Chettinad Egg Curry | Chettinad Egg Gravy

Chettinad Egg Curry is a flavorful and tasty egg curry. It is a spicy south India style of egg curry and a very popular cuisine of TamilNadu. It is a nice and spicy combination with almost anything like plain rice, jeera rice, chapathi, appam and even with a biryani.

Ingredients

1. Egg Boiled - 4
2. Onions - 1/2 Cup (Finely Chopped)
3. Curry Leaves - 1 Spring
4. Ginger Garlic Paste - 1 Teaspoon
5. Poppy Seeds - 1 Teaspoon
6. Garam Masala Powder - 1/2 Teaspoon
7. Red Chili Powder - 2 Teaspoons
8. Coriander Powder - 1 Teaspoon
9. Black PepperCorns - Few
10. Cumin Seeds - 1/4 Teaspoon
11. Turmeric Powder - A pinch
12. Mustard seeds - Few
13. Bay leaf - 1 to 2
14. Green Chilies - 2 (slit into half)
15. Tomato Puree - 1/2 cup
16. Salt as per taste
17. Cooking Oil

Ingredients that needs to be blend

1. Grated Coconut - 1/4 cup
2. Cumin Seeds - 1/2 Teaspoon
3. Fennel Seeds - 1/2 Teaspoon
4. Onion - 1 Big (Roughly Sliced)

Coriander Leaves - Few chopped (For garnishing)

Directions

1. Add 1 teaspoon of cooking oil in a wok.
2. Add 1 big onion which has been roughly sliced, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of fennel seeds, 1 teaspoon of poppy seeds and sauté them until the onions become golden brown in color. Adding poppy seeds is optional. But adding it gives a nice flavor and taste.
3. When they are golden brown in color, add 1/4 cup of grated coconut and mix them well.
4. Turn off the flame and allow them to cool for some time. 
5. When they are not hot enough, blend them together to make a fine paste.
6. When the paste is ready, keep it aside.

Next fry the eggs with a little oil in the wok.

1. In the same wok, add a little bit of oil.
2. When the oil is little hot, make a small cut on four sides of the boiled eggs so that they can absorb the masala, and then add the boiled eggs into the wok.
3. Keep rolling the eggs as they will start getting blisters on the surface.
4. Add a pinch of turmeric powder, a pinch of red chili powder and a little bit of salt.
5. Fry them for a minute or two on a low flame and again keep rolling the eggs
6. When the eggs are fried enough, transfer them to a plate.

Next, prepare the curry.

1. In the same wok, add cooking oil.
2. When the oil is hot enough, add few mustard seeds, add few black peppercorns, 1/4 teaspoon of cumin seeds, and 1 or 2 bay leaves. Mix them well.
3. Add 1/2 cup of finely chopped onions and sauté them till they become gold in color. I recommend small onions for chettinad egg curry because they give good taste.
4. Add 1 teaspoon of ginger garlic paste, 2 green chilies which have been slit into half, a spring of curry leaves and sauté them till the raw smell of ginger & garlic is gone.
5. Mix them well and sauté them for two minutes. 
6. Add 2 teaspoons of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon garam masala powder, add a pinch of turmeric powder and mix them well.
7. Sauté them all for two minutes until the raw smell of spices are gone.
8. Add tomato puree, add salt as per taste and mix them well.
9. Keep mixing and sauté them until the oil separates out.
10. When you start seeing the oil in the corner, add the paste that we prepared earlier.
11. Mix them well.
12. Add little water as required and give them a good mix. You can adjust the consistency of the curry either thick or thin.
13. Now close the lid and cook for at least 5 minutes on a low flame.
14. Again when you see the oil in the corner, open the lid and add the roasted boiled eggs.
15. Give them a very good mix.
16. For garnishing, add few chopped coriander leaves.

The chettinad egg curry is ready.

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