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Eggs In Spicy Chettinad Masala

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Eggs In Spicy Chettinad Masala Recipe, Anda Sabji, How To Make Eggs In Spicy Chettinad Masala Recipe

Eggs in Spicy Chettinad Masala is an exotic dish made with some freshly roasted aromatic spices, shallots cooked in a spicy gravy, fried egg dunked in and cooked for few minutes.

Eggs in spicy Chettinad Masala Boiled eggs cooked in a spicy Chettinad masala is all that we would know about now. On a lighter note, did you all anytime try to think which came first – Egg or Hen?... Read More..

About Recipe

Gruddu koora, Muttai Kuzhambu, Deem torkari

How to make Eggs in Spicy Chettinad Masala

(85 ratings)
75 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Eggs in Spicy Chettinad Masala
Author : Vahchef
Main Ingredient : Egg
Servings : 2 persons
Published date : August 24, 2018


Ingredients used in Eggs in Spicy Chettinad Masala
• Tomato puree - 1 cup.
• Coconut powder - 3 tablespoons.
• Ginger garlic paste - 1 tablespoons.
• Turmeric powder - 1/4 teaspoons.
• Oil - 1/2 cup.
• Chili powder - 2 tablespoons.
• Onion shallots - 1/2 cup.
• Cumin seeds - 1 teaspoons.
• Mustard seeds - 1 teaspoons.
• Poppy seeds - 2 tablespoons.
• Fennel seeds - 1/2 teaspoons.
• Coriander seeds - 1 teaspoons.
• Green chilies - 3 numbers.
• Salt - to taste.
• Whole garam masala (all) - 2 numbers.
• Pepper corn - 1 tablespoons.
• Red chilies - 6 numbers.
• Boiled eggs - 6 numbers.
Method:
  • Take a pan, add red chilies, pepper corns, whole garam masala spices (dry red chilies, pepper corns, kapok buds, star anise, lichen, cardamom, maize, cinnamon stick), coriander seeds, fennel seeds, poppy seeds, and all dry roast them, and make it a powder.
  • Take boiled eggs and roast it for about 1-2 minutes in oil then season it with red chili powder.
  • Heat oil in another pan, add mustard seeds, when mustard seeds sizzle.
  • Then add cumin seeds, shallot paste, and saute it till onions are slightly golden in color.
  • In the same pan, add curry leaves, turmeric powder, ginger garlic paste, cook it for some time.
  • Later, add green chilies, coconut powder, tomato puree, chili powder, cook with closed lid for 5 minutes on a slow flame,
  • Add salt and chettinad masala along with water mix it and cook for some time.
  • At last, add fried eggs and chopped coriander leaves and switched off the flame.

Serve this hot with naan, chapattis, and rice.






Cooking with images Ande Rassa , Egg rasdar, Motte saaru





Articles


Eggs in spicy Chettinad Masala Boiled eggs cooked in a spicy Chettinad masala is all that we would know about now. On a lighter note, did you all anytime try to think which came first – Egg or Hen? Oh! Yeah it’s still a ???? Leaving that apart, most of us eat eggs cooked in a variety of ways. Eggs are considered the powerhouse of nutrition packed with proteins, vitamins and minerals. They are cooked in various ways.

Generally they differ in taste wise, regional wise and method of preparing. Eggs are hugely versatile and can be added to any type of gravy dish or mixed into making some of the best lip smacking and luscious desserts. Eggs in Chettinad masala is one of the awesome dishes prepared in Chettinad region of Tamil Nadu. Boiled eggs are slightly fried and later added into spicy saucy gravy made with shallot paste, tomato puree, little browned coconut powder and the popular Chettinad masala. Chettinad masala is the vital ingredient that enhances the taste and flavours of this dish. It is quite very spicy and made with a variety of spices. Another important ingredient that is widely used in the Chettinad cuisine is the Shallots.

They are slightly small in size and have a sweet edge that is wonderful. When tossed in little oil, their flavour intensifies and gives a punch to the dish. Dishes from Chettinad cuisine are considered to be the spiciest and most aromatic in India. Chettinad masala: Chettinad cuisine is popular for its use for some exceptional, aromatic spices mainly used for preparing non-vegetarian food.

