Chettinadu Egg Curry/Chettinadu Muttai Masala


Today's recipe is a finger licking and spicy egg curry with flavorful spices,this curry goes very well with rice and roti.
We make the egg masala in a slightly different way but this one tried from one of my cook book collection for a potluck long time back.It came out so delicious and last week end made it for our Sunday lunch.Try this flavorful egg curry and enjoy,now off to the recipe..........................



Basic Information

Preparation Time ~ 15 minutes
Cooking Time     ~ 30 minutes
Serves ~ 3

Ingredients

IngredientQuantity
Eggs5-6
Onion(finely chopped)2(medium size)
Tomato2(medium size)
Garlic/poondu3 cloves
Green chilly/pachamilgai3(slit lengthwise)
Ginger/inji1/2' piece
Turmeric powder1/4tsp
Curry leaves/karivepillai 2 sprig
Coriander leaves/kothamalli1tbs(chopped)
Lemon juice(optional)1-2tsp
Salt11/2tsp
Oil2tbs+1tsp

To roast and Grind
IngredientQuantity
Cloves/lavangam5-6
Cinnamon/pattai1'piece
Red chilly/varamilagai4-5
Coriander seeds/dhaniya1tbs
Black pepper/milagu11/2tsp
Cumin seeds/jeeragam1/2tsp
Fennel seeds/sombhu1tsp
Poppy seeds/kasakasa 1tsp
Coconut(grated) 3tbs

For the tempering
IngredientQuantity
Mustard seeds/kadugu1/2tsp
Fennel seeds/sombhu1/2tsp




Method

Boil the eggs in water for 10-12 minutes and remove the shell.Pound the ginger and garlic in a mortar,grind the tomatoes in a blender to paste and keep it aside
Heat pan dry roast cloves,cinnamon,red chilly,coriander seeds,cumin and fennel seeds till the aroma comes out.Now add the poppy seeds and fry it for a minute.Finally add the coconut and give it a mix,put off the flame.


After cooling grind it to fine paste and set it aside.Heat a pan with oil and crackle the mustrad and fennel seeds,add the curry leaves and green chilly along with onion.Saute it till transparent with a pinch of salt.Add in the pounded ginger and garlic,fry it till the raw smell goes off.


Once the ginger&garlic paste is cooked add in the tomato puree,cook for 2-3 minutes.Now add in the ground paste,turmeric powder and fry it in a medium flame.Mean while heat a tspof oil, add the boiled eggs and a pinch of salt.Fry it for a minute and finally add a pinch of chilly powderand put off the flame and mix it well.


Once the masala gets cooked well add in salt and a cup of water to it.Let it boil in a medium flame till the raw smell goes off and the gravy becomes thick.Now add the eggs and cook it for a minute or two.Finally sprinkle the coriander leaves and give it a mix.


Chettinadu egg curry is ready.


Serve it rice .


Enjoy...............................................................


  • The ingredients given is for a slightly spicier version you can increase or decrease the red chilly according to your preference.
  • Addition of curry leaves gives a very nice aroma so try to add atleast a sprig .


20 comments:

Awesome...The colour is inviting

Lovely and delicious looking chettinadu egg curry. Looks so inviting.
Deepa

Chettinad egg curry looks absolutely delicious Nalini. very very tempting clicks.

such a mouthwatering curry nalini :) perfect to go with ghee rice..

That looks sooo good..going to try this tomorrow for sure....

The gravy looks too good Nalini..

Directly from FB. picture tempted me...I am bookmarking this recipe. really tempting Nalini..Hope my husband likes this for sure..

agree with Uma.. lovely clicks Nalini... and delicious curry :)

Egg curry looks absolutely delicious.

yUM you got me hungry all over again and I just ate ....

Even a vegetarian will definitely drool here Nalini,look at the colour of the curry omg cant resist..

I love egg curry and these looks so good.

This comment has been removed by the author.

drooling here.......by seeing pics i came to this site from fb. Awsome cliks..

Thank you for this recipe. Enjoyed getting that dark colour n the explosion of flavours - both had eluded my simple egg masala for a long time. Thanks again.

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