Chettinad Muttai Kari

Cuisines

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Recipe

Ingredients

4	eggs
2 tablespoons	oil
1 teaspoon	fennel seeds
1 stick	cinnamon
2	cloves
2	cardamom pods
1 cup	onions, finely chopped
1 tablespoon	ginger-garlic paste
2 cups	tomatoes, finely chopped
1 teaspoon	turmeric powder
2 tablespoons	red chili powder
1 tablespoon	coriander powder
1 teaspoon	black pepper powder
1 teaspoon	cumin powder
1 cup	coconut milk
1 cup	water
2 tablespoons	coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Boil the eggs until hard-boiled, then peel and set aside.
2. 2 Heat oil in a pan and add fennel seeds, cinnamon, cloves, and cardamom pods. Sauté until aromatic.
3. 3 Add the chopped onions and sauté until golden brown.
4. 4 Stir in the ginger garlic paste and sauté until the raw smell disappears.
5. 5 Add the chopped tomatoes and cook until they become soft and oil separates.
6. 6 Mix in turmeric powder, red chili powder, coriander powder, black pepper powder, and cumin powder. Cook for a minute.
7. 7 Pour in the coconut milk and water, then bring to a boil.
8. 8 Add salt to taste and gently place the boiled eggs into the gravy.
9. 9 Simmer on low heat for about 10 minutes until the gravy thickens.
10. 10 Garnish with chopped coriander leaves before serving.