Chettinad Egg Curry

Dry-roast black peppercorns, star anise, cinnamon, fennel seeds, cumin seeds, cloves, cardamom pods, and dried red chilies on low flame for 2 to 3 minutes. Once cool, grind into a coarse powder.

Chettinad powder is now ready.

In a pan, heat oil, turmeric powder, and salt. Add boiled egg and roast for 2 minutes. Set aside roasted eggs.

In another pan, heat oil and add mustard seeds. Let them sputter.

Add bay leaves and shallot to the pan and cook for 2 to 3 minutes. Then add ginger garlic paste and cook until the raw smell goes away.

Add green chilies, turmeric powder, red chili powder, Chettinad masala powder, and salt to the pan and mix well.

Add chopped tomatoes to the mixture and cook until mushy. Then add water, mix well, and bring to a boil.

Add roasted eggs and curry leaves to the curry and cook for 2 minutes.

Chettinad egg curry is now ready.