Chettinad Egg Curry | Video
South Indian style egg curry with homemade spicy made from scratch sauce. A hearty, delicious and nutritious side dish!
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Ingredients
Masala:
- 6 dried red chilies
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 2 tablespoon coriander seeds
- 3 tablespoon grated coconut
Chettinad egg curry:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 cup finely chopped onions
- 1 sprig curry leaves
- 3 green chilies
- ½ tablespoon minced ginger
- ½ tablespoon minced garlic
- 2 medium tomatoes finely chopped
- 4 eggs boiled and peeled
- ½ cup water
- Salt to taste
- Curry leaves to garnish
Instructions
Make masala:
- Dry roast red chilies, cinnamon, cumin seeds, fennel seeds, peppercorns, coriander seeds and grated coconut in a frypan over low heat. Leave to cool. Add the roasted spices to a grinder. Add a little water and process to a smooth paste. Set aside.
Chettinad egg curry:
- Heat oil in a pan over medium-high heat. Add mustard seeds and cumin seeds. Allow to splutter. Add onions and curry leaves. Sauté, stirring occasionally, for 3-4 minutes or until the onions are browned.
- Add green chilies, ginger and garlic. Sauté, stirring constantly, for a minute or until aromatic. Add tomatoes. Sauté, stirring occasionally, for 1-2 minutes or until the tomatoes break down.
- Add ground masala. Season with salt. Cook, stirring occasionally, for 3-4 minutes or until the oil separates. Pour in ½ cup water. Stir to combine. Simmer for 2 minutes. Add eggs. Stir. Heat through. Garnish with curry leaves if you like.
Video
Notes
- Make sure onions and tomatoes cook really well and turn mushy to get very thick sauce
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 24g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 187mg | Sodium: 235mg | Fiber: 5g | Sugar: 12g