Chettinad egg curry

Rich and flavoursome egg curry is the perfect combination for appam, chapathi or bread. Check out this pretty simple recipe for Chettinad-style egg curry.

2 cardamom pods
3-4 cloves
1 small piece cinnamon
1 star anise
1 tsp cumin
1 tsp fennel seeds
1 tsp pepper 
2 tsp coriander seeds
3-4 dried chillies
1 small piece ginger
5-6 garlic cloves
4 tbsp grated coconut
For the gravy
2 big onions
3 medium sized tomatoes
Curry leaves as required
Salt as required
Oil as required
Water as required
3 boiled eggs (or as required)
¼ tsp turmeric powder
1 tsp chilli powder

Heat oil in a pan and roast the cardamom, cloves, cinnamon, star anise, cumin, fennel, coriander and dried chillies
When the spices turn fragrant add the ginger and garlic
Sauté well
Add the grated coconut and roast for a minute
Allow this masala mix to cool down completely
Grind these in the mixer jar without adding water
Now grind again by adding a bit of water
Heat oil in a pan and light roast turmeric powder and chili powder
Add the boiled eggs (scored) and fry them
Keep the eggs aside to be used later
In the same pan sauté the onions and curry leaves
Add tomatoes and salt
Sauté well
Into it add the previously ground masala paste
Sauté for 5 minutes
Pour enough water and mix well
Allow the gravy to boil
Now add the eggs
Cook for 5 more minutes with the lid on
Enjoy the delicious Chettinad egg curry.

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