Chettinad Egg Curry.
You can have Chettinad Egg Curry using 18 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Chettinad Egg Curry
- It's 1 of . Eggs - 2.
- You need 2 of . Onion - 1 chopped finely.
- You need 3 of . Tomato - 1 chopped finely.
- It's 4 of . Garam masala - 1/2 tsp.
- It's 5 of . Salt - as needed.
- It's 6 of . Coriander leaves - to garnish.
- It's 7 of . Cinnamon - 1/2 inch.
- You need 8 of . Cloves - 2.
- You need 9 of . Curry leaves - few.
- It's of Roast and Grind:.
- It's 1 of . Coriander seeds - 1 tbsp.
- It's 2 of . Red chilli - 1.
- You need 3 of . Ginger - 1 inch.
- You need 4 of . Garlic - 3.
- You need 5 of . Pepper corns - 1 tsp.
- It's 6 of . Fennel seeds - 1/2 tsp.
- Prepare 7 of . Cumin seeds - 1/2 tsp.
- Prepare 8 of . Grated coconut - 2 tbsp.
Chettinad Egg Curry step by step
- 1. Boil eggs until done. Cool it and peel the shells off and slit on the sides. Keep aside. 2. In pan dry roast all the ingredients under the topic "Roast and Grind". Cool and grind into smooth paste using water..
- 3. Heat oil in kadai add cinnamon, clove and curry leaves. Once done add chopped onion. 4. Now add ground paste. Once the paste raw smell goes off add 1/2 cup of water and let it boil. At last add garam masala and salt..
- 5. Cook for another 5 to 10 minutes in low flame until oil comes out of the edges. Garnish with coriander leaves. 6. Serve hot with any pulav or roti..
Recipe: Delicious Chettinad Egg Curry
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