Chettinadu Egg Curry

I have been thinking about making this egg curry for almost a month. The thought planted itself on my mind and wouldn't get out until I made it. This happens often with me , I would plan on making a curry the next day, and some how for what ever reason that wouldn't happen. I will spend the next few days visualizing the dish and start craving for it and it would tease me until I got around to do it. This was one such curry. So one fine Sunday afternoon for lunch, we had egg curry with peas pulao.

This chettinadu egg curry is from the book "Authentic chettinadu" which was given to me as a wedding gift. :). I haven't cooked much from it, usually Amma is my source for all the chettinadu stuff, but she doesn't make egg curry that often at home and I liked the version in the book. Its a spicy dish that should pair up quite well with dosai , idli, plain rice as well as any variety rice.


Chettinadu Egg Curry

Ingredients

Recipe Source - Authentic Chettinadu curries book

Serves - 2
Spice Level - High
Prep Time - 20 min
Cook time - 15 min

Egg - 4 [hard boiled, and peel the skin]
Shallots - 10, chopped well
Tomato - 1 Large - chopped finely
Masala/Curry powder - 1 Tsp
Coriander Leaves - few tbsp chopped finely
Oil - 1 Tbsp
Jeera - 1 Tsp
Curry Leaves - 2 Sprigs
Hing - a pinch
Salt - as per need
Turmeric - a pinch

To grind to a paste

Shredded coconut - 5 Tbsp
Dry Red chilli - 2
Pepper - 1 Tbsp
Garlic cloves (small) - 5
Ginger - 1 inch piece
Cumin -1 Tsp
Fennel - 1 Tsp
Coriander seeds - 2 Tsp
Cashews - 4
Curry Leaves - 2 sprigs
Water - few tbsp to grind with

How do you make it.

1. Dry roast the ingredients under "to grind to a paste" on low flame except cashews and curry leaves until it slightly starts to brown and you get a good aroma. Cool and blend including the curry leaves and cashews with few tbsp of water into a fine paste.

2. Make slits in the boiled egg so the curry can get in. Just make light slits, not too deep, we dont want the egg to break when its added into the curry.

3. Heat oil in a kadai. Add jeera, hing and curry leaves. Let it roast. Add shallots and saute until they are translucent. Add the tomato pieces , little salt and turmeric and cook until they are soft and mushy and let out juice.Add the masala powder and cook for a minute. Now add in the paste and saute for a few seconds. Add 3/4 cup water and remaining salt and let the curry boil. Adjust consistency of the curry according to your needs here - add more water if you need a loose curry or let it boil to thicken if you want a thicker consistency.

4. Once the curry reaches the correct consistency and the paste has cooked well, add the egg pieces and coriander leaves and wrap gently. Switch off flame.

Allow the gravy some resting time before serving.

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