Chettinad masala paste is ready, keep it aside. in a large kadai heat 3 tbsp oil. add 1 bay leaf, ½ tsp fennel, 1 tsp cumin and a few curry leaves. saute until the spices turn aromatic. further add 1 onion, 4 clove garlic, 1 inch ginger and saute until the onions turn golden brown.
Pour enough water and bring to a boil. Next, add the eggs and stir gently. Simmer and bring to a gentle boil. Once the curry is ready, transfer it to a serving bowl and garnish with coriander leaves. Serve hot with chapati or rice. You can also serve this Chettinad egg curry with appam or biryani.
It is an ideal South Indian curry recipe, inspired by the popular chettinad-based meat curries served with a choice of bread, roti, and chapati. Paneer Chettinad Curry Recipe
Marvalous and delectable chettinad cuisine from southern state Tamil Nadu is popular worldwide. To begin with heat shallow frying pan on medium low heat, dry roast peppercorns, red chillies, cloves, cardamom, cassia/dalchini, star anise, marathi moggu, mace for 2-3 minutes or until fragrant.