Chettinad Egg Roast with Kerala Appam

Instructions

1. 1

   Prepare the Eggs

   • Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process.
   • Once cool enough to handle, peel the eggs and make 3-4 shallow slits on each one. This helps them absorb the masala flavors. Set aside.
2. 2

   Create the Chettinad Masala Powder

   • Heat a small, dry pan over low heat. Add the dried red chilies, coriander seeds, fennel seeds, cumin seeds, black peppercorns, cinnamon stick, cloves, and star anise.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
   • Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
   • Remove the mixture from the heat and let it cool completely. Once cooled, grind it into a fine powder using a spice grinder or blender.
3. 3

   Sauté the Aromatics

   • Heat the gingelly oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter.
   • Add the curry leaves and sauté for 20-30 seconds until they turn crisp.
   • Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4. 4

   Cook the Masala Base

   • Add the finely chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
   • Reduce the heat to low. Add the turmeric powder and the freshly ground Chettinad masala powder. Stir well to combine.
   • Sauté the masala for 2-3 minutes, stirring continuously, until it becomes fragrant and you see oil separating from the sides of the pan.
5. 5

   Roast the Eggs

   • Pour in 3/4 cup of water and add the remaining salt. Mix well and bring the gravy to a simmer.
   • Gently add the slit hard-boiled eggs to the pan.
   • Carefully toss the eggs to coat them evenly with the thick masala.
   • Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors and the gravy to thicken and cling to the eggs.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Serve hot with appam, parotta, dosa, or steamed rice.