By: Payal
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If you are a fan of egg curries, you must try this delicious South Indian Chettinad egg curry. Hard-boiled eggs tossed in spicy masalas. It is a perfect dish for any time.
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Chettinad curries stand out for their fresh, unique masala made from a blend of dried red chillies, black pepper, fennel, and cardamom that adds heat and flavour to the recipes.
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6 eggs – hard-boiled
3 tsp coriander powder
1 1/2 tsp chilli powder
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp ginger paste
2 tsp garlic paste
2 tbsp oil
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1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
A 2-inch cinnamon stick
3 onions, ground
250 gm tomatoes, peeled, seeded & ground
250 ml water
350 ml coconut milk
1 tbsp lime juice
Chopped coriander
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First, boil the eggs, then peel and halve lengthwise.
Grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger, and garlic with 2 tbsp water.
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Heat oil, fry fenugreek and fennel seeds with cinnamon for 10 seconds. Stir in onion. Cook until golden.
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Add spice paste, cook for 5 minutes, adding a little water to prevent scorching. Stir in tomatoes.
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After 3 minutes, pour in water and simmer for 15 minutes.
Pour in coconut milk. Reheat. Sharpen with lime juice. Season. Mix eggs in the gravy and serve hot with steamed rice.
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