CHETTINAD EGG MASALA CURRY | SPICY EGG GRAVY RECIPE | EGG CURRY RECIPE

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CHETTINAD EGG MASALA CURRY | SPICY EGG GRAVY RECIPE | EGG CURRY RECIPE

Chettinad Egg Masala Curry | Spicy Egg Gravy Recipe | Egg Curry Recipe | Chettinad Egg Masala Gravy | Egg Masala Curry | Egg Masala Gravy | Egg Curry | Egg Masala | Spice Eats Egg Curry

Ingredients for Chettinad Egg Curry:

(Tsp- Teaspoon; Tbsp- Tablespoon)

– Boiled Eggs-6

To Make Chettinad Masala (Masala Paste):
– Cumin Seeds- 1 tsp
– Coriander Seeds- 3 tsp
– Fennel Seeds( Saunf)- 1 tsp
– Dry Red Chillies- 5
– Whole Black Peppercorns- 1 tsp
– Fresh coconut, grated- 5 tbsp (around 50 gms)
– Oil- 1 tbsp

Tempering:
– Mustard Seeds- 1 tsp
– Cumin Seeds- 1/2 tsp
– Curry leaves- 10-15

Other Ingredients:
– Onions, fine chopped- 2 small (100 gms)
– Ginger Garlic paste- 2 tsp
– Tomato purée (readymade)- 5 tbsp
– Green Chillies, slit- 2
– Turmeric powder- 1/4 tsp+ a pinch
– Kashmiri Chilli Powder- 1.5 tsp
– Salt- 1 tsp
– Oil- 3-4 tbsp

Preparation:

– To make the Chettinad Masala (Masala Paste), heat 1 tbsp oil in a pan and once slightly hot, add the cumin, coriander and fennel seeds. Give a stir and fry on low heat for 30 secs.
– Now add red chillies and black peppercorns, give a mix and fry for 30 secs on low heat.
– Add the grated coconut and mix & fry on low heat for 4-5 mins till light brown in color.
– Remove onto a plate and allow it to cool completely.
– To make the paste, add it to a grinder/blend and first coarse grind it to a powder. Now add around 5-6 tbsp water and blend it into a smooth paste.
– Fine chop the onions and slit the green chillies.
– Boil and shell the boiled eggs.
– For Tomato purée, use readymade and if not available blend 2 medium sized red tomatoes in a blender and use that instead. There will of course be a variation in taste & color of gravy.

Process:

– Heat 3 tbsp oil in a wok/kadhai and add 1/4 tsp Turmeric Powder.
– Give it a stir and add the boiled & shelled eggs. Fry on low heat for around 2-3 mins till golden. Take out on a plate.
– In the same oil add the mustard seeds and when it splutters, add the cumin seeds. Give a stir and add the curry leaves.
– Give a stir and add the chopped onions. Mix and fry on medium heat for 5 mins till translucent.
– Now add the ginger garlic paste and fry on low heat for 2 mins.
– Add the tomato purée, Turmeric (a pinch) and Kashmiri Chilli Powder & salt. Give a mix and fry on medium to low heat for 2-3 mins.
– Now add the Masala paste, give a mix and fry on medium heat for 5-6 mins till oil separates.
– Add 250 ml water and simmer for around 2 mins till oil separates.
– Add the fried eggs, give a stir and cover & cook on low heat for 10 mins.
– Remove lid & serve hot.

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