I was planning to post a splice blend today, but this Chettinad curry was so delicious that I had to share this instead. I wish, I could make this for you guys, absolutely the best egg curry I have made. I love the textures and flavor of the Chattinad spices. The spice blend used in this recipe is what brings the flavor to the curry, if you are going to replace it with garam-masala it is not going to taste the same.
If you are not familiar with the Chattinad cusine, do read here. It is probably the most aromatic cuisine from India. You can use the same curry base to make fish or chicken curry.
Since this is a picture heavy and recipe heavy post I broke it down into two posts. one the curry itself and the other the Chettinad spice blend. Frankly I should post the blend first and then the curry. I'm hoping to entice you to make the curry, so going the extra mile to make the blend is certainly worth it. I'll try and post the blend sometime this week, if not early next week for sure. Nothing like home made spice blends and specially if it is so easy to make.
The colors of spices are just so beautiful...
If you want to make a vegetarian version , you can do it with baby potatoes or baby egg plant or even mixed veggies or tofu/panner.
Chettinad Egg Curry
- 1 medium onion very finely chopped or minced
- 2 medium tomatoes or 1 cup ready puree
- 3+2 tbsp. vegitable oil
- 1 tsp. mustard seed
- 1 tsp. cumin seed
- 1 1/2 tbsp. chettinad spice blend - recipe coming soon.
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- 1 tbsp. ginger garlic paste
- 1-2 green chilies (optional)
- 5 curry leaves
- 6 hard boiled eggs
- salt to taste
- Boil eggs (hard boiled) keep aside.
- Make ginger-garlic paste and keep aside.
- Puree the tomatoes.
- In a kadai or pan heat 2 tbsp. oil, add mustard and let it splatter, add cumin, green chili, followed by curry leaf.
- Add onion and roast it till brown.
- Add chettinad spice blend, red chili and tomato puree - close lid and let it simmer for 2-3 minutes.
- Add salt and let it simmer on LOW flame for10 minutes or till the oil comes up.
- In a pan heat 3 tbsp. oil roast the boiled egg after you have removed the shell, keep rotating pan so the eggs are evenly roasted, it gives a nice texture to the eggs.
- Add red chili powder and turmeric to the egg.
- Add the egg to the curry and garnish with fresh curry leaves - serve hot with rice or rotis.
* use half of the turmeric and red chili powder to coat the eggs the other half for curry.
** Recipe from - here