History states that most of the spices (like star anise) were brought to India by the Chettiars who are a majority successful trading community in this region. Some of the important spices used for making the Chettinad masala are star aniseed, lichen (also known as black stone flower or dagad phool), whole red chillies, pepper corns, maratti mokku (dried flower pods), mace, cardamom, cinnamon and cloves.

Few also add fennel seeds, fenugreek seeds, cumin seeds etc. All these spices are nicely dry roasted so that the moisture in it gets dry and helps in bringing out the volatile oils which actually gives a very intense flavour to the spice. Other Egg recipes: Eggs are extremely flexible ingredient and can be either scrambled, boiled, fried, poached or use in other dishes for making pancakes, soufflés, frittatas, omelettes, cakes etc. Some of the popular dishes made with egg are Egg Roast – Kerala style, Egg Croquettes, Paneer Egg Shakshuka, Simple Egg Curry with Pressure Cooked Onion Tomato Gravy etc.

  How to prepare Eggs in spicy Chettinad masala:

Ingredients:

Boiled Eggs              -           6 nos

Chilli powder           -           2 tbsp

Coconut powder      -           3 tbsp

Coriander seeds      -           1 tsp

Cumin seeds            -           1 tsp

Fennel seeds           -           ½ tsp

Ginger garlic paste  -           1 tbsp

Green Chillies          -           3 nos

Kalpasi (Lichen)       -           1 tsp

Kapok (Marathi Moggu)-     1 no

Mustard seeds          -           1 tsp

Oil                               -           ½ cup

Shallots                     -           ½ cup

Peppercorns             -           1 tbsp

Poppy seeds             -           2 tbsp

Dry red chillies         -           6 nos

Salt                             -           to taste

Star Anise                 -           1 no

Tomato puree           -           1 cup

Turmeric pd               -           ¼ tsp

Whole garam masala-         2 nos each  

Directions:

Take a pan, add red chillies, peppercorns, whole garam masala, coriander seeds, fennel seeds, poppy seeds and all. Dry roast the spices and make it to form powder. Heat oil in another pan, add mustard seeds and when it crackles, add cumin seeds, shallot (onion) paste, curry leaves, turmeric pd, ginger garlic paste, mix and cook for some time. Add green chillies, coconut powder and mix well.

Add tomato puree, chilli pd, mix and cover the pan with a lid and cook on slow flame for 5 minutes. Add salt and Chettinad masala. Add little water as per the consistency you desire and cook for some time. Add fried eggs, finely chopped coriander leaves and switch off the flame. Serve hot with naan, chapatti, roti and rice. This dish is truly awesome and heavenly. For detailed recipe, check out our link at:

https://www.vahrehvah.com/eggs-in-spicy-chettinad-masala



 

Comments & Reviews

 

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Huzaifa Asghar Posted on Sat Apr 20 2013

any white people watching?

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abmsabry Posted on Sat Apr 20 2013

Chef, May I know wich are those wrong places after touching makes boombaag boombaag ? lol... ;D

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Nitu Chugani Posted on Sat Apr 20 2013

Haha....scratch wrong places!!!

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pakong82 Posted on Sat Apr 20 2013

this is gonna be tasty!

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xxGuItArGiRLxx89 Posted on Sat Apr 20 2013

@Hufaifa - I'm half white half Arab and yes I'm sure there are other "white people" watching Lool! Indian food is the best cuisine in the world. Hands down.

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SplintDK1976 Posted on Sat Apr 20 2013

Indian / Pakistani cooking is very popular in the West, so yes, we are quite a few white people watching these videoes...

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sandeep r Posted on Sat Apr 20 2013

Excellent presentation chef bom ba boom ba hahahahhaa

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WildDoveX Posted on Sat Apr 20 2013

What do you use to grind the roasted herbs to a powder?

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Amyy Babiee Posted on Sat Apr 20 2013

Where is all the roasted things r gone??

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1sonidip Posted on Sat Apr 20 2013

Chef we can make the egg beryani with this egg curry

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seraj haj ali Posted on Sat Apr 20 2013

here in phalistine we call it shakshuka!! its awesome

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potbottle Posted on Sun Apr 21 2013

nice dish!!

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