CHETTINAD EGG CURRY
Serves - 4
BEST TIME TO HAVE?
As your Lunch or Dinner.
HOW TO COOK MAKE CHETTINAD EGG CURRY?
INGREDIENTS:
- Boiled Egg - 4
- Onion - 2 medium size
- Ginger - 1 cm
- Garlic - 5 cloves
- Green chili - 1
- Red chili powder - 1/4 tsp
- Tomato - 2 medium size
- Curry leaves - a spring
- Coriander leaves - a spring
- Salt - as per you taste
- Coconut grated - handful
- Whole red chili - 3
- Peppercorn - 2
- Coriander seeds - 2 tsp
- Fennel Seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Cinnamon Stick - 1 cm
- Cloves -2
- Cardamom - 1
- Oil - 3 tbsp
METHODS:
- In a pan, roast cumin seeds, fenel seeds, coriander seeds, cloves, cinnamon , cardamom, whole red chili and peppercorn together till the raw smell comes in medium to low flame.
- Then add the coconut and roast them till golden brown.
- Let it cool.
- Grind into fine paste with 3-4 Tbsp of water.
- Grind ginger and garlic together into a paste.
- Heat oil in a pan, sputter mustard seeds, add and thinely sliced onion along with little salt and saute till it becomes soft and transparent in medium flame.
- Slit the green chili from center and add them along with curry leaves and saute for another minute.
- Add the ginger and garlic paste and fry them till the raw smell disappears.
- Now add the tomato and cover cook then till soft and mushy.
- Smash the cooked tomatoes.
- Now add the ground masala paste and saute for a min.
- Pour enough water as per your consistency and let it boil.
- Once it beings to boil lower the flame and cover cook the gravy for 2 min or until the gravy thicken.
- Meanwhile heat 1 tsp of oil in another pan in low flame add the chili powder and then the boiled egg.
- Roast them for about 2-3 min until it starts to turn brown.
- Now to the gravy add the coriander leaves and the roasted egg and give it a nice mix.
Serve with Chapati .
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