin Seed – ½ tsp
Black Pepper Corns – ¾ tsp
Cinnamon Stick – 1 small piece
Green Cardoman – 2
To Roast the Eggs:
Hard Boiled Eggs (skinned) – 4
Oil – ½ tsp
Red Chilli Powder – 1 pinch
Salt – 1 pinch
Oil – 2 tbsp
Mustard Seed – 1 tsp
Cumin Seeds – ¾ tsp
Curry Leaves – from 2 twigs
Chopped Onion – 1
Ginger Garlic Paste – 1 tsp
Tomatoes – 2 (crushed)
Turmeric Seed – ¼ tsp
Finely Chopped Coriander Leaves – 1 tbsp
Salt to taste
Heat ¼ tsp of Oil. Add the grated Coconut and the Red Chilli. Roast them for a minute in medium flame.
Add the remaining ingredients from “to Roast and Grind” column.
Roast all of them to golden brown. When it cools down, grind them together to a powder. Add little water and grind them to a fine paste. Keep aside.
In the same pan in which the Coconut etc was roasted, heat ½ tsp of Oil. Add a pinch of Salt and Chilli Powder.
Make small cuts in the hard boiled Eggs and place them on the above pan.
Toss them for 2 to 3 minutes in low to medium flame. Keep aside.
Heat 2 tbsp of Oil in a pan. Add Mustard and Cumin Seeds. Allow them to crackle. Add Curry Leaves. Stir for 3 to 4 seconds.
Add the Chopped Onion. Sauté for a minute.
Add Ginger Garlic Paste and Salt.
Cook till its raw flavor goes away.
Add the Crushed Tomato. Mix well. Cover and simmer in medium flame for 3 to 4 minutes till the Oil separates stirring in between.
Add the Turmeric Powder and the ground paste.
Mix and cook till the Masala become thick.
Add 2 cups of water. Mix. Adjust Salt. Cover the pan with a lid and simmer for 4 to 5 minutes in medium flame.
Add roasted Eggs. Mix well. Simmer for 4 to 5 minutes in low flame.
Transfer to a serving bowl and garnish with chopped cilantro.