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CHETTINAD EGG MASALA CURRY | SPICY EGG GRAVY RECIPE | EGG CURRY RECIPE
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Chettinad Egg Masala Curry | Spicy Egg Gravy Recipe | Egg Curry Recipe | Chettinad Egg Masala Gravy | Egg Masala Curry | Egg Masala Gravy | Egg Curry | Egg Masala | Spice Eats Egg Curry
Ingredients for Chettinad Egg Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon)
- Boiled Eggs-6
To Make Chettinad Masala (Masala Paste):
- Cumin Seeds- 1 tsp
- Coriander Seeds- 3 tsp
- Fennel Seeds( Saunf)- 1 tsp
- Dry Red Chillies- 5
- Whole Black Peppercorns- 1 tsp
- Fresh coconut, grated- 5 tbsp (around 50 gms)
- Oil- 1 tbsp
Tempering:
- Mustard Seeds- 1 tsp
- Cumin Seeds- 1/2 tsp
- Curry leaves- 10-15
Other Ingredients:
- Onions, fine chopped- 2 small (100 gms)
- Ginger Garlic paste- 2 tsp
- Tomato purée (readymade)- 5 tbsp
- Green Chillies, slit- 2
- Turmeric powder- 1/4 tsp+ a pinch
- Kashmiri Chilli Powder- 1.5 tsp
- Salt- 1 tsp
- Oil- 3-4 tbsp
Preparation:
- To make the Chettinad Masala (Masala Paste), heat 1 tbsp oil in a pan and once slightly hot, add the cumin, coriander and fennel seeds. Give a stir and fry on low heat for 30 secs.
- Now add red chillies and black peppercorns, give a mix and fry for 30 secs on low heat.
- Add the grated coconut and mix & fry on low heat for 4-5 mins till light brown in color.
- Remove onto a plate and allow it to cool completely.
- To make the paste, add it to a grinder/blend and first coarse grind it to a powder. Now add around 5-6 tbsp water and blend it into a smooth paste.
- Fine chop the onions and slit the green chillies.
- Boil and shell the boiled eggs.
- For Tomato purée, use readymade and if not available blend 2 medium sized red tomatoes in a blender and use that instead. There will of course be a variation in taste & color of gravy.
Process:
- Heat 3 tbsp oil in a wok/kadhai and add 1/4 tsp Turmeric Powder.
- Give it a stir and add the boiled & shelled eggs. Fry on low heat for around 2-3 mins till golden. Take out on a plate.
- In the same oil add the mustard seeds and when it splutters, add the cumin seeds. Give a stir and add the curry leaves.
- Give a stir and add the chopped onions. Mix and fry on medium heat for 5 mins till translucent.
- Now add the ginger garlic paste and fry on low heat for 2 mins.
- Add the tomato purée, Turmeric (a pinch) and Kashmiri Chilli Powder & salt. Give a mix and fry on medium to low heat for 2-3 mins.
- Now add the Masala paste, give a mix and fry on medium heat for 5-6 mins till oil separates.
- Add 250 ml water and simmer for around 2 mins till oil separates.
- Add the fried eggs, give a stir and cover & cook on low heat for 10 mins.
- Remove lid & serve hot.
#chettinadeggcurry #chettinadeggmasala #spicyeggcurry #eggcurryrecipe #eggmasalacurry #eggmasalagravy #eggcurry #spiceeats #spiceeatsrecipes #spiceeatseggcurry
Ingredients for Chettinad Egg Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon)
- Boiled Eggs-6
To Make Chettinad Masala (Masala Paste):
- Cumin Seeds- 1 tsp
- Coriander Seeds- 3 tsp
- Fennel Seeds( Saunf)- 1 tsp
- Dry Red Chillies- 5
- Whole Black Peppercorns- 1 tsp
- Fresh coconut, grated- 5 tbsp (around 50 gms)
- Oil- 1 tbsp
Tempering:
- Mustard Seeds- 1 tsp
- Cumin Seeds- 1/2 tsp
- Curry leaves- 10-15
Other Ingredients:
- Onions, fine chopped- 2 small (100 gms)
- Ginger Garlic paste- 2 tsp
- Tomato purée (readymade)- 5 tbsp
- Green Chillies, slit- 2
- Turmeric powder- 1/4 tsp+ a pinch
- Kashmiri Chilli Powder- 1.5 tsp
- Salt- 1 tsp
- Oil- 3-4 tbsp
Preparation:
- To make the Chettinad Masala (Masala Paste), heat 1 tbsp oil in a pan and once slightly hot, add the cumin, coriander and fennel seeds. Give a stir and fry on low heat for 30 secs.
- Now add red chillies and black peppercorns, give a mix and fry for 30 secs on low heat.
- Add the grated coconut and mix & fry on low heat for 4-5 mins till light brown in color.
- Remove onto a plate and allow it to cool completely.
- To make the paste, add it to a grinder/blend and first coarse grind it to a powder. Now add around 5-6 tbsp water and blend it into a smooth paste.
- Fine chop the onions and slit the green chillies.
- Boil and shell the boiled eggs.
- For Tomato purée, use readymade and if not available blend 2 medium sized red tomatoes in a blender and use that instead. There will of course be a variation in taste & color of gravy.
Process:
- Heat 3 tbsp oil in a wok/kadhai and add 1/4 tsp Turmeric Powder.
- Give it a stir and add the boiled & shelled eggs. Fry on low heat for around 2-3 mins till golden. Take out on a plate.
- In the same oil add the mustard seeds and when it splutters, add the cumin seeds. Give a stir and add the curry leaves.
- Give a stir and add the chopped onions. Mix and fry on medium heat for 5 mins till translucent.
- Now add the ginger garlic paste and fry on low heat for 2 mins.
- Add the tomato purée, Turmeric (a pinch) and Kashmiri Chilli Powder & salt. Give a mix and fry on medium to low heat for 2-3 mins.
- Now add the Masala paste, give a mix and fry on medium heat for 5-6 mins till oil separates.
- Add 250 ml water and simmer for around 2 mins till oil separates.
- Add the fried eggs, give a stir and cover & cook on low heat for 10 mins.
- Remove lid & serve hot.
#chettinadeggcurry #chettinadeggmasala #spicyeggcurry #eggcurryrecipe #eggmasalacurry #eggmasalagravy #eggcurry #spiceeats #spiceeatsrecipes #spiceeatseggcurry
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