Chettinad Egg Gravy

Chettinad Egg Gravy is most popular because of it spiciness & aroma. In this dish, I have roasted the spices separately before grinding that gives very good taste.

Normally chettinad dishes are more spiciness than the normal dish. But if you don’t like spicier, you can reduce the ingredients or increase the quantity of coconut.

And one important thing, you allow at least 10 to 15 min resting time before serve the gravy; it blends well with the eggs.

This goes well with steamed rice/chapatti/Naan/Parota/Dosa/Idly…

Ingredients

Egg – 4 (hard boiled)

Chopped Onion – 1 (big)

Chopped Tomato – 1 (big)

Chilli Powder – 1 tsp

Coriander Powder – 1 ½ tsp

Mustard Seeds – 1 tsp

Urad dal – ½ tsp

Turmeric Powder – ½ tsp

Chopped Coriander Leaves – 2 tsp

Chopped Curry Leaves – 2 tsp

Grated Coconut – 4 tsp

Oil

Salt

To Roast & Grind

Dry Red Chilli – 2

Cumin – 1 tsp

Pepper – ½ tsp

Ginger – 1 inch

Peeled Onion – 4 (small)

Garlic – 3 cloves

Fennel Seeds – ½ tsp

Fenugreek Seeds – ¼ tsp

Cinnamon – 1

Poppy Seeds – 1 tsp

Cardamom – 1

Cloves – 2

Method

Wash the eggs properly, and then boil it with little bit salt & cooking oil. If you follow this method, it’s very easy to remove the egg shell.

Heat oil in a pan, and roast all the ingredients listed below to roast & grind. Let it cool down and grind it everything to a paste.

In the same pan, heat oil, add mustard seeds. When it splutters, add urad dal and curry leaves. Then add onion, salt, and tomatoes keep fry until it gets mushy. 

Once it done, add turmeric powder, chilli powder, coriander powder. Then add water and allow it to boil.

Then take the egg, cut into two halves. Put it in the gravy, and then keep cook for another 10 min on a low flame.

The egg should be soaked in this chettinad gravy. Keep simmer for about 5 min.

Now it’s ready to serve…