Chettinad Egg Masala

Looking for a spicy and flavorful curry recipe that pairs perfectly with a variety of dishes? Look no further than Chettinad Egg Masala! Hailing from South Indian Cuisine, this dish is sure to satisfy your taste buds. Whether you're serving it with idli, dosa, idiyappam, chapatti, or rotis, it's sure to be a hit.

If you're looking to perfect your Chettinad egg masala recipe, keep a few things in mind. Firstly, the freshness of the Chettinad masala is key. Be sure to roast the masalas slowly and carefully over low heat, as burning them can result in a bitter taste. Additionally, while roasting the eggs is optional, it can add a nice touch. And if you're looking to switch things up, consider using poppy seeds in place of cashew nuts.

Give this delicious Chettinad egg masala a try and let us know what you think in the comments!

You may also like Chettinad chicken curry.

Chettinad Egg Masala 2018-07-25 04:01:30

Chettinad Egg Masala

Serves 4
Prep Time: 00:15
Cook Time: 00:15
Total Time: 00:30

Ingredients

• 4 boiled eggs
• 1 medium sized, finely chopped onion
• 1 large sized, chopped tomatoes
• 2 tsp ginger and garlic paste
• 3 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 bay leaf
• few curry leaves
• 1/4 tsp turmeric powder
• to taste salt
• few for garnishing coriander leaves
• 1 tbsp coriander seeds
• 5 red chilies
• 3/4 tsp fennel seeds
• 5 whole cashews
• 1/2 tsp cumin seeds
• 1/4 tsp whole peppercorns
• 1 inch cinnamon
• 3 nos cloves
• 1 green cardamom
• 1/3 cup grated coconut
• 1 tsp oil
• 1/4 tsp red chilli powder
• a pinch salt

Instructions

• Place the chopped tomatoes in a blender and make a puree.
• Make few slits on the boiled eggs randomly.
• Heat a pan with 1 tsp of oil over low heat. When the oil heats add red chili powder and salt. Immediately add boiled eggs and fry until golden. Remove from the heat and keep it aside for further use.
• Heat a pan and dry roast coriander seeds and chilies over low heat until a nice aroma comes.
• Then add fennel, cumin, cashews, peppercorns, cinnamon, cloves and cardamom. Saute and roast for a minute.
• Then add grated coconut and saute until it turns into light golden brown.
• Remove from the heat and let it cool down for some time and powder finely.
• Then add little water and make a thick paste.
• Heat a pan with 3 tbsp of oil over medium heat. When the oil heats, add cumin seeds, bay leaf and curry leaves, saute for few seconds.
• Then add finely chopped onions and fry until browned.
• Further, add ginger and garlic paste and saute until its raw smell disappears.
• Add tomato puree and saute for one minute. Then add some salt and turmeric powder and cook until it becomes thick.
• Now add the ground masala paste and give a good stir and pour some water as needed to make gravy.
• Cover and cook over medium heat until the gravy becomes thick.
• When the gravy becomes thick, add the roasted eggs and cook for another 3 mins.
• Finally, garnish with chopped coriander leaves.
• Now your tasty chettinad egg masala is ready to serve!

By Santhi Therese
The Indian Claypot

Heat a pan and dry roast coriander seeds and chilies over low heat until a nice aroma comes.

Then add fennel, cumin, cashews, peppercorns, cinnamon, cloves and cardamom. Saute and roast for a minute.

Then add grated coconut and

saute until it turns into light golden brown.

Heat a pan with 1 tsp of oil over low heat. When the oil heats add red chili powder and salt.

Immediately add boiled eggs and fry until golden. Remove from the heat and keep it aside for further use.

Heat a pan with 3 tbsp of oil over medium heat. When the oil heats, add cumin seeds, bay leaf and curry leaves, saute for few seconds.

Then add finely chopped onions and fry until browned.

Further, add ginger and garlic paste and saute until its raw smell disappears.

Add tomato puree and saute for one minute.

Then add some salt and turmeric powder

and cook until it becomes thick.

Now add the ground masala paste

and give a good stir

and pour some water as needed to make gravy.

Cover and cook over medium heat until the gravy becomes thick.

When the gravy becomes thick, add the roasted eggs and cook for another 3 mins.

Finally, garnish with chopped coriander leaves.