The first time I made a Chettinad Style Egg Gravy, it was a Deeee-saaas-sterrr. The recipe that I went along had a load of freshly ground black peppercorns. Well, I did as I was told to and put a bucket load of freshly ground black peppercorns. And it tasted so horrible of freshly ground black peppercorns. Ughhh!
My Dad was visiting and he kept quiet, possibly thinking that I will grow out of my new found love for peppercorns.
The Techie kept quiet, possibly because he wanted to pose as The Nice Guy who could take on any disaster that life throws at him in front of the FIL.
My Sister the Foosa lacked the finer qualities of the above mentioned two and asked, 'But what was wrong with your normal Egg Curry?'
For a long long time, I didn't even think of attempting another Chettinad Style Egg Gravy until I saw this recipe at Solai's True Chettinad Kitchen. For starters, it didn't have the 'notorious' peppercorns. And then, the recipe for Tomato Rasam that I tried a while ago from her place had come out well.
I did make some changes to the recipe. You can find the original recipe at Solai's place.
What You Will Need:
- Eggs, Hard Boiled and Sliced in Half - 4
- Grated Coconut - 1/3 to 1/2 cup
- Powdered Fennel Seeds - A scant tsp. (Or use a tsp. of whole Fennel Seeds.)
- Powdered Cumin - 1/4 to 1/2 tsp. (Or use A couple of pinches to 1/2 tsp. of whole Cumin Seeds. Adjust to taste. I like to stick to the lower ends as I don't like cumin to the prominent flavour.)
- Poppy Seeds - 1 tsp. (If you don't have it or don't like it, use 8 Cashew Nuts.)
- Shallots, Sliced or Onion, Finely chopped - A scant cup
- Tomatoes, chopped - A scant 1/2 cup
- Garlic, Finely chopped - 1/2 tbsp.
- Ginger, Grated - 1 tsp.
- Coriander Powder - 1 tbsp.
- Garam Masala Powder - 1 tsp.
- Kashmiri Red Chilli Powder - 1 tsp.
- Turmeric Powder - A pinch
- Sugar - A couple of pinches
- Water - About 3 cups
- Green Chilli, Slit - 1 (Discard Seeds if it is too hot.)
- Mustard Seeds - A scant tsp.
- Curry Leaves - A stalk
On To the Cauldron:
Grind the ingredients under 'To Grind' to a smooth paste with a bit of water. Keep aside.
Crush the ginger and garlic together well and set aside.
Heat up some oil in a pan and splutter mustard seeds. Add the green chilli as well as the curry leaves and after a few seconds, add the crushed ginger and garlic. Stir for a minute and add the onions/shallots along with some salt.
Sauté till the onions begin to turn a light brown and add the tomatoes. Stir around till the tomatoes break down and gets well mashed up.
Now add the powders. Take care not to burn the masala. Add a tiny but of water if needed and sauté the masala well.
Now add 2 cups of water into it, bring to a boil and cook the gravy on a medium fire till it gets reduced to half the quantity.
Add the ground coconut paste along with a cup of water (adjust based on the amount of gravy you need. This is one curry which tastes good even with a loose gravy. Besides, the gravy will thicken a bit because of the cashews/poppy seeds.) and stir well. Add the sugar and mix well. Check the seasoning and adjust if needed.
Boil the gravy for about five minutes and then add the sliced eggs. Simmer for five more minutes and then switch off.
We had it with Puttu. But then,
I am the weirdo who will serve anything with Puttu we are the weirdos who can eat anything with Puttu. You can have with Rice or Appams or Rotis like normal people.