Chettinad Egg Curry Recipe

• 4 large Eggs (Hard boiled)

For Tempering

• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• ½ tsp Turmeric powder

For Curry Base

• 2 large Onions (peeled & sliced thinly)
• 2 tbsp Ginger Garlic Paste
• ½ cup Tomato Puree (2 medium size pureed)
• 2 no Green chilli (slit)
• 1 tsp Salt (to taste)

For Roasting and Grinding

• 1 tsp Coconut Oil
• 2 tbsp Coriander Seeds
• 1 tsp Black Peppercorns
• 4 no Dry Red Chillies
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 piece Cinnamon

1. 1

   Start by hard boiling the eggs. Peel them and make lots of slashes in them. Set aside.

2. 2

   Now make the masala. Heat 1 tsp oil in a kadai. Add in the whole spices and roast them for 3 mins on low heat till they are toasted and roasted. Take them in a blender and add some water to it. Make into a smooth paste.

3. 3

   Now heat oil in a kadai. Add in mustard seeds, turmeric powder, curry leaves and let them sizzle.

4. 4

   Now add in the onions and green chilli along with salt. Saute this for 2 mins till they are translucent. Add in ginger garlic paste and cook for a minutes. Cover the pan with a lid and cook for 5 more mins, so the onions turns soft and cooked.

5. 5

   Now add in the masala paste along and saute this till the oil separates on top. Now add in the tomato puree and cook them for 5 more mins till they are cooked.

6. 6

   Now pour some water and add in the eggs. Cover the kadai and let them cook for 10 mins till the oil floats on top.

7. 7

   Serve with rice or anything you prefer.