Chettinad Egg Curry Recipe by sushcookss
Chettinad egg curry Cooking Instructions 30 minutes 1 Heat a khadai and roast the whole spices and coconut until browned. (Ingredients 1-15) 2 Boil the eggs for 8-10 minutes. Cool and grind the masala to a fine paste. 3 Heat the same wok with a tsp of oil. Remove the shell from eggs and add it to the wok. Sprinkle turmeric, salt and chilli powder. Fry for 1-2 minutes and take out. Now again in the same wok add oil and splutter mustard and curry leaves. Add ground onion paste and fry until golden brown. Add all the spice powders, tomatoes pureed and saute until oil oozes out. Then add the ground paste and mix well. 4 Add the eggs and half cup of water. Mix and cover with a lid. Allow to boil for 5 minutes. Done. Garnish with coriander leaves and serve hot. 1 Heat a khadai and roast the whole spices and coconut until browned. (Ingredients 1-15) 1 Heat a khadai and roast the whole spices and coconut until browned. (Ingredients 1-15) 2 Boil the eggs for 8-10 minutes. Cool and grind the masala to a fine paste. 2 Boil the eggs for 8-10 minutes. Cool and grind the masala to a fine paste. 3 Heat the same wok with a tsp of oil. Remove the shell from eggs and add it to the wok. Sprinkle turmeric, salt and chilli powder. Fry for 1-2 minutes and take out. Now again in the same wok add oil and splutter mustard and curry leaves. Add ground onion paste and fry until golden brown. Add all the spice powders, tomatoes pureed and saute until oil oozes out. Then add the ground paste and mix well. 3 Heat the same wok with a tsp of oil. Remove the shell from eggs and add it to the wok. Sprinkle turmeric, salt and chilli powder. Fry for 1-2 minutes and take out. Now again in the same wok add oil and splutter mustard and curry leaves. Add ground onion paste and fry until golden brown. Add all the spice powders, tomatoes pureed and saute until oil oozes out. Then add the ground paste and mix well. 4 Add the eggs and half cup of water. Mix and cover with a lid. Allow to boil for 5 minutes. Done. Garnish with coriander leaves and serve hot. 4 Add the eggs and half cup of water. Mix and cover with a lid. Allow to boil for 5 minutes. Done. Garnish with coriander leaves and serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls One pot taco casserole mix Vanillah cake Beautifuldesign's Fruit Cocktail Dump Cake Baked Cheddar Ranch Chicken Tenders Cinnamon Sugar Bun One pot taco casserole mix Vanillah cake Beautifuldesign's Fruit Cocktail Dump Cake Baked Cheddar Ranch Chicken Tenders Cinnamon Sugar Bun Chocolate Banana Shake Breaded Curried Coconut Chicken Goujons Sweet potato pepper soup Bell paper (capsicum) Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar Samosa Manchurian and fried rice bowl Meal Prep: Seafood Quinoa Salad Chilli mushroom gravy Tomato rice Chocolate Banana Shake Breaded Curried Coconut Chicken Goujons Sweet potato pepper soup Bell paper (capsicum) Sindhi gheyar with whole wheat flour (Bari jalebi) & without sugar Samosa Manchurian and fried rice bowl Meal Prep: Seafood Quinoa Salad Chilli mushroom gravy Tomato rice