Chettinad Egg Curry recipe, how to make chettinad egg curry
Fa's Kitchen
Fa's Kitchen
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  • 3 tbsp oil ½ tsp mustard seeds 10 small sambar onions, finely chopped 2 tsp ginger garlic paste 2 tomatoes, finely chopped ¼ tsp turmeric powder salt to taste 2 tsp coriander seeds 2 green cardamom 2 cloves 10 whole dry red chili 1 sprig of curry leaves 1 tbsp black pepper corns ½ tsp fennel seeds ¼ tsp cumin seeds 2 tbsp grated coconut 5 - 6 cashew nuts Instructions Heat 1 tsp oil in a pan and lightly fry the coriander seeds, cardamom, cloves, red chili, curry leaves, black pepper, fennel seeds, cumin seeds, coconut and coconut till lightly browned and a nice aroma starts emanating. Keep aside to cool down and grind it into a fine paste adding some water. Set aside. Heat the remaining oil in a pan and add the mustard seeds till they splutter. Add the onions and fry till golden brown. Throw in the ginger garlic paste till the raw smell vanishes. Add in the tomatoes and fry till mushy. Mix in the turmeric powder, salt, and the ground paste and a cup of water. Cook till it starts boiling. Adjust the consistency of the curry by adding or reducing the amount of water. Toss in the boiled eggs and cook on simmer till oil starts floating on the top. Serve hot. 3.5.3208
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