Saturday, July 8, 2017

Spicy Chettinad Egg Curry With Jeera-Pepper Rice.

"Spicy Chettinad Egg Curry With Jeera-Pepper Rice" … A fragrant spicy egg curry adding lots of spices along with sambar powder and kudampuli (Malbar Tamarind) that tastes awesome when served with simple Jeera~Pepper Rice as an accompaniment … Yummy ....

Egg curries are really easy to prepare. Also eggs are full of nutrition and are good for health. I always have a stock of eggs at home as they come in handy specially during monsoon, when rains play havoc. I love eggs and enjoy them whichever way they are prepared. I had come across loads of chettinad curry recipes not to mention the one’s I tasted myself in my friends home. I loved them all, but each curry had variation and something that was not to my liking or that which was not available. So today I went about preparing the same in my own style. I added kudampali (Malbar Tamrind) that is extensively used in Southern parts of India as souring agent instead of tamarind. I also found many ingredients colliding with sambar powder masala ingredients, so added on the same while seasoning the masala. Always remember to add Sambar Powder in seasoning as it imparts an awesome reddish colour giving the curry a beautiful tinge.  In all this is a spicy and aromatic curry that goes very well when served with some bland simple pulav or roti. Here is to the recipe.

Ingredients :
Eggs : 6-8
Onions : 3 large sized chopped fine.
Coriander Leaves : handful finely chopped
Kudampuli (Malbar Tamarind) : 4
Salt to taste

For Ground Masala :
Ginger : 1” pieces chopped to pieces
Garlic : 12-15 peeled and chopped.
Curry leaves : 4-5
Cus-Cus : 1 tsp
Coriander Seeds : 2 tsp
Jeera / Cumin Seeds: 1 tsp
Methi / Fenugreek Seeds : 1/3 tsp
Fennel Seeds : 1 tsp
Black Cardamom : 1
Green Cardamom : 3
Cinnamon : 2-3” one piece
Jaivitri : ½ tsp crushed
Pepper Corns : 10-12
Cloves : 5-6
Haldi / Turmeric Powder : 1 tsp
Kashmiri Red Chilly Powder : 1tsp
Onion : 1 large finely chopped.
Coconut : Freshly grated 1 heaped cup.
Oil : 3 tblsp

For Seasoning :
Oil : 3-4 tblsp
Mustard Seeds / Rai : 1 tsp
Jeera / Cumin Sees : ½ tsp
Methi Seeds / Fenugreek Seeds : 4-5
Curry leaves : 8-10
Sambar Powder : 3 tblsp
Garam Masala Powder ½ - 1 tsp

** Hard boil the eggs in plenty of water, shell them and keep them ready aside. For perfectly getting correct textured hard boiled eggs check on the blog elsewhere, where I have included how to perfectly hard boil eggs.

** For Grinding the Masala : Heat the oil in a thick bottomed kadai / vessel, when hot add in ginger and grarlic and fry for a few mins. Followed by Curry leaves, Cus Cus, Coriander Seeds, Jeera, Methi, Fennel Seeds, Black Cardamom,Green Cardamom, Cinnamon, Jaivitri, Pepper Corns, Cloves. Fry all these ingredients for 3-4 mins. Now add in Haldi / Turmeric Powder abd Kashmiri Red Chilly Powder and further fry them for a minute. Add in the onions and fry till they are a little bit cooked. Finally add in the coconut and fry all further for 2-3 mins. 

** Remove and put the fried masala into a mixer grinder and grind to a smooth thick paste with about half a cup of water. The ground masala should be very fine in texture. Remove and keep this ready aside.

** For Seasoning : In a thick bottomed vessel add the oil and bring to heat. Once the oil is hot, lower the heat to medium and add in jeera, mustard seeds, methi seeds and curry leaves. Fry this for a few seconds.

** Once the Mustard starts spluttering add in the sambar masala powder and garam masala powder and stir for a few seconds. The masala imparts a beautiful red colour. 

** Add in the finely ground masala along with kudampali (Malbar Tamrind) and salt to taste. Mix all well and add in about 2 cups of water. Bring to a boil, lower heat and simmer for 5-10 mins. 

** Add in the hard boiled-shelled eggs and mix well. Let simmer for another 5 mins. Finally garnish with coriander leaves and remove from fire and set aside covering with a tight lid. 

** “Spicy Chettinad Egg Curry” is ready to be served. This is a spicy curry so it goes well when served with a little bit of bland rice than a spicier one. I served this with simple Jeera-Pepper rice and the combination was awesome. Just check in the search option for the jeera rice or any other bland pulavs. I have added in plenty of them in the blog. 

** Enjoy this spicy curry with family and friends. However, if you find the curry a little bit on spicier level, you can always cut down on sambar powder amount by reducing it to 2 tblsp. The spice level is always upto individual taste. Having said that, this curry tastes better a little bit spiced up. 

** For the Jeera~Pepper Rice Recipe, Please follow the link given below ….

No comments:

Post a Comment