Chettinad Egg Curry with Idiyappam

Instructions

1. 1

   Prepare the Eggs

   • Hard boil the eggs for 10-12 minutes. Once cooked, transfer them to an ice bath, then peel.
   • Gently make 2-3 shallow slits on each peeled egg with a knife. This helps them absorb the flavors of the gravy.
   • Heat 1 teaspoon of gingelly oil in a pan over medium heat. Add the slit eggs and sauté for 2-3 minutes until they are lightly golden and blistered. Set aside.
2. 2

   Roast and Grind the Chettinad Masala

   • In a dry pan over low heat, add the dry red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, and star anise.
   • Dry roast for 2-3 minutes, stirring continuously, until the spices become fragrant. Be careful not to burn them.
   • Add the grated coconut and continue to roast for another 1-2 minutes until the coconut turns a light golden brown.
   • Remove the mixture from the heat and allow it to cool completely.
   • Transfer the cooled spices to a grinder and blend into a fine powder. Add 3-4 tablespoons of water and grind again to form a smooth, thick paste.
3. 3

   Cook the Gravy Base

   • In the same pan, heat the remaining gingelly oil over medium heat. Add the mustard seeds and wait for them to splutter.
   • Add the curry leaves and sauté for a few seconds until they turn crisp.
   • Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4. 4

   Simmer the Curry

   • Add the tomato puree and cook for 5-7 minutes until it thickens and you see oil separating from the sides of the mixture.
   • Add the turmeric powder and the freshly ground Chettinad masala paste. Sauté on low heat for 2-3 minutes until the masala is fragrant.
   • Pour in 1.5 cups of water and add salt. Stir well to combine everything.
   • Bring the gravy to a gentle boil, then carefully slide in the shallow-fried eggs.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes, allowing the eggs to soak up the rich flavors.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
   • Serve hot with steamed rice, idiyappam (string hoppers), appam, or parathas.