A delicious spicy fragrant egg curry from the CHETTINAD region of South India where boiled and fried eggs are added to a delectable onion tomato gravy which is flavoured with coconut, red chilies, and other spices.
INGREDIENTS:
- 4–5 eggs, boiled and peeled
- 1–2 dry red chilies
- 2 tsp coriander seeds
- 1 tsp peppercorns
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 star anise
- 1–2 cardamom
- 1 mace
- 1–2 cloves
- 1 tsp poppy seeds
- 1 cinnamon
- 2 tbsp grated coconut
- Curry leaves
- 1 onion paste
- 2 tsp ginger garlic paste
- 1 tomato, paste
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- Pinch of hing
- Green chilies
- Salt to taste
- Water
INSTRUCTIONS:
Dry roast all the spices and coconut to prepare CHETTINAD masala. Cool and dry grind it to a fine powder. Keep aside.
Heat oil in a kadhai.
Add mustard seeds and allow them to splutter.
Add cumin seeds and hing.
Add onion paste and fry until golden.
Add green chili and curry leaves.
Add tomato paste and cover and cook until oil separates on the surface.
Add 2–3 tsp of ground masala powder.
Fry for 5–6 minutes.
Add salt.
Add hot water and simmer covered for 10 minutes.
Meanwhile, heat a shallow pan with a little oil.
Shallow fry the boiled eggs with a pinch of turmeric and chili powder on low heat until the eggs are well coated with the masala.
You can poke the eggs prior to frying.
Add these fried eggs to the gravy and continue to simmer for another 5–8 minutes.
Add coriander and adjust seasoning.
And that’s it, your spicy CHETTINAD EGG KULAMBU is ready.
Enjoy with parottas and rice.
SPICE LEVEL: 🌶🌶🌶
