Chettinad Egg Drop Curry with Idiyappam

Instructions

1. 1

   Prepare the Chettinad Masala Paste

   • In a dry pan over low-medium heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cloves, cinnamon, star anise, and kalpasi for 2-3 minutes until they become fragrant. Ensure they do not burn.
   • Add the grated coconut to the pan and continue to roast for another 1-2 minutes until it turns a light golden brown.
   • Remove the mixture from the heat and allow it to cool down completely.
   • Transfer the cooled spices to a blender or grinder. Add a few tablespoons of water and grind to a very smooth, fine paste. Set aside.
2. 2

   Create the Curry Base

   • Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds. Once they begin to splutter, add the curry leaves and sauté for 30 seconds.
   • Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
3. 3

   Build the Gravy

   • Add the chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they break down and become mushy.
   • Add the turmeric powder and the prepared Chettinad masala paste. Sauté for 5-7 minutes on low-medium heat, until the masala is well-cooked and you see oil separating at the edges.
   • In a small bowl, mix the tamarind paste with 1/2 cup of warm water to dissolve it. Pour this tamarind water into the pan.
   • Add the remaining 2 cups of water and salt. Stir well to combine everything.
4. 4

   Simmer and Poach the Eggs

   • Bring the curry to a boil, then reduce the heat to a low simmer. Let it gently bubble for 5 minutes for the flavors to meld.
   • Reduce the heat to the lowest setting. Crack one egg at a time into a small bowl and gently slide it into the simmering curry. Repeat for all eggs, ensuring they are spaced apart.
   • Do not stir the curry after adding the eggs, as this will break them.
   • Cover the pan with a lid and let the eggs poach for 7-10 minutes. The whites should be fully set, and the yolks cooked to your preference (7 minutes for runny, 10 minutes for firm).
   • Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for 5 minutes before serving.