Chettinad Egg Curry – An Egg Dish From Tamil Nadu
An egg curry made with a blend of spices and ground coconut. A paste is made by grinding all the spices with fried onions, dried or fresh coconut, poppy seeds and tomatoes. This dish is made without garlic or ginger.
Servings: 3 yield(s)
Ingredients
  • 6 large eggs
  • 1/4 cup unsweetened coconut powder
  • 5 dry red chillies
  • 1 stick cinnamon (about 2 inches)
  • 2 cloves
  • 1 tsp.coriander seeds
  • 3 green cardamoms
  • 1/2 tsp. poppy seeds
  • 1 tsp. fennel seeds
  • 1/4 tsp. fenugreek seeds
  • 1 large onion
  • 2 tomatoes
  • 2 tbsp. oil (preferably coconut oil)
  • 1 sprig of curry leaves
  • a little red chilli pd.
Instructions
  1. Hard boil eggs for about 10 minutes. make vertical slits over each egg. Fry the boiled and shelled eggs in 1/2 tsp. oil with a sprinkle of red chilli pd. and keep aside.
  2. Heat 1 tbsp. oil in a pan and add in chopped onions. Fry until they turn golden brown. Then add in the rest of the spices, along with the coconut powder. Fry for a couple of minutes, stirring constantly.
  3. Let the onion and spice mix cool for a while. Now put everything into a blender along with the chopped tomatoes and blend, adding very little water.
  4. Using the same pan, heat a tsp. of oil and add the curry leaves. Now add in the blended onion and tomato spice mix. Cook on low simmer for about 7 to 8 minutes, adding in a little water if necessary.
  5. Finally, add in the boiled eggs and simmer for 4 to 5 minutes. Enjoy.