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
- 1tsp peppercorns
- 1tsp cumin seeds
- ½ tsp fennel seeds
- 1 Star anise
- 1-2 cardamom
- 1mace
- 1-2 cloves
- 1tsp poppy seeds
- 1cinnamon
- 2 tbsp Grated coconut
- Curry leaves
- 1 onion paste
- 2 tsp ginger garlic paste
- 1tomato, 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, curry leaves
- Add tomato paste and cover and cook until oil separates on surface
- Add 2-3 tsp of ground masala powder
- Fry for 5-6 mins. Add salt
- Add hot water and simmer covered for 10 mins
- In the meanwhile heat up a shallow pan with 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 mins
- Add coriander and adjust seasoning
- And that’s it, your spicy CHETTINAD EGG KULAMBU is ready
- Enjoy with parottas and rice
For more recipe, checkout:
Website : https://www.saucepansandspices.com/ or
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Gary
Kevin C
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Maggie
Maureen
QianLi
Rebecca Lim
Rina Lavallee
Shilpa
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One response
I’m pretty sure we had this in Chettinadu! We treated ourselves and stayed in a mansion when we were in Tamil Nadu. The food was amazing! Thanks for the reminder and the recipe.