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Chettinad Egg Drop Curry

Chettinad Egg Drop Curry

Lakshmi Thiru
Chettinad Egg Drop Curry is a creamy South Indian dish with bold flavors, fiery spices, and cracked eggs simmered in a delightful gravy.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Sides
Cuisine Indian
Servings 4 people

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.