Chettinad Egg Curry…Step By Step recipe
The Chettinad region of Tamil Nadu is pretty dry hence its inhabitants use many spices and condiments for making day to day meals. As a result, the dishes of Chettinad cuisine turn out to be spicy, pungent. Also, because of the climate, sun-dried meat and vegetables are mostly used while making Chettinad food. Because of the cultural influence of Burma, Chettinad people learned to make puddings and improve certain dishes. Though non-vegetarian dishes of Chettinad cuisine are very popular but so are the vegetarian dishes such as Idiyappam, Paniyaram et al. Some of the most prominent spices which are used in this cuisine include fenugreek, cumin seeds, cloves, peppercorn, cinnamon, fennel seeds, chilies, tamarind, star aniseed and so on. Chicken Chettinad is one of the most popular dishes of the Chettinad cuisine, however, as I have tried and tasted its variations, I do make Chettinad Fish Fry as well as Chettinad Pepper Chicken Masala on several occasions, hence, this week I planned on making Chettinad Egg Curry.
- Salt to taste
- To roast and grind into a paste