Chettinad Egg Curry
Chettinad cuisine is always known for its spicy
flavour and aroma. The fresh ground masalas along with coconut is the speciality of Chettinad style,
and it gives the curry a twist as compared to the Kerala style egg curry. I
just enjoyed trying this out and had it along with ‘Palappam’. The spicy curry
with the subtle flavour of appam was just mesmerising…so do try out friends and
let me know if you like it.
Ingredients
1.
Eggs
2 nos.
2.
Garam
Masala ¼ tsp
3.
Onion ½ cup finely chopped
4.
Coriander
leaves 1 tbsp finely chopped
5.
Tomato 1 no.
6.
Salt to taste
7.
Cinnamon 5 g
8.
Cloves 2 g
9.
Curry
Leaves 5 nos.
10.
Water ¼ cup + ½ cup
To
grind:
1.
Grated
coconut ¼ cup
2.
Coriander
seeds 1 tbsp
3.
Red
Chilly 1 no.
4.
Garlic 2 cloves
5.
Ginger 5 g
6.
Pepper
corns 1 tsp
7.
Fennel
seeds ½ tsp
8.
Cumin
seeds ¼ tsp
Method
of Preparation:
1.
Boil
eggs until done. Spilt it into half and keep aside.
2.
In
a pan, dry roast all the ingredients that are to be ground. Sauté until it
turns brown.
3.
When
the mix cools down, grind it along with ¼ cup water.
4.
Heat
a kadai, add oil and splutter cinnamon, cloves and curry leaves. Then add
chopped onion and sauté for a few minutes. Then add chopped tomato and sauté it
till it turns mushy.
5.
Now
add the ground paste to the above mixture and sauté well until the raw smell leaves.
6.
Add 1/2 cup of water and allow it to boil. Then add garam
masala and salt and cook for 5 to 10 mins in low flame until oil separates.
7.
Add the sliced eggs into the gravy and allow to simmer for
few seconds for the flavours to blend in.
8.
Garnish with coriander leaves and serve hot with ‘Palappams’
or rotis.
Serves 2
Nutritional
Information:
1
serving of the egg curry gives 7.07g of protein, 17.8 g of fat, 6.8 g of
carbohydrates, 216.2 KCals of energy, 46 mg of calcium and 1.6 mg of iron.
