How to make Chettinad Egg Curry. watch the video recipe
Onion(finely chopped) 2(medium size)
Tomato 2(medium size)
Garlic/poondu three cloves
Green chilly/pachamilgai three(slit lengthwise)
Ginger/inji 1/2′ piece
Turmeric powder 1/4tsp
Curry leaves/karivepillai 2 sprig
Coriander leaves/kothamalli 1tbs(chopped)
Lemon juice(non-compulsory) 1-2tsp
Salt 1 1/2tsp
Boil the eggs in water for 10-12 minutes and eliminate 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,pink cold,coriander seeds,cumin and fennel seeds until the aroma comes out.Now upload the poppy seeds and fry it for a minute.Finally add the coconut and deliver it a combination,dispose of the flame.
After cooling grind it to quality paste and set it aside.Heat a pan with oil and crackle the mustrad and fennel seeds,add the curry leaves and inexperienced chilly in conjunction with onion.Saute it until transparent with a pinch of salt.Add in the pounded ginger and garlic,fry it till the raw scent goes off.
Once the ginger&garlic paste is cooked add within the tomato puree,prepare dinner for 2-3 mins.Now upload inside the ground paste,turmeric powder and fry it in a medium flame.Mean whilst heat a tspof oil, add the boiled eggs and a pinch of salt.Fry it for a minute and sooner or later add a pinch of cold powderand dispose of the flame and mix it well.
Once the masala receives cooked properly upload in salt and a cup of water to it.Let it boil in a medium flame until the uncooked smell goes off and the gravy will become thick.Now upload the eggs and prepare dinner it for a minute or two.Finally sprinkle the coriander leaves and deliver it a mixture.
Chettinadu egg curry is prepared.!
video recipe courtesy: Mia kitchen