Chettinad Egg Curry Recipe is a traditional Indian dish that is prepared with eggs, coconut milk, onions, tomatoes, and other spices. It originated in the state of Tamil Nadu in southern India.
The chettinad egg curry kannamma cooks is a dish that is made with eggs and coconut milk. It can also be served with rice, breads, and vegetables. This recipe is from the state of Tamil Nadu in India.
Chettinad egg curry is a spicy egg curry with a gravy base and freshly ground spices. This is also delicious with rice, chapati, appam, and biryani. As you may be aware, the title indicates that it is from the Chettinad area. In Tamilnadu, this is extremely popular. There are other meals such as Chettinad chicken and Chettinad fish fry.
This is a classic and unusual recipe. Above all, it stands out from other dishes thanks to the freshly ground masala. Similarly, due of the spices used in the recipes, all Chettinad meals are strong, spicy, and fragrant. This egg curry is easy, yet it’s perfect for special occasions.
To prepare Chettinad egg curry, follow these steps:
Boil the eggs and peel the shells before making this Chettinad egg curry. The eggs should then be fried in the oil until golden brown. The spices are then dry roasted with coconut and blended into a paste. After that, heat the oil and cook the onions until they are soft. After that, add the ginger garlic paste. Cook for 2 minutes. The masala paste and tomato puree are then added. Masala and tomato puree are stir-fried together.
For 2 to 3 minutes, fry the masala. Then mix in the salt, turmeric powder, chili powder, and cooked eggs to the masala. After that, add the water and continue to boil the gravy until it reaches the required consistency. Before turning off the heat, taste it and add some coriander leaves.
Learn more about the following ingredients:
The primary component in the dish is an egg. Boiling eggs are used in this recipe. It is preferable to make tiny incisions in the eggs before frying them. Above all, eggs are a very healthy and protein-rich food.
Eggs are an excellent source of cholesterol that is beneficial for you. Eggs are also good for your eyes if you include them in your daily diet. Eggs include omega 3 fatty acids, which assist to reduce blood triglycerides.
This wonderful egg curry’s secret ingredient is masala paste. Dry roast the spices, red chilies, sesame seeds, poppy seeds, and coconut pieces to create this paste. Then, using water, create a fine paste. Don’t use a lot of water. Adjust the chilis and spices to your preference.
Manganese, which is essential for metabolism and bone health, is abundant in coconuts. This is also beneficial to the skin and hair. Coconut, on the other hand, is extremely simple to include into one’s diet. Coconut flesh may be eaten raw, and coconut water is very delicious.
Fiber and vitamin B are abundant in sesame seeds. They are a source of plant protein and are necessary for the formation of our body’s building blocks. Poppy seeds, on the other hand, are famous for reducing anxiety, fatigue, and promoting excellent sleep.
Curry with Chettinad Eggs
egg curry, Chettinad, Chettinad, Chettinad, Chettinad, Chettin
Time to Prepare: 10 minutes
Time to cook: 18 minutes
Time spent: 28 minutes
- 2 tbsp spices (whole)
- sesame seeds, 1 tbsp
- poppy seeds, 2 tbsp
- a quarter cup of coconut bits
- 3 tbsp oil, to taste
- 3 hard-boiled eggs
- curry leaves (six)
- 1 tbsp garlic-ginger paste
- 1 cup pureed tomatoes
- 1 tbsp salt (to taste)
- 1 teaspoon powdered turmeric
- 1 tbsp cayenne pepper
- 1 tbsp garam masala (garam masala)
- 1 cup onions, chopped
- 1 cup water (to taste)
- 2 chilies verdes
- 2 tbsp coriander, chopped
- 2 red chili peppers
Prepare ahead of time:
Boil the eggs first, then remove the shells and set aside in a separate dish. Then, prepare tomato puree and put it in a bowl.
The onions, coriander leaves, and green chilies should be chopped separately and kept separate.
Making the masala paste entails the following steps:
Heat the pan over medium heat and add the entire spices, which should be fried for 2 minutes. The sesame seeds, popppy seeds, coconut bits, and red chilis are then added.
Fry them until they become fragrant, then turn off the heat. Allow them to cool. Transfer them to a blender and mix with water to create a paste.
To begin, heat the oil in a pan and add the cooked eggs to the pan, followed by the turmeric powder. Fry them till golden brown on both sides. Keeping them in the bowl is a good idea.
In the same pan, add a bit extra oil. Add the curry leaves and chopped onions to the pan after the oil is heated enough.
The onions should be stirred and fried until they are tender. Then, in the same pan, add the ginger-garlic paste. Cook until the raw taste has gone.
The masala paste is then added to the pan, stirred, and cooked for 2 to 3 minutes. Then, in the same pan, add the tomato puree and stir it in thoroughly with the other ingredients.
Fry the tomato puree until it separates from the masala and the oil separates. Then, in the same pan, add the salt, turmeric powder, chili powder, and garam masala.
Add water to the pan after thoroughly mixing the spices with the other ingredients. Stir it again, then add the boiled eggs to the pan.
Cook the gravy over medium heat, stirring constantly, until it reaches the required consistency. The green chile and coriander leaves should then be added to the dish.
Cook the gravy for another 2 minutes and taste it. If any spices are required, add them now. Remove the curry from the heat and place it in a serving dish.
With rice or roti, serve the hot chettinad stew.
Watch this video to learn how to make Chettinad Egg Curry:
Recipes that are similar:
To prepare this Chettinad fish fry, first wash and clean the fish. Then dry roast the curry leaves, garlic, cumin seeds, coriander seeds, and peppercorns in a skillet. Toss them in a blender with tomato, tamarind, and ginger. After that, season the mixture with salt, chili powder, and turmeric powder.
Now marinate the fish for 20 minutes in this masala. After that, heat the oil in the pan and then add the marinated fish. Cook the fish in the oil until both sides are golden brown. Make sure the fish is only grilled over a medium heat.
Egg bhurji (also known as Anda bhurji) is an Indian variation of scrambled eggs. Egg burji is a dish that goes well with rice, bread, and chapati. To begin the recipe, break the eggs into a mixing basin. After that, beat the eggs with salt and turmeric.
In a large skillet, heat the oil, then add the cumin seeds and curry leaves. After that, add the chopped onions and cook until they are soft. After that, add the ginger-garlic paste and continue to cook until the raw taste has vanished. Then add the diced tomatoes and cook until they soften.
The eggs should then be poured into the pan and scrambled. Combine the salt, chili powder, and turmeric powder in a bowl. Continually stir the eggs until they are fully cooked. While the eggs are cooking, stir occasionally. Finally, add chopped coriander leaves to the egg burji.
This dish for sunnyside up eggs is a quick and nutritious breakfast option. This comes with a side of bread.
- The egg is cooked on one side and the yolk is runny in this dish. To begin, heat the pan and add the oil or butter.
- After that, break one egg on one side of the pan and the other on the other.
- Cover the pan and continue to cook until the white is done. The yellow, on the other hand, should be runny.
- Remove it from the pan and season with salt and pepper. Serve with a side of toast.
The simple egg curry recipe with coconut is a dish that is easy to make and has a lot of flavor. It is a dish that can be made in less than 30 minutes.
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