Home » Non Veg Curry Recipes » Chettinadu Egg Curry


Boiled egg – 3
Shallots – 15
Tomato – 1
Chilly powder – ¼ tea spoon
Pepper powder – ¼ tea spoon
Coconut oil – as required
Salt – as required

For grinding
Coriander powder – 2 tea spoon
Chilly powder – 2 tea spoon
Garlic – 2 cloves
Ginger – small piece
Curry leaves – 2 strip
Rice – ½ tea spoon
Pepper powder – 2 pinch
Cumin powder – ¼ tea spoon
Fenugreek powder – 2 pinch
Grated coconut – ¼ cup

Method of preparation

Chop the tomato into small pieces. Cut the boiled egg into four pieces. Heat coconut oil in a pan and add all the ingredients except coconut and fry. When the rice get spluttered add the coconut and fry for one more minute. Grind this fried ingredients in a mixer. Heat oil in a pan. Add the onions and fry. After that add tomato pieces and fry. Add pepper powder , chilly powder, grinded paste, salt and required water and cook it for ten minutes in low flame. After that add the boiled egg and mix. can remove from the stove.

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