Chettinad Egg Pepper Fry with Onion Raita

Instructions

1. 1

   Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes to cook the eggs through.
   • Carefully transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cool, peel the eggs and gently make 2-3 shallow slits on each one with a knife. This helps the masala penetrate the egg. Set aside.
2. 2

   Dry Roast and Grind the Masala

   • In a small, dry pan over low heat, add the black peppercorns, fennel seeds, cumin seeds, coriander seeds, and dried red chillies.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are highly aromatic and turn a shade darker. Be careful not to burn them.
   • Remove the spices from the pan and allow them to cool completely.
   • Once cooled, grind them into a fine powder using a spice grinder or a small blender jar.
3. 3

   Sauté the Aromatics

   • Heat the sesame oil in a wide pan or kadai over medium heat.
   • Add the curry leaves and let them splutter for about 20 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
4. 4

   Cook the Masala Base

   • Add the chopped tomatoes to the pan and cook for 4-5 minutes, stirring occasionally, until they become soft and mushy.
   • Lower the heat, then add the turmeric powder, salt, and the freshly ground Chettinad masala powder.
   • Stir well to combine. If the masala looks too dry, sprinkle a few tablespoons of water to prevent it from burning.
   • Cook for 2-3 minutes until the oil begins to separate from the masala.
5. 5

   Fry the Eggs and Serve

   • Gently add the slit boiled eggs to the pan.
   • Toss carefully to coat each egg evenly with the thick masala.
   • Continue to fry on low-medium heat for 4-5 minutes, stirring occasionally, until the masala becomes dry and clings to the eggs.
   • Garnish with freshly chopped coriander leaves and serve hot.