Chettinad Egg Curry Recipe
Chettinad Egg Curry Recipe: As a housewife and food critic, I absolutely adore Chettinad cuisine. The bold flavors, intricate blends of spices, and rich aromas have always been a staple in my kitchen. One dish that never fails to impress me is Chettinad Egg Curry. The savory, slightly spicy flavor of the sauce combined with the tender, juicy eggs creates a perfect balance of taste and texture. The first time I tried this dish, I was blown away by the explosion of flavors in my mouth. The spicy and tangy tomato sauce, combined with the rich and creamy coconut milk, perfectly coats the eggs and creates a tantalizing taste that is impossible to resist.
What is Chettinad Egg Curry
Chettinad Egg Curry is a classic South Indian dish that originates from the Chettinad region in Tamil Nadu. It is made by simmering boiled eggs in a spicy tomato and coconut milk sauce, flavored with a blend of spices such as coriander, cumin, and cinnamon. This dish is usually served with steamed rice, but it can also be enjoyed with roti, naan, or any other type of Indian bread. Chettinad Egg Curry is a traditional South Indian dish that is known for its bold and flavorful taste. The dish originates from the Chettinad region in Tamil Nadu and is characterized by the use of a wide variety of spices and herbs. The dish is typically made with hard-boiled eggs that are cooked in a flavorful tomato and onion-based sauce.
Variations of Chettinad Egg Curry
There are several variations of Chettinad Egg Curry, with some recipes using coconut milk to add a creamy texture, while others may use yogurt to add tanginess to the dish. Some variations also include the addition of vegetables such as bell peppers, carrots, and green beans to make it a more well-rounded meal.
Some variations include the use of coconut milk, which adds a creamy texture and a subtle sweetness to the dish. Another variation is the use of yogurt, which adds a tangy and rich flavor to the dish. Some recipes also include the use of tomatoes, which adds a slight acidity and sweetness to the dish. Variations of Chettinad Egg Curry include:
Chettinad Masala Egg Curry: This variation is made with a spicy masala paste that is made from scratch, using a blend of spices, onion, and tomato. The eggs are simmered in the spicy sauce and served with steamed rice.
Chettinad Tomato Egg Curry: This variation is made with a base of pureed tomatoes, which provides a tangy and sweet taste. The eggs are simmered in the tomato sauce, which is flavored with a blend of spices, and served with steamed rice.
Chettinad Coconut Milk Egg Curry: This variation is made with a rich and creamy coconut milk base. The eggs are simmered in the sauce, which is flavored with a blend of spices, and served with steamed rice.
Chettinad Egg Masala Fry: This variation is a dry version of the Chettinad egg curry. The eggs are boiled and then stir-fried with a blend of spices and vegetables, resulting in a tasty and crispy texture.
Nutrition – Chettinad Egg Curry
Chettinad Egg Curry is a nutritious dish that is rich in protein, healthy fats, and essential vitamins and minerals. Eggs are a great source of protein and contain vitamins A, D, E, and K, as well as choline and biotin. The coconut milk used in the dish is also a great source of healthy fats, which help to improve heart health and boost immunity. The spices used in the dish, such as coriander, cumin, and cinnamon, are also known for their health benefits, including improved digestion and anti-inflammatory properties.
Step by Step Chettinad Egg Curry Recipe
Chettinad Egg Curry Recipe
Ingredients
- 6 egg
- 6 tbsp oil
- 2 tsp ginger garlic paste
- 1 Onions
- ½ cup tomato puree
- Salt
- 1 tsp mustard seeds / rai
- 10 curry leaves
- 2 tsp coriander powder
- 1 tsp Cumin (Jeera)
- ½ tsp turmeric powder
- 1 tsp Red Chilli Powder
- 2 tsp lemon juice
For Chettinad masala paste
- 1 tsp oil
- 1 tsp Fennel (Saunf)
- 4 dried red chilli
- 1 tsp Cumin (Jeera)
- 1 cup coconut
- 1 tsp black pepper
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Soft boil eggs first and then fry them in a Pan or Kadai by adding 2 tbsp oil. Keep them aside.
