8+ Chettinad Egg Curry For You

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, Chettinad egg curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chettinad egg curry is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It's easy, it's fast, it tastes delicious. Chettinad egg curry is something that I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Chettinad egg curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chettinad egg curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chettinad egg curry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chettinad egg curry estimated approx 30 minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Chettinad egg curry using 13 ingredients and 6 steps. Here is how you cook it.

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I would like to thank teesa Davis for sharing such a delicious recipe that I have recreated.

Chettinad egg curry is super easy to make and tastes delicious.

Ingredients and spices that need to be Make ready to make Chettinad egg curry:

1. 4 boiled eggs
2. 2 tsp coriander seeds
3. 1 tsp cumin (jeera)
4. 1/2 tsp fennel seeds (sauf)
5. 2-3 black pepper
6. 3 tsp desiccated coconut
7. 1 tsp mustard seeds
8. 4-5 curry leaves
9. 2 tsp Kashmiri red chilli powder
10. 1 tsp turmeric powder (haldi)
11. as needed Salt
12. 2 tbsp tomato sauce (homemade)
13. as required Garnish with coriander leaves

Steps to make to make Chettinad egg curry

1. Heat one tablespoon of oil for roasting ingredients. Add coriander seeds, fennel seeds, black pepper, desiccated coconut and roast until coconut is slightly brown.
2. Cool the mixture completely and grind the masala into smooth paste. Use little water to make a paste.
3. Heat oil in a pan and add cumin seeds (jeera), mustard seeds, curry leaves and let them crackle for few seconds. Then add the masala pastes and cooks for 5 minutes.
4. Add Kashmiri red chilli powder, coriander powder, turmeric powder,salt and homemade sauce.
5. Now add water as needed for gravy and boiled eggs. Cook the gravy on medium heat for 10 minutes.
6. Garnish with coriander and serve hot with roti.

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