Chettinad Egg Curry
Chettinad Egg Curry is a one-pot, easy to make egg curry well served with steamed rice or veg biryani.
Ingredients
(For Chettinad Masala)
- 1 teaspoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Carom Seeds
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Black Pepper
- 1/2 Cinnamon Stick
- 1 Star anise
- 2-3 Cardamom
- 1 teaspoon Poppy Seeds
- 3-4 Red Chili
(For Egg Curry)
- 6 Eggs
- 1 Bay Leaf
- 1 Onion Chopped
- 1 Red Chili
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- Salt to taste
- 1 Tomato Chopped
- 1 teaspoon Chettinad Masala
- 1 tablespoon Coconut Paste
- Sprig of curry leaves
- Water
Instructions
- 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.
Video
Nutrition
Calories: 159kcalCarbohydrates: 12gProtein: 11gFat: 8gSaturated Fat: 3gTrans Fat: 1gCholesterol: 246mgSodium: 111mgPotassium: 428mgFiber: 4gSugar: 5gVitamin A: 1202IUVitamin C: 72mgCalcium: 93mgIron: 3mg
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