The bold flavors of Chettinad Egg Drop Curry is a tantalizing South Indian dish that delights the palate. With fiery spices, tangy tomatoes, and aromatic herbs, this creamy and unique curry is elevated by cracked open eggs gently simmered in a luscious gravy, offering a culinary experience that’s both comforting and unforgettable. It saves the time of boiling the eggs and I have to say it, they turned out so soft and yummy.
Chettinad Egg Drop Curry
Chettinad Egg Drop Curry is a creamy South Indian dish with bold flavors, fiery spices, and cracked eggs simmered in a delightful gravy.
Ingredients
- 6 Eggs
- 2 Bay leaf
- 2 Tomatoes (small) pureed
- 2 Onions (medium sized) finely chopped
- 2 Green chillies cut into halves
- 1/2 tsp Turmeric powder
- 2 tsp Dhania (Coriander) powder
- 1/2 tsp Garam masala
- 1/4 cup Coconut milk optional, but adds flavor
- Coriander leaves (handful) chopped
- 2 tbsp Sesame Oil
- Water
- Salt to taste
Grind
- 1 tsp Oil
- 1 tsp Saunf (Fennel seeds)
- 1/2 tsp Khus khus (Poppy seeds)
- 2 tbsp Roasted chana dhal
- 3 Red chillies
- 1/3 cup Grated Coconut
- 1 inch Ginger
- 5 cloves Garlic
Instructions
- Heat 1 tsp oil, add the ingredients under “Grind” – saunf, khus khus, roasted chana dhal, red chillies and saute for couple minutes.
- Keep the flame in low or else the khus khus might turn dark and give a bitter taste.
- Now add ginger, garlic and saute for 2 minutes.
- Add the grated coconut and roast everything together.
- When you get a good aroma, turn the flame off, cool them down and grind everything together in a mixer jar with some water to a fine paste and keep it aside.
- Heat 2 tbsp oil in a kadai, season with bay leaves.
- Add the green chillies, chopped onions and saute well till onions turn translucent.
- Add the pureed tomatoes, turmeric powder, dhania powder and the ground masala and fry them well till the raw smell goes off and the oil leaves the sides.
- Add salt, coconut milk and some water to make it a thin gravy and let it boil. Once it starts boiling, lower the flame and cover it with a lid for 5 minutes.
- Add garam masala and mix it well. Taste test and adjust salt.
- Crack open the eggs and gently drop it into the gravy one at a time. Try not to break the yolk.
- Close the lid and let it cook for 15 minutes on low/medium flame for the eggs to cook well.
- Garnish with chopped coriander leaves.
- Enjoy it with rice/roti/naan.
Tips
- I add coconut milk for a creamy texture and it gives a great flavor. If you are not using coconut milk, then use a little more of coconut, about 1/2 cup while grinding.
Tried this recipe with hot rice. Amazing!! Certainly a crowd pleaser. Way to go girl!!