Ingredients:
For Gravy-
4 Eggs (Boild)
4 Medium Tomatoes
1 Medium Onion
2 Medium Green Chillies (Optional)
2 tbsp Oil
Salt to taste
For Chettinad Masala:
4 - 6 Red Chillis
1 tbsp Poppy seeds
1/4th cup Fresh/Frozen/Dry Coconut
1 tbsp Whole Black Pepper
1/4th tbsp Fennel seeds
Small Bunch Curry Leaves
2 cloves
2 Cardamom
¼ inch Cinnamon
1 Star Anise
Preparation:
Chittinad Masala:
In a medium heat pan, add all Chittinad masala ingredients except coconut and roast them until you get nice aroma (Add poppy seeds at the end)
If you are using the fresh/frozen coconut, place all the roasted dry ingredients in a separate bowl and in the same pan add the coconut and roast it nicely until it turns golden brown
Mix both roasted coconut, dry ingredients and make it a nice powder using the spice grinder and keep it aside.
Gravy Masala:
In a pan, add 2 tbsp of oil and add finely chopped onion. Once the onion is translucent, add salt and mix it well
Keep the lid on and keep it on medium heat until onion turns golden brown
Add previously ground Chittnad Masala and saute it for 2 - 4 minutes
Add finely chopped tomatoes and cook it until the tomatoes are well done.
Add boiled eggs (I make the fine cuts all four sides of each egg, this will make egg absorb the curry gravy)
Keep the lid on and cook it until tomatoes fully dissolve into the gravy
Garnish with fresh cilantro and serve it with rice
Picture may not look appetizing, but taste is amazing
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