Eggs In Spicy Chettinad Masala Recipe, Anda Sabji, How To Make Eggs In Spicy Chettinad Masala Recipe

Eggs in spicy Chettinad Masala Boiled eggs cooked in a spicy Chettinad masala is all that we would know about now. On a lighter note, did you all anytime try to think which came first – Egg or Hen? Oh! Yeah it’s still a ???? Leaving that apart, most of us eat eggs cooked in a variety of ways. Eggs are considered the powerhouse of nutrition packed with proteins, vitamins and minerals. They are cooked in various ways.

Generally they differ in taste wise, regional wise and method of preparing. Eggs are hugely versatile and can be added to any type of gravy dish or mixed into making some of the best lip smacking and luscious desserts. Eggs in Chettinad masala is one of the awesome dishes prepared in Chettinad region of Tamil Nadu. Boiled eggs are slightly fried and later added into spicy saucy gravy made with shallot paste, tomato puree, little browned coconut powder and the popular Chettinad masala. Chettinad masala is the vital ingredient that enhances the taste and flavours of this dish. It is quite very spicy and made with a variety of spices. Another important ingredient that is widely used in the Chettinad cuisine is the Shallots.

They are slightly small in size and have a sweet edge that is wonderful. When tossed in little oil, their flavour intensifies and gives a punch to the dish. Dishes from Chettinad cuisine are considered to be the spiciest and most aromatic in India. Chettinad masala: Chettinad cuisine is popular for its use for some exceptional, aromatic spices mainly used for preparing non-vegetarian food.

History states that most of the spices (like star anise) were brought to India by the Chettiars who are a majority successful trading community in this region. Some of the important spices used for making the Chettinad masala are star aniseed, lichen (also known as black stone flower or dagad phool), whole red chillies, pepper corns, maratti mokku (dried flower pods), mace, cardamom, cinnamon and cloves.

Few also add fennel seeds, fenugreek seeds, cumin seeds etc. All these spices are nicely dry roasted so that the moisture in it gets dry and helps in bringing out the volatile oils which actually gives a very intense flavour to the spice. Other Egg recipes: Eggs are extremely flexible ingredient and can be either scrambled, boiled, fried, poached or use in other dishes for making pancakes, soufflés, frittatas, omelettes, cakes etc. Some of the popular dishes made with egg are Egg Roast – Kerala style, Egg Croquettes, Paneer Egg Shakshuka, Simple Egg Curry with Pressure Cooked Onion Tomato Gravy etc.

  How to prepare Eggs in spicy Chettinad masala:

Ingredients:

Boiled Eggs              -           6 nos

Chilli powder           -           2 tbsp

Coconut powder      -           3 tbsp

Coriander seeds      -           1 tsp

Cumin seeds            -           1 tsp

Fennel seeds           -           ½ tsp

Ginger garlic paste  -           1 tbsp

Green Chillies          -           3 nos

Kalpasi (Lichen)       -           1 tsp

Kapok (Marathi Moggu)-     1 no

Mustard seeds          -           1 tsp

Oil                               -           ½ cup

Shallots                     -           ½ cup

Peppercorns             -           1 tbsp

Poppy seeds             -           2 tbsp

Dry red chillies         -           6 nos

Salt                             -           to taste

Star Anise                 -           1 no

Tomato puree           -           1 cup

Turmeric pd               -           ¼ tsp

Whole garam masala-         2 nos each  

Directions:

Take a pan, add red chillies, peppercorns, whole garam masala, coriander seeds, fennel seeds, poppy seeds and all. Dry roast the spices and make it to form powder. Heat oil in another pan, add mustard seeds and when it crackles, add cumin seeds, shallot (onion) paste, curry leaves, turmeric pd, ginger garlic paste, mix and cook for some time. Add green chillies, coconut powder and mix well.

Add tomato puree, chilli pd, mix and cover the pan with a lid and cook on slow flame for 5 minutes. Add salt and Chettinad masala. Add little water as per the consistency you desire and cook for some time. Add fried eggs, finely chopped coriander leaves and switch off the flame. Serve hot with naan, chapatti, roti and rice. This dish is truly awesome and heavenly. For detailed recipe, check out our link at:

https://www.vahrehvah.com/eggs-in-spicy-chettinad-masala