CHETTINAD EGG CURRY (SPICY MADRAS STYLE EGG CURRY)
Since hubbie was at home during the week thought of preparing some fancy food. Egg curry and appam was on my mind since yesterday, but somehow got around to making it only today. Found a good recipe for Chettinad Egg Curry on sharmispassions.com. Turned out well and the combination with Appam was just perfect.
This is what you’ll need
Onions: 2 (chopped)
Tomatoes: 2 (chopped)
Coriander leaves: 3tbsp
Garam masala: 1tsp
Salt to taste
To be roasted and ground
Red chillies: 3
Coriander seeds: 3tbsp
Ginger: 1″ piece
Garlic: 6 cloves
Pepper corns: 1 1/2 to 2tsp
Cumin seeds: 1tsp
Fennel seeds: 1 1/2tsp
Cinnamon: 1″ piece
Curry leaves: Few
Let’s get cooking
1. Boil the eggs until done. (Once the water boils I usually simmer and cook them for around 15 minutes) Remove the shells, make slits lengthwise and keep aside.
2. Dry roast the ingredients mentioned under roast and grind, until lightly brown.
3. Grind with a little water to a smooth paste. Keep aside.
4. Heat oil in a pan add the cinnamon, cloves and curry leaves.
5. Add the onions and tomatoes. Cook until soft.
6. Add the ground paste and fry well until the raw smell disappears.
7. Add 1 1/2 glasses of water and let it boil. Add the garam masala and salt. Lower the flame and cook for another 5 to 10 minutes.
8. Add the eggs and cook for another couple of minutes.
9. Garnish with coriander leaves and serve with rice, appams or chappatis.
Approximate preparation and cooking time: 45 minutes