Jeera Rice, Chettinad Egg Masala and Onion Raita

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.

Ingredients

• 1.5 cup Curd (Thick, full-fat, and well-chilled)
• 1 medium Red Onion (Finely chopped)
• 1 piece Green Chili (Finely chopped, deseed for less heat)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.5 tsp Roasted Cumin Powder (Preferably freshly ground)
• 0.25 tsp Chaat Masala (Optional, for extra tang)
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Sea Salt (Adjust to taste)
• 0.25 tsp Kashmiri Red Chili Powder (Optional, for color)

Instructions

1. 1

   In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.

2. 2

   Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.

3. 3

   Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.

4. 4

   Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.

5. 5

   For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.