Poached Egg curry in chettinad style

Chettinad poached egg curry receipe with step by step photos : This is a very simple receipe when you are not in the mood to cook. Also you can cook very quickly within 20 minutes. It can be served with plain rice, roti, briyani, jeers rice, coconut rice, paratha, or coconut milk rice. This is purely a chettinad dish, so we don't want to add ginger garlic paste. For this receipe, you need only few basic ingredients like onion, garlic, tomato, coconut and eggs. 

    If you wish to grind the onion and tomatoes for thick curry, then it's better. But frying the ingredients are better than grinding it's together. It makes the taste very delicious and yummy egg curry. Now I'll show you how to make egg curry in chettinad style with step by step photos and instructions. Try this once in your house and let me know how it works out for you. 

                 

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Preparation time: 10 minutes 
Cooking time: 10 minutes 
Serves: 3

Ingredients :

1. Eggs- 6
2. Onion - 1 
3. Tomato - 1
4. Garlic - 5 pallu
5. Curry leaves - few
6. Fennel seeds - 1 tsp 
7. Fenugreek - 1/2 tsp
8. Turmeric powder- 1 tsp 
9. Masala chili powder/kulambu milagai thool- 2 spoon
10. Salt- as required 
11. Tamarind extract- 2 spoon 
12. Coconut - 3 stripes 

Method:

Step 1: First make a grounded paste of coconut and chop the onion and tomato. Kept aside. 

Step 2: In a pan, heat 3 tsp of oil, add the above mentioned quantity of Fennel seeds, fenugreek, curry leaves, peeled garlic, chopped onion. Saute well for 2 minutes. 

Step 3: Next add the chopped tomato and cook until it turns mushy. Add turmeric powder, kulambu milagai thool, salt and mix well. 

Step 4: Add tamarind extract and 2 cups of water. Let it boil for 2 minutes. After it gets thicken add the grounded coconut paste and cook for 2 minutes. 

Step 5: Now take a egg in a small bowl and slowly pour it to the curry. Turn the stove to slow flame. After 2 minutes, chettinad style egg curry is ready to serve hot. 

Pictorial:

Chop the onion and tomato and peel the garlic. 

Take a pan, heat 3 tsp of oil, add Fennel seeds and fenugreek. 

Add garlic, chopped onion and curry leaves. Saute well. 

Add chopped tomato and salt. Cook until it turns mushy. 

Now add turmeric powder, kulambu milagai thool. Mix well. 

Next add the tamarind extract. 

Add 2 cups of water and let it boil. 

Now add the grounded coconut paste and cook it. 

Take a egg in a small bowl. 

Slowly pour it in the curry. 

Pour like this

As same as pour all the eggs. 

Close the lid and cook in slow flame for 2 minutes. 

Now the chettinad style egg curry is ready to serve with rice or roti.