Chettinad Egg Curry With Idiyappam Recipe

About this recipe

Chettinad Egg Curry with Idiyappam is a delightful South Indian breakfast dish, combining a rich and aromatic egg curry with delicate steamed rice noodles. The egg curry is prepared with a blend of roasted spices and coconut, creating a balanced and flavorful gravy with a medium spice level. Paired with soft, lacy Idiyappam, this dish offers a wholesome, protein-rich meal perfect for a slow morning with family. The interplay of textures and flavors makes it satisfying yet light enough for a weight-conscious diet.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• - Grated Coconut
• - Dry Red Chillies
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 200Ml Kara Coconut Milk Classic (200ml)
• 100 g Badishep Big Premium
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs in a pot of water for 10 minutes, peel them, and set aside.
2. 2. In a pan, dry roast fennel seeds, cumin seeds, dried red chilies, and grated coconut until aromatic; let it cool and grind into a fine paste with a splash of water.
3. 3. Heat oil in a pan, add chopped onions, and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes.
4. 4. Add the chopped tomatoes and cook until soft and mushy. Stir in turmeric powder, coriander powder, red chili powder, and garam masala.
5. 5. Mix in the ground coconut paste and cook for 3-4 minutes until the oil separates. Add coconut milk, salt, and water to adjust the consistency of the curry.
6. 6. Add the boiled eggs to the curry and simmer for 5-7 minutes, allowing the flavors to infuse.
7. 7. Meanwhile, steam the Idiyappam according to package instructions or prepare fresh if desired.
8. 8. Garnish the egg curry with fresh coriander leaves and serve hot with the steamed Idiyappam.