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 as well.

We make the egg masala in a slightly different way but this one delicious curry,I tried from one of my cook book collection and made it 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

Ingredient	Quantity
Eggs	5-6
Onion(finely chopped)	2(medium size)
Tomato	2(medium size)
Garlic/poondu	3 cloves
Green chilly/pachamilgai	3(slit lengthwise)
Ginger/inji	1/2' piece
Turmeric powder	1/4 tsp
Curry leaves/karivepillai	2 sprig
Coriander leaves/kothamalli	1 tbs(chopped)
Lemon juice(optional)	1-2 tsp
Salt	1.5 tsp
Oil	2tbs+1tsp

To roast and Grind

Ingredient	Quantity
Cloves/lavangam	5-6
Cinnamon/pattai	1'piece
Red chilly/varamilagai	4-5
Coriander seeds/dhaniya	1 tbs
Black pepper/milagu	1.5 tsp
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombhu	1 tsp
Poppy seeds/kasakasa	1 tsp
Coconut(grated)	3 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombhu	1/2 tsp

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 a nice 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 mustard 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 tsp of oil, add the boiled eggs and a pinch of salt.Fry it for a minute and finally add a pinch of chilly powder and 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 .

Posted in: Non-vegetarian