chettinad egg curry recipe
chettinad muttai masala recipe
Servings: 3 servings
Pin Recipe
Ingredients
to saute and grind
- 1 tbsp oil
- 1/2 inch cinnamon
- 2 no cloves
- 1 pod cardamom
- 1 small piece mace strand
- 1 no black cardamom
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1 pinch fenugreek seeds
- 1 tsp peppercorns
- 4-5 no red chillies
- 2 tbsp coriander seeds
- 3 cloves garlic
- 1 inch ginger
- 1/4 cup coconut grated
for making curry
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1 no green chilli
- 2 medium onion - finely chopped
- 1 small tomato - chopped
- 1 tsp tamarind paste
- salt for frying
- 1/8 tsp turmeric powder
- salt to taste
- 3 large boiled eggs
- 1 pinch asafoetida
- 2 tbsp coriander leaves - chopped
Instructions
to saute and grind
- heat oil in a pan and add all the ingredients given under "to saute and grind" except coconut. saute until fragrant.
- after a minute or two, add grated coconut.
- fry until reddish brown.
- cool and grind it to a fine paste adding little water.
for making masala
- heat oil, crackle mustard seeds, cumin seeds and add curry leaves, green chilli and chopped onions.
- saute until onions are brown.
- add chopped tomatoes and tamarind paste. sprinkle salt for frying and cook until mushy.
- further to this, pour in the prepared masala paste, salt ,turmeric powder and fry the masala for a couple of minutes.
- Based on the consistency you require, add 1.5 cups water. mix well. close and cook the masala on high heat for about 15 minutes.
- open and mix once. make slits/holes on boiled eggs and add them to the pan.
- along with eggs, add asafoetida, chopped coriander leaves and mix well. close and cook again for 5 minutes in medium heat.
- open and serve hot with chapathi/idli/dosa.