செட்டிநாடு முட்டை குழம்பு / Chettinad Egg Curry

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….

 

 

 

Ingredients

 

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

 

For Masala

 

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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