Saucepans and Spices

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CHETTINAD EGG KULAMBU CHETTINAD EGG CURRY

Shilpa Anand

A delicious spicy fragrant egg curry from the CHETTINAD region of South India where boiled and fried eggs are added to a delectable onion tomato gravy which is flavoured with coconut, red chilies, and other spices. 

INGREDIENTS:

  • 4-5 eggs, boiled and peeled

  •  1-2 dry red chilies

  • 2 tsp coriander seeds

  • 1tsp peppercorns

  • 1tsp cumin seeds

  • ½ tsp fennel seeds

  • 1 Star anise

  • 1-2 cardamom

  • 1mace

  • 1-2 cloves 

  • 1tsp poppy seeds 

  • 1cinnamon

  • 2 tbsp Grated coconut

  • Curry leaves

  • 1 onion paste

  • 2 tsp ginger garlic paste

  • 1tomato, paste

  • ¼ tsp mustard seeds

  • ¼ tsp cumin seeds

  • Pinch of hing

  • Green chilies

  • Salt to taste

  • Water 

INSTRUCTIONS:

  • Dry roast All the spices and coconut to prepare CHETTINAD masala.cool and dry grind it to a fine powder. Keep aside

  • Heat oil in a kadhai 

  • Add mustard seeds and allow them to splutter

  • Add cumin seeds and hing

  • Add onion paste and fry until golden

  • Add green chili, curry leaves

  • Add tomato paste and cover and cook until oil separates on surface

  • Add 2-3 tsp of ground masala powder

  • Fry for 5-6 mins. Add salt 

  • Add hot water and simmer covered for 10 mins

  • In the meanwhile heat up a shallow pan with little oil 

  • Shallow fry the boiled eggs with a pinch of turmeric and chili powder on low heat until the eggs are well coated with the masala. You can poke the eggs prior to frying

  • Add these fried eggs to the gravy and continue to simmer for another 5-8 mins

  • Add coriander and adjust seasoning 

  • And that’s it, your spicy CHETTINAD EGG KULAMBU is ready

  • Enjoy with parottas  and rice

SPICE LEVEL: 🌶🌶🌶