{"id":2254,"date":"2021-02-08T11:05:32","date_gmt":"2021-02-08T11:05:32","guid":{"rendered":"http:\/\/satyamskitchen.com\/trial\/?post_type=cp_recipe&p=2254"},"modified":"2023-01-31T10:34:30","modified_gmt":"2023-01-31T10:34:30","slug":"chettinad-egg-curry","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/chettinad-egg-curry\/","title":{"rendered":"Chettinad Egg Curry"},"content":{"rendered":"
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.<\/p>\n<\/div>\n<\/div>\n
Chettinad powder is now ready.<\/p>\n<\/div>\n<\/div>\n
In a pan, heat oil, turmeric powder, and salt. Add boiled egg and roast for 2 minutes. Set aside roasted eggs.<\/p>\n<\/div>\n<\/div>\n
In another pan, heat oil and add mustard seeds. Let them sputter.<\/p>\n<\/div>\n<\/div>\n
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.<\/p>\n<\/div>\n<\/div>\n
Add green chilies, turmeric powder, red chili powder, Chettinad masala powder, and salt to the pan and mix well.<\/p>\n<\/div>\n<\/div>\n
Add chopped tomatoes to the mixture and cook until mushy. Then add water, mix well, and bring to a boil.<\/p>\n<\/div>\n<\/div>\n
Add roasted eggs and curry leaves to the curry and cook for 2 minutes.<\/p>\n<\/div>\n<\/div>\n
Chettinad egg curry is now ready.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2256,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-2254","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\n