Chettinad Egg curry-2


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  • Boiled eggs-3
  • Small Onion- 15 to 20
  • Tomato- 1
  • Chili powder- 1/4 tsp
  • Turmeric powder- 1/4 tsp
  • Oil and Slat- as required
  • To paste:
  • Coriander seeds- 2 spoon
  • Red Chili- 2
  • Garlic- 2 cloves
  • Ginger- 1/2 inch
  • Curry leaves- few
  • Rice- 1/2 tsp
  • Pepper corns- 1/2 tsp
  • Fennel seeds- 1/2 tsp
  • Cumin seeds- 1/4 tsp
  • Grated coconut- 4 spoon


  • Peel Small onion and fry with little Oil. Fry till it turns into light brown in color.Crush the fried onion with a knife. Hard boil the eggs in water.
  • Chop the tomato and keep this aside. Remove the shell of boiled eggs and cut it lengthwise.
  • In medium flame, heat 2 teaspoons of Oil in a pan . Add all the ‘To paste’ ingredients except grated Coconut. Fry till the rice becomes pure White in color.
  • Finally add grated Coconut and fry for a min.
  • Grind all fried ingredients with Water and make a fine paste.
  • Heat Oil in a pan. Add the crushed Onion and fry for a min. Then add Tomato and saute till it turns soft.
  • Then add Chili powder, Turmeric powder, ground paste,Salt and a cup of Water. Cook for 7 to 10 min in medium flame.
  • Finally add the boiled eggs and cook for a min.


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