Spicy Chettinad Egg Curry (Muttai Kuzhambu)
Hidangan tradisional · Indian (Tamil Nadu)
A fiery and complex egg curry from the Chettinad region, known for its bold spice blends and use of freshly ground masalas.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Eggs6
- Onion1 large
- Tomatoes2 medium
- Garlic cloves5
- Ginger1 inch piece
- Green chilies3-4
- Coconut milk200ml
- Tamarind paste1 tbsp
- Curry leaves1 sprig
- Coriander seeds1 tbsp
- Cumin seeds1 tsp
- Fennel seeds1 tsp
- Black peppercorns1 tsp
- Cloves3
- Cardamom pods2
- Cinnamon stick1 inch
- Red chili powder1-2 tsp (or to taste)
- Turmeric powder1/2 tsp
- Sesame oil2 tbsp
- Saltto taste
- Wateras needed
Langkah
- 1
Boil eggs until hard-boiled, peel, and set aside. Lightly score them.
- 2
Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom pods, and cinnamon stick until fragrant. Grind to a fine powder.
- 3
Heat sesame oil in a pan. Add curry leaves and green chilies. Sauté chopped onion until golden brown.
- 4
Add ginger-garlic paste and sauté for a minute. Add chopped tomatoes and cook until mushy.
- 5
Add the ground spice powder, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes until oil separates.
- 6
Add tamarind paste and mix well. Pour in coconut milk and some water to achieve desired consistency. Bring to a simmer.
- 7
Add the hard-boiled eggs to the curry. Simmer for 10-15 minutes, allowing the eggs to absorb the spicy flavors.
- 8
Serve hot.
