CHETTINAD EGG CURRY

CHETTINAD EGG CURRY 

From time to time, I make dishes using eggs as they have numerous health benefits. We can make use of eggs for breakfast where we can have Omelettes, Boiled Eggs, Scrambled Eggs, Fried Egg etc or they can be used for curries and other dishes for lunch or dinner.

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for an Egg Curry, done in the Chettinad style. As you might know, Chettinad is a part of the South Indian State of Tamilnadu and is famous for its hot, spicy food. The main component of the Chettinad style of cooking is the Chettinad Masala which is made using many different spices.

I have adapted this from Chettinad Egg Curry in Indian Healthy Recipes. This dish goes well with hot rotis or with hot steamed rice. 

We tried this out and it tasted great! 

Ingredients:-

• Eggs, 4
• Large sized Onion, 1
• Medium-sized Tomatoes, 2 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Ginger Garlic Paste, 1 tsp
• Salt, to taste 
• Oil, 2-3 tbsp
• Coriander Leaves, a few

For the Chettinad Masala:-

• Byadgi Red Chillies, 5
• Coriander Seeds, 2 tsp
• Green Cardamom, 2
• Fennel Seeds, 3/4 tsp
• Cumin Seeds, 1/2 tsp
• Peppercorns, 1/4 tsp
• Cloves, 3
• Cinnamon, 1 " piece
• Poppy Seeds, 1 and 1/2 tsp 
• Coconut Gratings, 1/4 cup

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Pierce the eggs with a fork and keep aside. 

Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside

Peel and finely chop the onion

Finely chop the coriander leaves

In a thick-bottomed pan, dry roast red chillies and coriander seeds on low-medium flame

When you get a good aroma from the roasted coriander seeds add green cardamom, fennel seeds, cumin, peppercorns, cloves and cinnamon 

Roast these on low flame making sure the spices get roasted but do not get burnt

Transfer to mixer jar 

In the same pan, saute poppy seeds for 1 minute then add the coconut gratings and saute for 2 minutes till it gives off a good aroma

Remove from flame and allow this to cool 

Add this to the roasted spices in the mixer jar 

Grind this to a powder.

To this, add a little water and make the masala paste and keep aside.

Add oil to the pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute for a few seconds

To this add the finely chopped onion and saute till they turn golden 

Now add the ginger garlic paste and saute till the raw smell goes

Add the tomato puree and mix well  and saute till the raw smell of the tomato goes

Next add the ground masala prepared and salt to taste

Add water as required to get a gravy like consistency

Bring this to a boil then lower the flame and add the boiled eggs 

Allow the eggs to simmer in the gravy for 5 minutes 

Switch off the gas

Finally, garnish with finely chopped coriander leaves

Transfer the Chettinad Egg Curry to a serving bowl 

Serve hot with rotis, chapatis, fried rice 

CHETTINAD BABY POTATO ROAST

CHETTINAD BABY POTATO ROAST

The Chettinad region of the South Indian state of Tamilnadu is famous for its distinctive cuisine marked with the use of spices of different types. We love the spicy Chettinad food, hence elsewhere in this blog you will find recipes for Mushroom Chettinad, Chettinad Vegetable Curry, and Tomato Chutney Chettinad Style. 

We enjoyed this excellent spicy side dish with our regular meal of rice and dal.  I have adapted this from  Chettinad Urlai Roast by Kannamma Cooks.

Ingredients:-

• Baby Potatoes, 500 gms
• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Curry Leaves, 1 sprig
• Onions, sliced fine, 2
• Green Chillies, 2 ( cut into halves)
• Ginger Garlic Paste, 1 and 1/2 tbsp
• Tomatoes, chopped, 2
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Salt, to taste
• Oil, 2-3 tbsp
• Coriander Leaves, finely chopped, 1 tbsp : for garnish

For the Chettinad Masala:

• Byadgi Red Chillies, 4
• Coriander Seeds, 1 tsp
• Cinnamon,  1 " piece
• Cardamom, 1
• Cloves, 1
• Fennel Seeds, 1 tsp
• Cumin Seeds, 1 tsp
• Black Pepper, 1 tsp
• Fresh Coconut Gratings, 3 tbsp
• Curry Leaves, 2 sprigs

Method:-

Wash the baby potatoes and pressure cook for 1-2 whistles
Once the pressure cooker cools, remove the baby potatoes peel them and keep aside
In a pan, dry roast the ingredients listed for making the Chettinad Masala
Allow it to cool and transfer to a small mixer jar
Grind the dry roasted ingredients to a fine powder. Keep aside
Heat oil in a thick-bottomed pan and on medium heat add the mustard seeds, when they splutter add the urad dal and the curry leaves and saute till the urad dal changes colour

