Chettinad Recipes

Ingredients
4 Eggs
1 Onion
1 Tomato (small)
6 Garlic flakes
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Red chilli powder
1/4 Cup coconut paste
1/4 tsp Fennel seeds
1/2 tsp Fenugreek seeds
2 tbsp Tamarind paste
 Cup water
Oil for cooking
Salt to taste

method:
Chop the onion, , tomato and garlic. 
Heat the oil. Add fennel seeds and fenugreek seeds. 
Add the , onion  garlic.and tomato 
Saute till they turn brown
Cook till it turns tender. 
Mix turmeric powder, red chilli, coriander powder and salt. 
Fry the mixture for few minutes. 
Add coconut, tamarind paste and water. Bring it to boil. 
boil the eggs in the water and peel the shell and drop it in the above kuzhambu. . 
Cook it covered over medium flame for 10 minutes. 
Once the eggs are cooked properly, adorn the gravy with coriander leaves. 
Serve it with steamed rice.

Ingredients

Eggs – 6 (boiled and shell removed)

1. Coconut – 1/2 (Grated)
2. Khus Khus – 1/2 Teaspoon
3. Garlic – 1 Full pod
4. Ginger – 2 Inch Piece
5. Somph – 1/2 Teaspoon
6. Pottu Kadalai – 1 tablespoon
7. Red Chillies – 10
8. Dhania powder – 1 Tablespoon
9. Chilli Powder – 2 tablespoon

Big onion – 200 Gms (4)
Green chilli – 5
Curry leaves – A few
Coriander leaves – A small bunch
Salt – To taste
Cinnamon Powder – A small pinch
Cloves – 4
Bay leaf – 1
Turmeric powder – 1 Teaspoon

Method

Heat a frying pan with a little oil. Fry items 1-9 till the raw smell goes.
Grind it in a mixie to a fine powder.
Heat the vessel with ghee or oil, add somph and curry leaves, bay leaf, cinnamon and cloves.
The add split green chilli, and cut onions. When the onions are slightly browned add tomatoes.
When tomatoes are cooked, add turmeric powder and ground masala, cook well till masala gets cooked and is mixed with onion and tomatoes, add salt to taste.
Now add 600 ml (3 Glasses) of water and when the curry boils well, add and shelled eggs slightly cut one side just for the masala to go in.
Remove from fire, add juice of one lime add cut coriander leaves.

Variations:

You can make the same curry. Keep it in a flat dish on the fire, when the curry boils break eggs one by one to form bulls’ eye. Slowly keep moving the bulls – eyes to the side and add next egg. Remove from fire. Add cut coriander leaves lemon juice of 1 lime.

In the same curry you can add egg omelette cut into diamond shaped pieces boil for a few minutes and remove.

Ingredients

Eggs – 6
Onions – 4
Tomatoes – 4
Dhania Powder – 2 Teaspoon
Chilli Powder – 2 teaspoon
Somph – 2 teaspoon
Jeera – 1 teaspoon
Pepper – 1 Teaspoon
Garlic – 6 Pieces
Cloves – 2
Cinnamon – 2 small pieces
Cardamom – 4
Bay Leaf – 1
Oil – 4 Tablespoon
Salt – To taste
Coriander Leaves – A small Bunch
Ginger – 1 Small Pieces
Curry Leaves – A few

Method

Boil eggs, and cut into half, lengthwise. Place cut side on the top and arrange on a plate.
Grind somph, jheera, pepper, garlic, ginger and chilli and dhaniya powder, mix well.
Heat a kadai with oil. And add spices and curry leaf, then cut onions. When onions are slightly browned, add cut tomatoes. When tomatoes are cooked, add ground masala, turmeric powder, salt.
Mix well. When masala is well cooked remove, place on top of the eggs arranged on a plate. Deco rate it with cut coriander leaves.