CHETTINAD STYLE EGG CURRY

I love eggs and it is a versatile ingredients which is readily available in my kitchen. I use to have it mixed with my maagi preparation and also make curry, since it is one of the simplest, to have along with roti or rice. Today I went for a change from the regular and prepared it in Chettinad style. This is quite different from the normal curry because of its blend of spicy flavour with coconut. And trust me, it is really yummy and delicious.

Ingredients:-

1. Eggs – 2 nos.

2. Garam Masala powder – ¼ tsp.

3. Onion – 1 no., finely chopped

4. Tomato – 1 no., chopped

5. Coriander leaves – a handful, finely chopped

6. Salt – to taste

To Temper:

7. Cinnamon – ½ inch piece

8. Cloves – 3 nos.

9. Curry leaves – 1 sprig

To grind:

10. Grated coconut – ½ cup

11. Coriander powder – 1 tbsp.

12. Dry Red Chili – 2 nos.

13. Garlic – 5 cloves

14. Ginger – ½ inch piece

15. Pepper powder – 1 tsp.

16. Fennel seeds – ½ tsp.

17. Cumin seeds – ¼ tsp.

Method:-

1. Boil eggs and remove the shell. Then make slit on sides using a sharp knife and keep aside.

2. In a pan, dry roast all the ingredients listed in ‘To grind’ for 2-3 minutes till it roasted smell is released. Let it cool and grind it into a fine paste with little water. Keep it aside.

3. Heat oil in a pan and add cinnamon, and cloves and saute for few seconds followed by curry leaves.

4. Then add onion and tomato and saute till it becomes mushy.

5. Then add grinded coconut paste and saute for 2minutes.

6. Add ½ cup of water and allow it to boil. Then add garam masala and salt and cook for 5 to 10 minutes in low flame.

7. Finally add the boiled eggs and cook for a minute.

8. Garnish with chopped coriander leaves.

9. So delicious Chettinad Egg Curry is ready to serve hot.

Notes:-

- Keep the curry for about 15 minutes before serving so the gravy blends well with the eggs.

URULAKIZHANGU / POTATO THEEYAL (POTATO CURRY WITH ROASTED COCONUT)

Theeyal is a South Indian dish (especially Kerala), which is similar to sambar (in Malabar side of Kerala, they call theeyal as sambar, since roasted coconut is added for sambar itself). This dish is a homely dish, which is absolutely a taste-buds tickling and mind blowing experience of roasted coconut with average spicy in nature, for those who love the taste of coconut, that tastes great with rice and chapatti too. 

Ingredients:-

1. Potato - 2, Medium (Cut lengthwise into 1 inch pieces) 

2. Onion - 1, medium (sliced) 

3. Coconut - 1 cup, grated 

4. Tamarind - small piece (soak in warm water and extract the juice) 

5. Chili powder - 1 tsp 

6. Coriander powder - 1 ½ tsp 

7. Turmeric powder - ¼ tsp 

8. Red chilies - 2 nos 

9. Mustard - 1 tsp 

10. Oil - 3-4 tbsp 

11. Salt - for taste 

12. Curry leaves - 2 sprigs 

Method:

1. Heat a pan and dry roast the grated coconut until it turn almost dry. Now add the chili powder, coriander powder and turmeric powder, and saute continuously till the coconut turn reddish brown. Allow to cool. Then grind the fried coconut to a fine paste and keep it aside.

(N.B: Grind the fried coconut mixture till it is grounded to fine powder. Then add ½ a cup water and grind again till it becomes a smooth semifluid paste) 

2. Now heat the oil in a pan and add the potato and onion along with little of turmeric powder and sauté. Cover it with lid, and allow to cook, while saute it at intervals. 

3. When the potato is done, add the tamarind juice and cook for 1 minute.

4. Add the ground paste and cook for 2-3 minutes. 

5. Add 1 cup water and adjust salt as needed. Allow it to boil. 

6. Now heat oil in another pan, splutter mustard seeds, and then add red chilies and curry leaves. Add it into the curry and serve hot.