Chettinadu dishes are very famous for it’s spiciness and aroma. I like the egg to be cooked along with the gray rather than boiling and adding it separately to the gravy.
|Curry Leaves||1 strand|
|Big Onion||1 ( Medium )|
|coriander Leaves||2 stks|
|Annapurna Kurma Masala||1 tsp ( Optional )|
|Red Chili Powder||1/2 tsp|
|Coriander Powder||1/2 tsp|
|Garam Masala||1/4 tsp|
|Pepper Powder||1/4 tsp|
|Grind – Paste 1 :|
|Grind – Paste 2 :|
|Fennel Seeds||1/2 tsp|
|Cumin Seed||1/2 tsp|
|Poppy Seed / Kas Kas||1/4 tsp|
|Cashew nut||5 no|
Chop Onion, tomato and keep it ready. Grind the Paste 1 to coarse and Paste 2 to a very soft pastes.
In a pan add Oil, Mustard. When mustard splutters add the curry leaves and chopped onion. Fry for 1 min. Add the Paste 1 and fry till the raw smell leaves. Approximately around 4-5 min in the medium flame. Add the chopped tomato and fry for 2 min. Add Red Chili powder, Coriander Powder, Pepper Powder and Garam masala and fry for 30 sec. Add the Paste 2 and add 1 cup of water, Salt and wait till it starts boiling. Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs. After all eggs are cooked add coriander leaves and switch off the flame.
- Eggs can be cooked separately and added at the end.
- Adding raw egg to the curry gives extra taste to the Curry.
- Give a break of 5 minutes in between while adding eggs. This helps the egg to cook as a solid piece else kurma would be mashed up.Also You would smell the raw egg taste.
(*) This goes good for White Rice, Chapathi and Dosa.