How to make Chettinad Egg Curry for dinner

If you are also bored of regular egg curry and looking for a kick of flavours and spices during winter season, then try this Chettinad Egg Curry. It makes for a protein-rich main course curry that can be easily made at home and the use of a special blend of spices makes it an aromatic dish that will keep you warm. It goes well with roti, paratha, and rice as well. Scroll down to read the recipe.

4 boiled eggs, 1 onion, 2 tomatoes, 1 sprig curry leaves, 1 tsp ginger garlic paste, salt to taste, 2 tbsp oil, 1 tsp mustard seeds, 2 cups water, and 2 tbsp coriander leaves, 8-10 cashews, 1/4 cup raw coconut, 2 tsp coriander seeds, 3/4 tsp fennel seeds, 1/2 tsp cumin seeds, 1/4 tsp black pepper, 4 dried red chilies, 2 green cardamom, 2 cloves, and 1 cinnamon stick

Heat a pan and dry roast chillies, coriander seeds, cumin, fennel, pepper, cloves, cinnamon, and cardamom, until they turn aromatic.

Once done, remove the spices and then roast the coconut and cashews until it turns aromatic.

Add all the roasted spices to a blender jar and blend into a smooth paste, using enough water.

In the same pan, add some oil, salt, and chilli powder. And then pan fry the boiled egg for 2-4 minutes.

Add some more oil, mustard seeds and curry leaves to the pan. Let them splutter. Also, add onions, ginger garlic paste and tomatoes and cook until the raw smell disappears.

Now, add the Chettinad paste, mix well and add water. Bring it to a boil. Add salt and pan-fried eggs. Simmer for 4-6 minutes.

Garnish with coriander leaves and serve hot with roti or rice.

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