Idiyappam with Chettinad Egg Masala

Ingredients

• 8 piece Egg (Large size)
• 2 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Black Peppercorns
• 5 piece Dried Red Chili (Adjust to your spice preference)
• 1 inch Cinnamon Stick
• 4 piece Cloves
• 1 piece Star Anise
• 0.5 cup Grated Coconut (Fresh or frozen, unsweetened)
• 3 tbsp Sesame Oil (Gingelly oil is preferred for authenticity)
• 1 tsp Mustard Seeds
• 12 piece Curry Leaves
• 2 medium Onion (Finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 medium Tomato (Pureed)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 1.5 cup Water (For the gravy)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil.
   • Cook for 10 minutes to hard-boil, then drain and transfer to an ice bath to stop the cooking.
   • Once cool, peel the eggs and gently make 2-3 shallow slits on each one. This helps them absorb the masala. Set aside.
2. 2

   Roast and Grind the Chettinad Masala

   • In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and star anise.
   • Dry roast for 2-3 minutes 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 from heat and allow the mixture to cool completely.
   • Transfer the cooled spices to a blender, add a few tablespoons of water, and grind to a smooth, thick paste.
3. 3

   Prepare the Gravy Base

   • Heat sesame oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter.