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
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.

Ingredients

Eggs – 6(Boiled and shell removed)

For frying & Grinding:
Coconut – 1/2
Khus Khus – 1 Teaspoon
Cashewnuts – 50 Grams
PottuKadalai – 1 Tablespoon
Green Chillies – 6
Ginger – 2 Inch
garlic – 1 Full Pod

Onion Big – 2 Cut into small pieces
Tomato – 2 Cut into small pieces
Curry leaves – A few
Coriander Leaves – A small Bunch
Cloves – 4
Cardamom – 4
Cinnamon – 1 Small Piece
Bay Leaf – 1
Salt – To taste
Oil – 4 tablespoon

Method

Heat oil in a vessel. When hot, first add the spices, curry leaves, then add the cut onions cook well till the onions are a little golden brown. Then add cut tomatoes, cook till tomatoes cooked. Add the ground masala and cook well till the raw smell goes, add turmeric powder, and kesari powder. Then add 600 ml of water and boil the curry well. Add salt to taste.

When the curry is well boiled add the shelled eggs with a small slanting cut on one side of the egg, remove from fire add cut coriander leaves.