Chettinad Egg Varuval

1. 1

   Step 1

   • a.Prepare the Chettinad Masala
   • b.In a dry pan over low heat, add coriander seeds, fennel seeds, cumin seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and star anise.
   • c.Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darker. Be careful not to burn them.
   • d.Remove from heat and let the spices cool down completely.
   • e.Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
2. 2

   Step 2

   • a.Sauté the Base
   • b.While the spices cool, slice the hard-boiled eggs in half lengthwise.
   • c.Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • d.Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • e.Add the curry leaves and sauté for a few seconds until they turn crisp.
   • f.Add the finely chopped onion and sauté until it becomes soft and translucent, approximately 4-5 minutes.
3. 3

   Step 3

   • a.Cook the Masala
   • b.Add the ginger-garlic paste to the pan and cook for about 1 minute until the raw aroma disappears.
   • c.Add the chopped tomato and cook until it breaks down and becomes soft and mushy, about 3-4 minutes.
   • d.Reduce the heat to low. Add the turmeric powder, salt, and the freshly ground Chettinad masala powder.
   • e.Stir well and cook for 2 minutes. If the masala starts to stick to the pan, sprinkle 1-2 tablespoons of water and continue to cook until the oil begins to separate from the masala.
4. 4

   Step 4

   • a.Roast the Eggs and Serve
   • b.Gently place the halved eggs into the pan, with the yolk side facing down.
   • c.Allow them to roast for 2-3 minutes without much stirring to get a slight crust.
   • d.Carefully flip the eggs and use a spatula to gently coat them with the masala. Cook for another 1-2 minutes.
   • e.Garnish with freshly chopped coriander leaves.
   • f.Serve hot with steamed rice, sambar, rasam, or roti.

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