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Chettinad egg curry
Chettinad egg curry

Before you jump to Chettinad egg curry recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to chettinad egg curry recipe. You can cook chettinad egg curry using 27 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chettinad egg curry:
  1. You need 1/4 cup Coconut
  2. Use 1 tbsp Coriander Seeds
  3. Get 5-6 Dry Red Chillies
  4. Provide 1 tsp Peppercorn
  5. Take 1 tsp Cumin
  6. Take 1 tbsp Fennel
  7. You need 2 sticks Cinnamon
  8. Prepare 2 petals Star Anise
  9. Take 3 Cloves
  10. Prepare 1 tsp Carrom seeds
  11. Take 1 tsp Poppy Seeds
  12. Provide leaves Coriander
  13. Take Leaves Curry
  14. You need 1 inch piece Ginger
  15. Prepare 5-6 Garlic
  16. Use 3-4 Eggs
  17. Prepare 1 Big Onion Crushed into paste
  18. Prepare 2 medium Tomatoes
  19. Get 2 slit Green Chillies
  20. Prepare 7 Curry leaves
  21. Get As needed Coriander leaves
  22. Use 1 tsp Mustard seeds
  23. You need 1 tbsp Sesame oil
  24. You need 1/4 tsp Turmeric
  25. Take 1/2 tsp Kashmiri Red Chilli Powder
  26. Use 1/2 tsp Garam Masala Powder
  27. Prepare as required Salt
Steps to make Chettinad egg curry:
  1. Heat a khadai and roast the whole spices and coconut until browned. (Ingredients 1-15)
  2. Boil the eggs for 8-10 minutes. Cool and grind the masala to a fine paste.
  3. Heat the same wok with a tsp of oil. Remove the shell from eggs and add it to the wok. Sprinkle turmeric, salt and chilli powder. Fry for 1-2 minutes and take out. Now again in the same wok add oil and splutter mustard and curry leaves. Add ground onion paste and fry until golden brown. Add all the spice powders, tomatoes pureed and saute until oil oozes out. Then add the ground paste and mix well.
  4. Add the eggs and half cup of water. Mix and cover with a lid. Allow to boil for 5 minutes. Done. Garnish with coriander leaves and serve hot.

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