Lemon Sevai with Chettinad Egg Poriyal

Ingredients

• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Black Peppercorns
• 3 pcs Dried Red Chilies (Adjust to your spice preference)
• 4 pcs Cloves
• 1 inch Cinnamon Stick
• 1 pcs Star Anise
• 1 tsp Kalpasi (Also known as stone flower, optional but recommended for authentic flavor)
• 8 pcs Large Eggs
• 2 tbsp Sesame Oil (Also known as gingelly oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 sprig Curry Leaves
• 1 pcs Large Onion (Finely chopped)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 tsp Ginger-Garlic Paste
• 1 pcs Medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Chettinad Masala Powder

   • In a small, dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cloves, cinnamon, star anise, and kalpasi.
   • Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Be careful not to burn them.
   • Remove from heat and let the spices cool completely. Once cool, grind them into a fine powder using a spice grinder or blender. Set aside.
2. 2

   Sauté Aromatics

   • Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the urad dal and sauté for about 30 seconds until it turns a light golden brown.
   • Add the curry leaves and slit green chilies. Sauté for another 30 seconds until the leaves are crisp.
   • Add the finely chopped onion and a pinch of salt. Sauté for 5-6 minutes until the onions are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
3. 3

   Cook the Masala Base