- Finely chop onion.
- If tomato puree is not available, boil 1.5-2 tomatoes and peel the skin. Blend them to a fine smooth paste.
Cooking
- Heat oil in a Pan over low to medium flame and roast all ingredients mentioned in Chettinad masala paste.
- Let the mixture cool down first, then grind them to a smooth paste by adding little water as required.
- Heat remaining oil in a Pan over medium flame and mustard seeds, cumin seeds and curry leaves and let them sizzle for a few seconds.
- Add chopped onion and fry until translucent.
- Add ginger garlic paste and fry again until onion turns golden brown.
- Now, add tomato puree and cook for another 1-2 minutes.
- Add salt to taste, turmeric powder, coriander powder and red chilli powder. Saute until oil starts to separate from the sides.
- Add the prepared Chettinad masala paste in Pan. Adjust the consistency by adding water, if required. Cover and cook for another 5-6 minutes.
- Add fried eggs and let it simmer for 5-7 minutes. Let the eggs absorb the masala. Adjust the curry by adding more water.
- In the end, drizzle lemon juice.
- Serve hot Chettinad Egg Curry with paratha, roti or naan.
Equipment Used for This Recipe
Notes & Tips
- Adjust the quantity of red chili powder as per your taste preference. You can use Kashmiri red chili powder which is less spicy.
- Use any vegetable oil to make this curry.
- Sprinkle chopped cilantro or coriander leaves before serving.
- You can make Chettinad masala in advance. Add water only when you want to use it in the cooking. Keep it in an airtight container in fridge.
- Chettinad Egg Curry is a versatile dish that can be served with rice, roti, or naan.
- The dish can be made with chicken, fish, or vegetables instead of eggs.
- The dish can be made with yogurt instead of coconut milk for a tangy flavor.
- The dish can be made with tomatoes for a slight acidity and sweetness.
Nutrition Information (Note: Approximate)
FAQs – Chettinad Egg Curry Recipe
What is Chettinad Egg Curry?
Chettinad egg curry is a delicious and spicy Indian dish that originates from the Chettinad region of Tamil Nadu. It is made with boiled eggs that are cooked in a spicy and flavorful tomato-based sauce with a variety of spices and herbs. The curry is commonly served with rice or Indian breads like roti, naan, or paratha.
What ingredients are used to make Chettinad Egg Curry?
The ingredients for Chettinad egg curry typically include boiled eggs, onions, tomatoes, ginger, garlic, green chili peppers, coriander, cumin, turmeric, red chili powder, coriander powder, garam masala, and oil. The spice blend and quantities can vary depending on personal preference and regional variations.
What makes Chettinad Egg Curry special?
Chettinad egg curry is known for its rich, spicy, and complex flavor profile. The blend of spices used in the recipe creates a balance of heat, earthiness, and depth that is unique to this region of India. Additionally, the use of fresh ingredients and the slow cooking process contribute to the dish’s delicious taste and aroma.
How spicy is Chettinad Egg Curry?
The spiciness level of Chettinad egg curry can vary depending on the cook’s preference. Some recipes call for only a mild amount of chili powder, while others use a generous amount of green chili peppers. You can adjust the spiciness of the dish by adjusting the amount of chili powder or green chili peppers used in the recipe.
Is Chettinad Egg Curry vegan-friendly?
No, Chettinad egg curry is not vegan-friendly as it contains boiled eggs. However, you can easily make a vegan version of this dish by replacing the eggs with a vegetable of your choice, such as potatoes, carrots, or tofu.
Can Chettinad Egg Curry be made ahead of time?
Yes, Chettinad egg curry can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat it in a pan on the stovetop or in the microwave before serving.
What are some common variations of Chettinad Egg Curry?
Some common variations of Chettinad egg curry include adding vegetables like carrots, potatoes, or bell peppers, or using a different protein source, like chicken or lamb, instead of eggs. You can also adjust the spiciness level or use different spices and herbs to suit your taste preferences.
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