Egg Curry (Chettinad Style) is another variation in the Egg Curry Recipe. It goes well with steamed rice or indian bread.
To roast and Grind
Saunf (Fennel Seed) – 1 tsp
Mace (Javitri) – few strands
Stone Flower (Kalpasi or dagad phool) – a very, very small piece
Grated Coconut – ¼ cup
Cinnamon (Dalchini / Pattai) – ½ inch piece
Boiled Egg – 4
Gingelly Oil – 1 ½ tbsp
Mustard (Rai) – ½ tsp
Curry Leaves – 2 strands
Onion – 1 (finely chopped)
Green Chilli – 1
Red Chilli Powder – 2 tsp
Roasted Cumin (Jeera) Powder – ¾ tsp
Turmeric Powder – 1/8 tsp
Black Pepper Powder – ½ tsp
Tamarind (Imli) – small goose berry sized ball
Cilantro (Dhania) Leaves – 1 tbsp
Salt to taste
Make small cuts in the boiled Eggs. Soak Tamarind in a cup of water, extract the juice and keep aside.
Dry roast all the ingredients under “To Roast and grind” column.
Roast them all together in medium flame till the Coconut becomes dry and starts changing its color. Allow them to cool. And then grind them all together to a fine paste with little water. Keep aside.
Heat the Oil in pan. Add Mustard and allow it to splutter. Add Curry Leaves, Onion and Green Chilli.
Stir fry till the Onion become translucent. Add Chilli powder, Jeera Powder, Salt and Haldi. Stir for a few seconds.
Add the ground Coconut Paste, Pepper Powder, Tamarind water, Add one more cup of water. Mix well.
When it comes to a boil, cover the pan with a lid and simmer for 6 to 8 minutes in medium flame.
Add the Eggs and simmer for another 4 to 5 minutes.
Add Dhania Leaves and mix.
Water quantity is to be adjusted depending on the consistency needed.