Chettinad Egg Gravy

1. 1

   Prepare the Chettinad Masala

   • In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, star anise, cinnamon, cloves, green cardamom, and kalpasi (stone flower).
   • Dry roast for 2-3 minutes, stirring continuously, until the spices become fragrant. Be careful not to burn them.
   • Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden.
   • Remove the mixture from the heat and let it cool down completely. Once cool, transfer to a spice grinder or mixie and grind to a fine powder. Set aside.
2. 2

   Sauté the Aromatics

   • Heat 3 tbsp of gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • Add the sprig of curry leaves and sauté for 30 seconds until they turn crisp.
   • Add the finely chopped onions and sauté for 6-8 minutes, until they become translucent and light golden brown.
3. 3

   Build the Gravy Base

   • Add the ginger-garlic paste to the pan and cook for 1-2 minutes until the raw aroma disappears.
   • Pour in the tomato puree, mix well, and cook for 5-7 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides of the masala.
4. 4

   Simmer the Curry

   • Reduce the heat to low. Add the turmeric powder and the freshly ground Chettinad masala powder. Sauté for 1 minute until fragrant, ensuring the spices don't burn.
   • Gradually pour in 2 cups of water, stirring continuously to avoid lumps. Add salt and mix well.
   • Bring the gravy to a gentle boil. Then, cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to thicken.
   • If using, stir in the tamarind paste during the last 2 minutes of simmering.
5. 5

   Prepare and Add the Eggs

   • While the gravy is simmering, use a knife to make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the gravy's flavor.
   • In a separate small pan, heat 1 tbsp of gingelly oil. Add the Kashmiri red chili powder.
   • Gently place the slit eggs in the pan and sauté for 2-3 minutes, rolling them around until they are lightly golden and evenly coated with the spiced oil.
   • Carefully add these pan-fried eggs to the simmering gravy.
6. 6

   Finish and Garnish

   • Allow the eggs to simmer in the gravy for another 2-3 minutes, so they soak up the flavors.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 15 minutes before serving for the best taste. Serve hot with steamed rice, idiyappam, appam, or parotta.

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