Here's how Chettinad Egg curry might help you in weight reduction
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Before you jump to Chettinad Egg curry recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to chettinad egg curry recipe. To make chettinad egg curry you need 20 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Chettinad Egg curry:
- Get 1 tsp (For Chettinad Masala) Coriander Seeds-
- Get 1 tsp Cumin seeds-
- You need 1tsp- Fennel seeds
- Get 1/2 tsp Black pepper-
- Take 2 - Cinnamon stick
- Prepare 1 - Cardamom
- Get 3 Cloves-
- Prepare 5 - Dry red chilli
- Prepare 1 -Onion
- Provide 1 Coconut- big piece
- Prepare As needed- Few curry leaves
- Get 6 Eggs boiled-
- Get 1 Onion- chopped finely
- Use 1 Small tomato- chopped finely
- You need 1 tsp Ginger garlic paste-
- Provide As required Curry leaves & coriander leaves- few
- Get 1 pinch Turmeric powder-
- Prepare 1tsp - Red chilli powder
- Get as required Water-
- Use as required Salt & oil-
Instructions to make Chettinad Egg curry:
- -> Chettinad masala preparation Heat oil in a kadai. Roast the coriander seeds, cumin seeds, fennel seeds, peppercorns, dry red chillies, cardamom, cloves, cinnamon stick. Once roasted add the onions, curry leaves and coconut. Roast for 2 minutes. Then cool & grind to a fine paste. This is gonna be our main key ingredient of this dish which is the Chettinad masala. - Egg curry preparation - In a pan heat oil. Add the chopped onions, curry leaves.
- Cook the onions till they are golden brown and then add ginger garlic paste. Saute till the raw smell leaves. - Then add the tomato & saute until it turns mushy. Add turmeric powder, red chilli powder (if required) and salt. - Now add the blended Chettinad Masala paste. Mix the masala well and when the oil starts to leave the masala add water in it. - Cut the eggs and add them in the gravy. This way the eggs will be able to soak the gravy. Cover it with a lid and cook for another 4-5 min
- Finally garnish with some coriander leaves. - Serve it hot with fried rice or chapati.
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