Thursday, 14 August 2014

Spicy Egg Masala


Hello Guyzzz,

Today we will dive to down south and make some chettinad style egg masala with freshly ground spices. It is spicy as the name says but much needed for a cold and rainy day with hot rice and papad. :)




INGREDIENTS
English
Tamil
Telugu
Quantity
Eggs
Muttai
Guddu
3 Nos (hard boiled and shells removed)
Oil
Ennai
Nune
1 tblsp
Jeera
Seeragam
Jeera
1/2 tsp
Onion Medium
Vengayam
Ullipaya
1 No
Tomato Big
thakkali
tomata
1 Pureed
Garlic
poondu
velluli
4 to 5 crushed
Green Chilli
pachai milagai
pachi mirapakaya
2 slit
Ginger Garlic Paste
inji poondu vizhuthu
Allam Velluli Paste
1 tsp
Red Chilli Powder
Milagai Podi
Kaara Podi
1 tsp
Turmeric Powder
manjal thool
pasupu
a pinch
Coriander Powder
dhaniya podi
dhaniya podi
1 tsp
Pepper Powder
milagu thool
miriyalu podi
a pinch
Salt
uppu
uppu
as needed
Coriander Leaves
Kothamalli
Kothimeera
to garnish
Lemon Juice
Elumichai saaru
Nimmakaya rasam
quarter lemon
To dry roast and grind to a paste
Coriander Seeds
Dhaniya
Dhaniyalu
1tblsp
Pepper corns
Milagu
Miriyalu
1 tsp
Dry Red Chillis
Kaanja Milagai
Endu Mirapakayalu
2 Nos
Cinnamon
Patttai
Dalchini Chekka
1 piece
Cloves
Lavangam
Lavagam
4 Nos
Fennel Seeds
Sombu
Sompu
1 tsp
White Sesame Seeds
Ellu
Nuvvulu
1 tsp
Coconut shavings or
Dessicated Coconut
Thengai Thuruval
Thurumina Kobbari
2 Tblsp




The spices can be adjusted as per your taste buds. If you feel its more you can reduce their quantity.

STEPS
  • Heat a pan and dry roast all items (shown in above second pic) except coconut and sesame seeds. Lastly add these two and roast for few seconds. Do not brown the coconut. Once they are cool, add water and grind them to a fine paste.


  • In the same pan, add a tblsp of oil and add jeera. Then add the finely chopped garlic and saute for a minute. Add the chopped onions and chilli  and ginger garlic paste and saute till onions are transparent.


  • Then add, red chilli powder, turmeric powder, coriander powder and salt.  A pinch of garam masala if you feel u need it. Its purely optional.
  • Add little water if they are sticking to the bottom or getting burnt. Once the raw smell fades and oil starts leaving, add the tomato puree and mix well. Cook for a couple of minutes and then add the ground masala paste. Add some water. 


  • Keep the pan closed and let it cook for 5 - 7 minutes. Meanwhile heat a small pan/kadai. Add little oil, a pinch of red chilli powder, pepper powder and immediately add the eggs and turn off stove. Do not burn the powders. They tend to burn quickly. Mix well so that the egg is coated well. Make some slits in the egg before adding them.
  • Once the masala is cooked well and you get a nice aroma, and it should be thickened at this point. Add the fried eggs and close the lid. Turn off flame. 



Transfer to a serving bowl and Garnish with some coriander leaves and squeeze lemon if desired. Enjoy with hot rice or roti.

With love,




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