Spicy Chettinad Egg Curry – a flavorful spicy egg curry recipe in South Indian Chettinad style. It is a simple and easy dish to prepare and tastes absolutely delicious.
It can be had as an accompaniment to rice or as a side dish for breakfast dishes like dosas, idlis, appam or rotis.
Lets move on to the recipe for easy spicy chettinad muttai kuzhambu.
Spicy Chettinad Egg Curry recipe
Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Yield:2
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
a flavorful South Indian Chettinad style spicy egg curry.
Ingredients
- 8 shallots ( sambar onions )
- 2 eggs
- 1 onion
- 2 tomatoes
- 1 green chilli
- 4 cloves of garlic
- 2 dry red chillies
- 1/2 tsp mustard seeds
- 1 tsp fennel seeds ( sombu / saunf )
- 15-20 curry leaves
- 2 tsp black pepper corns
- 1/2 tsp red chilli powder
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1 tbsp oil
- Salt to taste
Instructions
- Boil the eggs, remove the egg shells and slit the eggs into two halves.
- Grind shallots, garlic, curry leaves, fennel seeds and black peppercorns without adding water.
- Heat oil in a pan. Add mustard seeds and when they splutter, add dry red chillies and 3-4 curry leaves.
- Then add the chopped onions and green chilli along with the ground paste.
- Saute till the onions turn translucent and the raw garlic smell goes.
- Now add the chopped tomatoes along with salt, turmeric powder, red chilli powder and coriander powder.
- Fry till tomatoes get soft and mashed.
- Now add a cup of water and let the gravy boil.
- Finally add the eggs and let the curry simmer for a few minutes and remove from heat.
- Serve spicy egg curry hot with rice, rotis, dosa or idli.
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