This is a popular dish from the flavourful chettinad cuisine.This cuisine is quite famous for its fresh blend of spices and aroma.This is an instant hit at my family.The cashew nuts used gives a silky texture and richness to the curry.Increase or decrease the spiciness up to your taste.Try this curry and let me know your thoughts….
Eggs – 3-4 in nos
Onion – 1 , chopped
Tomatoes – 2 , chopped
Green chillies - 2
Turmeric powder / Manjal thool – 1/2 tsp
Chilli powder / Milagai thool – 1/2 tsp
Corriander powder / Kothamalli thool – 1 tsp
Garam masala powder – 1/2 tsp
Fennel seeds / Sombu – 1 tsp
Curry leaves – a spring
Salt to taste
Oil – 2 tbsp
Coconut – 1 large slice / 1/4 cup grated (see the pic ..below)
Fennel seeds / Sombu – 1/2 tsp
Cinnamon sticks / Pattai – 2 pieces
Cashewnuts - 6
Garlic – 6-7 cloves
Ginger – 1 inch piece
Onion – 3 tsp ,chopped ( if you are using shallots use 4-5 in nos)
Preparation of Masala
Grab the ingredients for masala
Include Cashew nuts too….
Take all the above ingredients ( i.e, ingredients under the heading For Masala ) in a blender and make a smooth paste and set it aside.
Preparation of Kulambu / Gravy
Set all the ingredients ready to prepare the curry.Boil the egg for 12 mins and remove the shell and make slits on it and keep it aside.
Heat oil in a kadai and splutter fennel seeds.Add curry leaves and green chilli and fry for few seconds.
Add the onions and fry till they turn golden brown.
Add the turmeric powder and give it a mix.
Add the tomatoes and cook till it becomes mushy.
Add the corriander powder and chilli powder and mix well.
Now add the grounded paste and fry it for 2 mins.
Add enough water and required salt and allow it to boil for 10-12 mins or till the masala flavour goes off.
Now add the garam masala powder and keep in medium flame and let it boil for 2 more mins.
Throw in the boiled eggs and simmer it another 2 mins and garnish with some curry leaves and switch off.
Enjoy this chettinad egg curry with hot steamed rice or as a side to any type of Indian flatbreads.
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