Today's recipe is a finger licking and spicy egg curry with flavorful spices.This curry goes very well with rice and roti as well.
We make the egg masala in a slightly different way but this one delicious curry,I tried from one of my cook book collection and made it for a potluck long time back.It came out so delicious and last week end made it for our Sunday lunch.Try this flavorful egg curry and enjoy,now off to the recipe..........................
Basic Information
Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 3
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5-6 |
| Onion(finely chopped) | 2(medium size) |
| Tomato | 2(medium size) |
| Garlic/poondu | 3 cloves |
| Green chilly/pachamilgai | 3(slit lengthwise) |
| Ginger/inji | 1/2' piece |
| Turmeric powder | 1/4 tsp |
| Curry leaves/karivepillai | 2 sprig |
| Coriander leaves/kothamalli | 1 tbs(chopped) |
| Lemon juice(optional) | 1-2 tsp |
| Salt | 1.5 tsp |
| Oil | 2tbs+1tsp |
To roast and Grind
| Ingredient | Quantity |
|---|---|
| Cloves/lavangam | 5-6 |
| Cinnamon/pattai | 1'piece |
| Red chilly/varamilagai | 4-5 |
| Coriander seeds/dhaniya | 1 tbs |
| Black pepper/milagu | 1.5 tsp |
| Cumin seeds/jeeragam | 1/2 tsp |
| Fennel seeds/sombhu | 1 tsp |
| Poppy seeds/kasakasa | 1 tsp |
| Coconut(grated) | 3 tbs |
For the tempering
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2 tsp |
| Fennel seeds/sombhu | 1/2 tsp |
Method
Boil the eggs in water for 10-12 minutes and remove 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,red chilly,coriander seeds,cumin and fennel seeds till a nice aroma comes out.Now add the poppy seeds and fry it for a minute.Finally add the coconut and give it a mix,put off the flame.
After cooling grind it to fine paste and set it aside.Heat a pan with oil and crackle the mustard and fennel seeds,add the curry leaves and green chilly along with onion.Saute it till transparent with a pinch of salt.Add in the pounded ginger and garlic,fry it till the raw smell goes off.
Once the ginger&garlic paste is cooked add in the tomato puree,cook for 2-3 minutes.Now add in the ground paste,turmeric powder and fry it in a medium flame.Mean while heat a tsp of oil, add the boiled eggs and a pinch of salt.Fry it for a minute and finally add a pinch of chilly powder and put off the flame and mix it well.
Once the masala gets cooked well add in salt and a cup of water to it.Let it boil in a medium flame till the raw smell goes off and the gravy becomes thick.Now add the eggs and cook it for a minute or two.Finally sprinkle the coriander leaves and give it a mix.
Chettinadu egg curry is ready.
Serve it rice .
Enjoy...............................................................
- The ingredients given is for a slightly spicier version you can increase or decrease the red chilly according to your preference.
- Addition of curry leaves gives a very nice aroma so try to add atleast a sprig .
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