Chettinad-Style Egg Curry

Eggs are truly a global food, they’re probably one of the foods that connect all of humanity. There are hundreds of different things you can do with eggs; this curry is just one of those things. This recipe is spicy, delicious, and easy to make, partially because the availability of the ingredients. It is spicier than some other curries, which makes it perfect for the summer when you’re craving that refreshed feeling. Although not suitable for vegans, it is still appropriate for vegetarians, the eggs serve as a substitute for meat. Try this dish and you’re almost guaranteed to love it. Pack it in your lunch box or in food containers and take this spicy egg curry to work with you.

Health Benefits

The primary ingredient in this curry is of course eggs. Eggs have all the nutrients necessary to turn a single cell into a complete chicken. One egg will provide vitamins A, B5, B12, B2, phosphorous, selenium, folate, and protein. Together these vitamins and minerals provide a whole plethora of health benefits:

• Raise high density lipoprotein (HDL) cholesterol levels
• Reduce heart disease
• Builds cell membranes due to choline
• Transforms small LDL to big LDL
• Improve eye health
• Reduce risk of stoke
• Improves muscle recovery

Ingredients

Eggs: 5-6

vegetable oil: 6 tbsp

dry red chilies: 4-5

ginger and garlic paste: 2 tsp

cup tomato puree: 1/2

green chilli – slit into halves: 2-3

tsp turmeric powder: 1/2

oil: 1 tsp

cumin seeds: 1 tsp

Coriander seeds: 2 tbsp

Mustard seeds: 1 tsp

cumin seeds: 1 tsp

curry leaves: 10-12

cup onion chopped: 1

fennel seed: 1 tsp

Kashmiri red chilli powder: 2 tsp

lemon Juice: 2 tsp

salt to taste

black pepper corns: 1 tsp

How To Make Chettinad-Style Egg Curry

1. Heat 1 tsp oil in a pan. Splutter cumin, coriander, and fennel, followed by coconut, dry red chilli, and black peppercorns and roast until the coconut is slightly browned.
2. Turn off the heat, transfer the mixture to a dish and let the cool.
3. Grind the mixture into a smooth paste. Add water as required to get a pasty consistency
4. Heat some oil in a pan. Fry the eggs until browned on all sides, remove from the pan and set aside.
5. Heat 4 tbsp oil in a pan.
6. Splutter cumin seeds, mustard seeds, and curry leaves. Add onion and stir until translucent. Add ginger garlic paste and cook until the raw garlic smell disappears.
7. Add tomato puree and green chilli and cook for 3-4 minutes.
8. Add turmeric powder, red chilli powder, and salt to taste.
9. Cover and cook until oil begins to separate from the sides.

Note: Sprinkle some water if the masala is too dry.

10. Add the coconut masala paste and cook for another 5-6 minutes.
11. Add fried eggs and cook for 3-4 minutes and simmer for 10-12 minutes.
12. Remove from heat. add lemon juice and dig right in!