Recipe of Perfect Chettinad Egg Curry

Chettinad Egg Curry
Chettinad Egg Curry

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chettinad egg curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chettinad Egg Curry is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chettinad Egg Curry is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook chettinad egg curry using 18 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Chettinad Egg Curry:
  1. Prepare 1 . Eggs - 2
  2. Take 2 . Onion - 1 chopped finely
  3. Get 3 . Tomato - 1 chopped finely
  4. Prepare 4 . Garam masala - 1/2 tsp
  5. Prepare 5 . Salt - as needed
  6. Make ready 6 . Coriander leaves - to garnish
  7. Take 7 . Cinnamon - 1/2 inch
  8. Get 8 . Cloves - 2
  9. Prepare 9 . Curry leaves - few
  10. Get Roast and Grind:
  11. Take 1 . Coriander seeds - 1 tbsp
  12. Prepare 2 . Red chilli - 1
  13. Get 3 . Ginger - 1 inch
  14. Get 4 . Garlic - 3
  15. Get 5 . Pepper corns - 1 tsp
  16. Prepare 6 . Fennel seeds - 1/2 tsp
  17. Prepare 7 . Cumin seeds - 1/2 tsp
  18. Make ready 8 . Grated coconut - 2 tbsp
Instructions to make Chettinad Egg Curry:
    1. Boil eggs until done. Cool it and peel the shells off and slit on the sides. Keep aside. - - 2. In pan dry roast all the ingredients under the topic "Roast and Grind". Cool and grind into smooth paste using water.
    1. Heat oil in kadai add cinnamon, clove and curry leaves. Once done add chopped onion. - - 4. Now add ground paste. Once the paste raw smell goes off add 1/2 cup of water and let it boil. At last add garam masala and salt.
    1. Cook for another 5 to 10 minutes in low flame until oil comes out of the edges. Garnish with coriander leaves. - - 6. Serve hot with any pulav or roti.

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