Chettinad Egg Curry
Prep Time: 00:10
Cook Time: 00:20
4 eggs, hard boiled (for perfect cooking of egg, see notes below)
3 tbsp oil
1/4 tsp mustard seeds
10 Small sambar onions, finely chopped
2 tsp ginger garlic paste
2 tomatoes, finely chopped
1/4 tsp turmeric powder
salt to taste
2 tsp coriander seeds
2 green cardamom
10 whole dry red chili
1 sprig of curry leaves
1 tbsp black pepper corns
1/2 tsp fennel seeds
1/4 tsp cumin seeds
2 tbsp grated coconut
5 - 6 cashew nuts
1Heat 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 cashew nuts 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.
2Heat the remaining oil in a pan and add the mustard seeds till they splutter. Add the onions and fry till golden brown.
3Throw in the ginger garlic paste till the raw smell vanishes.
4Add in the tomatoes and fry till mushy.
5Mix 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.
6Toss in the boiled eggs and cook on simmer till oil starts floating on the top.
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