Friday, March 14, 2014

Chettinad Egg Fry/ Muttai Varuval

It is very easy, authentic, traditional and simple dish of South India. I have already posted many other egg recipes. Normally chettinad dishes are spicier than other continent dishes. It depends on your taste; you should increase or decrease your spices.



I love eggs in any forms. This goes well with steamed rice/ biryani/ pulav/ chapatti/ roti… I hope you will give this a try and let me know how it turned out for you.

Ingredients

Boiled Eggs – 6
Finely Sliced Onions - 1cup
Finely Chopped Tomato – 1 cup
Ginger garlic Paste – 1 tsp
Red Chilli Powder – 2 tsp
Coriander Powder – 1 tsp
Cumin Powder – ¼ tsp
Pepper Powder – ¼ tsp
Turmeric Powder – ¼ tsp

(To Temper)

Cloves – 3
Cinnamon Sticks – 2
Cardamom – 2
Curry Leaves – few
Bay leaf – 1
Chopped Coriander Leaves – few
Oil – 2 tsp

Method

Boil the eggs and slice into two halves.

Heat oil in a pan, temper with all the ingredients which are under” to temper”

Add sliced onions, salt and saute on a medium flame till it becomes mushy.

Then add ginger garlic paste and chopped tomatoes and fry for about 5 minutes.

Now add all the spices listed above one by one and saute well till the masala is well blended.

Add the boiled eggs and mix lightly and sprinkle some water. This help to absorb the masala well with eggs.

Finally add the chopped coriander leaves and switch off the flame.


Serve this delicious egg varuval with pulao/roti/rice…

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