By: Payal
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Chettinad egg curry is a flavour-packed South Indian dish that is full of bold spices. Hard-boiled eggs are simmered in a rich masala made with coconut milk, tomatoes, and warming whole spices.
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You can pair this Chettinad-style egg curry with hot rotis, flaky parottas or steamed rice to make a comforting and satisfying meal. Here is a simple recipe for Chettinad egg curry you can try at home.
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6 eggs – hard-boiled
3 tsp coriander powder
1 ½ tsp red chilli powder
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp ginger paste
2 tsp garlic paste
2 tbsp oil
½ tsp fennel seeds
A 2-inch cinnamon stick
3 onions – ground
250 gm tomatoes – peeled, seeded and ground
250 ml water
350 ml coconut milk
1 tbsp lime juice
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Peel the boiled eggs and slice each in half lengthwise.
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In a grinder, combine coriander powder, red chilli powder, 1 tsp fennel seeds, cumin seeds, turmeric, ginger paste and garlic paste. Add 2 tbsp water and grind to a smooth paste.
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Heat oil in a pan. Add fenugreek seeds, the remaining fennel seeds, and the cinnamon stick. Sauté for 10 seconds. Add ground onions and cook until golden brown.
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Add the prepared spice paste. Cook for about 5 minutes, adding a splash of water as needed to prevent the mixture from sticking. Stir in the ground tomatoes and cook for another 3 minutes.
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Pour in 250 ml water. Bring to a gentle simmer and let it cook for 15 minutes on low heat.
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Pour in the coconut milk and gently reheat the curry. Add lime juice to sharpen the flavour. Season with salt. Add the halved eggs and top with chopped fresh coriander. Serve hot.
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