To this add the onions and fry till they turn golden 

Add the green chillies and the ginger garlic paste, mix well and saute till the raw smell goes 

Next add the tomatoes and saute on low heat for about 5 minutes till the tomatoes become soft and the oil separates 

Add the freshly ground Chettinad masala, turmeric powder, chilli powder, coriander powder, and salt.
Mix well and add 1/2 cup of water
Cook on medium heat till the masala thickens
Now, add the boiled and peeled baby potatoes, and cook till they get well blended with the Chettinad masala and the water evaporates
Lastly, garnish with finely chopped coriander leaves

CHETTINAD VAZHAKKAI CURRY

CHETTINAD VAZHAKKAI CURRY

Chettinad is located almost in the centre of the Indian State of Tamilnadu. The cuisine here is famous for the liberal use of spices in making the aromatic masala which features in almost every dish. At home, since we like spicy food we are partial to Chettinad cuisine and I make this from time to time, especially when we have guests who do not have much exposure to South Indian food. Elsewhere in this blog, you will find recipes for Paneer Chettinad, Mushroom Chettinad, Tomato Chutney, and Chettinad Vegetable Curry.

I often make dishes from health-filled Raw Bananas and this recipe is adapted from Chettinad Vazhakkai Curry in Chitra's Food Book. "Vazhakkai" is what Raw Banana is called in Tamil.

I hope you will enjoy it as much as we did.

Ingredients:

• Raw Banana (Vazhakkai in Tamil), 1
• Large -sized onion, chopped finely, 1
• Tomato, 1
• Green Chillies, slit, 2
• Garlic, chopped, 3 cloves
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1/2 to 1 tsp, or as per taste
• Salt, to taste
• Coriander Leaves, chopped, for garnish

To Make A Paste: 

• Fresh Coconut Gratings, 1/4 cup
• Fennel Seeds, ( Sombu) , 1 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Oil, 1 tbsp

Method:

Wash and peel the raw banana and cut it into cubes. To avoid discoloration, keep the raw banana cubes in water till they are used.

In a small mixer jar, make a smooth paste of the coconut gratings and the fennel seeds using just the required amount of water. Transfer to a bowl.

Heat oil in a kadhai and when it gets hot add the mustard seeds. When they splutter, add the curry leaves and saute for a few seconds

Add the chopped onion, slit green chillies, and chopped garlic and fry till the onion turns pink
To this add the chopped tomato and saute till it becomes soft and mushy

Next add the turmeric powder, chilli powder, and salt and mix well

Add the raw banana cubes, sprinkle some water and cook covered on medium flame till the raw bananas are done stirring from time to time. Ensure that the raw bananas are still firm and not overcooked

Add the ground coconut -fennel seeds paste and mix well

Cook on medium flame till the raw bananas get well coated with the masala and you get a nice aroma

Serve hot after garnishing with fresh chopped coriander leaves.

TOMATO CHUTNEY CHETTINAD STYLE

TOMATO CHUTNEY CHETTINAD STYLE

Chettinad is a part of the State of Tamilnadu and is famous for its spicy cuisine which has a distinctive aroma. Elsewhere in this blog, you will find recipes for Paneer Chettinad, Mushroom Chettinad, and Chettinad Vegetable Curry.

We loved this chutney which was a superb accompaniment for Mallige Idlis.

This recipe for Chettinad style Tomato Chutney is adapted from the popular blog Sailu's Kitchen.

Ingredients:

• Large Tomatoes, 2
• Onion, 1
• Chana dal, (Bengal Gram), 1 and 1/2 tbsp.
• Byadgi Red Chillies, 2
• Green Chilly, 1
• Ginger, 1/2 ", finely chopped
• Fresh Coconut Gratings, 1 tbsp 
• Salt, to taste
• Oil, 1/2 tbsp.

For seasoning:

• Mustard seeds, 1/2 tsp
• Red Chillies, 2
• Curry leaves, a sprig
• Hing (Asafoetida), a pinch

Method:

Slice the tomatoes and onion and keep aside.
Heat oil in a thick-bottomed kadhai. When it is heated, reduce the flame, add chana dal, red chillies and green chilly and saute till the dal changes colour.
Keep aside to cool.
In the same oil, add onions and ginger. Saute for about 3-4 minutes till onion becomes transparent
Add the tomatoes and saute on medium flame for 8-10 minutes
Remove from flame and let it cool
In a blender, grind together coconut gratings, roasted chana dal, chillies, tomatoes, onion and salt, to a smooth paste to make your chutney.
Transfer the chutney to a bowl.
Finally season the chutney with mustard seeds, curry leaves, red chillies, and hing.
Serve with idlis, dosas etc.