Recipe: Chettinad Egg Curry

This is a popular Chettinad style Egg Curry (Muttai Kuzhambu). Typically served with hot rice, it can also be served as a side dish with idli, dosa or chapati.

Ingredients
Eggs – 6 to 8
Sambar Onions (Shallots) – 200 gms, chopped
Green Chillies – 4 to 5, chopped
Tomatoes – 4 to 5, chopped
Ginger Garlic Paste – 1 tblsp
Black Pepper Powder – 1 tsp
Coriander Powder – 3 to 4 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 2 tsp
Saunf – 1 tsp
Cumin Seeds – 1 tsp
Coriander Leaves – handful
Oil as required
Salt as per taste

Method
– Boil the eggs, peel the shells and keep aside.
– Heat oil in a pan over medium flame.
– Fry the cumin seeds, saunf and sambar onions for a minute.
– Add the green chillies, tomatoes and ginger garlic paste.
– Stir well and saute for 2 to 3 minutes or until golden.

– Add turmeric powder, coriander powder, red chilli powder and salt.

– Stir well.

– Pour enough water and bring to a boil.

– Add the eggs and stir gently.

– Simmer and bring to a gentle boil.

– Garnish with coriander leaves.

– Serve hot.