Chettinad Egg Curry | Muttai Kulambu | Chettinad Egg Kulambu Recipe | Egg Curry

Chettinad cuisine hails from the Chettinadu region in Tamil Nadu, famous for its fiery and intricate flavors. Chettinad Egg Curry boasts a distinctive, zesty taste that sets it apart. To make it, the spices get dry-roasted, then ground into a curry powder, which gets mixed with Shallots and Tomato. This curry originates from Chettinad Chicken Curry.

FAQs
Q. What is Chettinad Powder?
A: Chettinad Powder is a blend of spices made by roasting and grinding black peppercorns, star anise, cinnamon, fennel seeds, cumin seeds, cloves, cardamom pods, and dried red chilies.

Q. Can the Chettinad Powder be made ahead of time?
A: Yes, the Chettinad Powder can be made ahead of time and stored in an airtight container for later use.

Q. Can the boiled eggs be replaced with another protein?
A: Yes, boiled eggs can be replaced with chicken or any other protein of choice.

Q. Can the recipe be made vegetarian?
A: Yes, the recipe can be made vegetarian by replacing eggs with vegetables such as potatoes.

Q. How long does it take to cook the Chettinad egg curry?
A: The Chettinad egg curry takes approximately 25 minutes to cook.

Q. Can the recipe be made spicier or milder?
A: The spiciness level of the recipe can be adjusted by adding more or less red chili powder.

Q. What can be served with the Chettinad egg curry?
A: The Chettinad egg curry can be served with rice or bread.
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Written Recipe: https://satyamskitchen.com/recipe/chettinad-egg-curry
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