10 Best Practices for Chettinad Egg Curry

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We hope you got benefit from reading it, now let’s go back to chettinad egg curry recipe. To make chettinad egg curry you only need 18 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to cook Chettinad Egg Curry:

1. You need 1 . Eggs - 2
2. Take 2 . Onion - 1 chopped finely
3. You need 3 . Tomato - 1 chopped finely
4. Take 4 . Garam masala - 1/2 tsp
5. Take 5 . Salt - as needed
6. You need 6 . Coriander leaves - to garnish
7. Use 7 . Cinnamon - 1/2 inch
8. Use 8 . Cloves - 2
9. Use 9 . Curry leaves - few
10. Prepare Roast and Grind:
11. Prepare 1 . Coriander seeds - 1 tbsp
12. Use 2 . Red chilli - 1
13. Use 3 . Ginger - 1 inch
14. You need 4 . Garlic - 3
15. Use 5 . Pepper corns - 1 tsp
16. You need 6 . Fennel seeds - 1/2 tsp
17. You need 7 . Cumin seeds - 1/2 tsp
18. Use 8 . Grated coconut - 2 tbsp

Steps to make Chettinad Egg Curry:

1. 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.
2. 3. 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.
3. 5. 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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