{"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":"

Chettinad cuisine comes from the Chettinad region in Tamil Nadu. It’s very popularly known for its spicy and complex flavors. <\/h2>\n

Ingredients<\/h3>\n
\n
Chettinad Egg Curry Powder<\/div>\n
1<\/span> tbsp<\/span> Black Peppercorns<\/span><\/div>\n
1<\/span> <\/span> Star Anise<\/span><\/div>\n
4<\/span> <\/span> Cloves<\/span><\/div>\n
5<\/span> <\/span> Cardamom pods<\/span><\/div>\n
2<\/span> tsp<\/span> Coriander Seeds<\/span><\/div>\n
2<\/span> tsp<\/span> Cumin seeds<\/span><\/div>\n
2<\/span> cups<\/span> Fennel Seeds<\/span><\/div>\n
1.50<\/span> <\/span> inch Cinnamon<\/span><\/div>\n
3<\/span> <\/span> to 4 Dried Red Chilies<\/span><\/div>\n
6<\/span> <\/span> Eggs<\/span><\/div>\n
1<\/span> tbsp<\/span> Oil<\/span><\/div>\n
¼<\/span> tsp<\/span> Turmeric powder<\/span><\/div>\n
¼<\/span> tsp<\/span> Salt<\/span><\/div>\n
Making the curry<\/div>\n
2<\/span> tbsp<\/span> Oil<\/span><\/div>\n
¼<\/span> tsp<\/span> Mustard Seeds<\/span><\/div>\n
2<\/span> <\/span> Bay Leaves<\/span><\/div>\n
15<\/span> <\/span> to 20 Shallots<\/span><\/div>\n
1<\/span> tbsp<\/span> Ginger Garlic Paste<\/span><\/div>\n
3<\/span> <\/span> Green Chilies<\/span><\/div>\n
¼<\/span> tsp<\/span> Turmeric Powder<\/span><\/div>\n
1<\/span> tsp<\/span> Red Chili powder<\/span><\/div>\n
1<\/span> <\/span> Tomato,large<\/span><\/div>\n
1.50<\/span> cups<\/span> Water<\/span><\/div>\n
10<\/span> <\/span> to 12 Curry leaves<\/span><\/div>\n
Salt, as per taste<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Chettinad Curry Powder<\/div>\n
\n
\n

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

\n
\n

Chettinad powder is now ready.<\/p>\n<\/div>\n<\/div>\n

Roasting the Eggs<\/div>\n
\n
\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

Making Egg Curry<\/div>\n
\n
\n

In another pan, heat oil and add mustard seeds. Let them sputter.<\/p>\n<\/div>\n<\/div>\n

\n
\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

\n
\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

\n
\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

\n
\n

Add roasted eggs and curry leaves to the curry and cook for 2 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\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":"\nChettinad Egg Curry | Muttai Kulambu | Chettinad Egg Kulambu Recipe<\/title>\n<meta name=\"description\" content=\"Chettinad cuisine comes from the chettinadu region in Tamil Nadu. 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