Chettinad Egg Curry-Tomato Egg Masala-How to make Chettinad Egg Masala Gravy Recipe

Today I planned to cook spicy chettinad Egg Masala Curry with tomatoes for today's meal. It is an easy and quick recipe from the south indian cuisine which is a yummy sidedish for chapathi and rice. Chettinad is a region in Tamilnadu famous for its cuisine which uses a variety of chettinad spices in recipes.

Now let us get into the making of this yummy Chettinad Egg Tomato Gravy Recipe.


Ingredients:
1. Eggs - 3
2. Onion - 1 Big
3. Tomatoes - 250 gms
4. Coriander leaves - 1 tbsp
5. Curry leaves - few
6. Bay Leaf - 1
7. Mustard Seeds - 1/4 tsp
8. Turmeric Powder - 1/4 tsp
9. Red Chilli Powder - 1 tsp
10. Garam Masala Powder - 1 tsp
11. Salt - To taste
12. Oil - 3 tbsps

To roast and grind:
1. Coconut - 2 tbsp
2. Coriander seeds - 1 tbsp
3. Red Chilli - 2
4. Garlic - 5 cloves
5. Pepper corns - 5
6. Fennel seeds - 1/4 tsp
7. Cumin seeds - 1/4 tsp
8. Cinnamon - 1/4 inch piece
9. Cloves - 3

Procedure:
1. Put eggs for boiling
2. Meanwhile dry roast the ingredients under "To Roast and Grind", till they turn slightly brown and a nice aroma starts coming. 

 

3. Cool the ingredients and grind to a coarse powder
4. Once the eggs are boiled, peel the shells and slit the eggs on all sides
5. Now heat oil in a kadai, add bay leaf, mustard seeds, curry leaves, onion pieces

6. Once onions get fried add ground powder and fry for a minute

7. Now add tomato pieces, salt, turmeric powder, red chilli powder, garam masala powder and cover with a lid

8. When tomatoes turn mushy add eggs and cook for a while

9. Switch off the flame and dish out curry into a bowl and garnish with coriander leaves
10. Yummy and spicy Chettinad Egg Tomato Curry is ready to serve

Gangavalli kura pappu-Purslane leaves dal-Watercress leaves dal

Gangavalli kura pappu is one of the very tasty leafy vegetables recipes, also called as purslane leaves or watercress leaves in English. It is also called as  Kulfay ki bhaji in hindi. The leaf will be tangy in flavour. It's my favourite dal recipe and makes a perfect combination with Steamed Rice and bajjis.

Purslane health benefits or watercress nutrition values - They are rich source of Omega-3 fatty acids, Vitamin C, B-complex vitamins like Riboflavin, carotenoids etc. Also rich in Iron, Magnesium, Manganese and Calcium.


Raw Mango or tamarind can also be added along with watercress plant leaves to enhance the tangy flavour of the dhal recipe. Now let us get into its making.

Ingredients:

1. Toor Dal - 1 cup
2. Gangavayili kura Bunches - 2 medium sized
3. Tomatoes - 2 small
4. Green Chillies -2
5. Onion - 1 
6. Curry Leaves - few
7. Coriander Leaves - few
8. Tamarind / Raw Mango - lemon sized / 1 small deseed and cut into pieces
9. Turmeric Powder - 1/4 tsp
10. Red Chilli Powder - 1 n 1/2 tsp
11. Salt - To taste
12. Coriander Powder - 1/2 tsp
13. Oil - 4 tsps
14. Mustard seeds - 1/2 tsp
15. Cumin seeds - 1/4 tsp

Procedure:

1. Pluck only the leaves from the gangavayala kura bunches and discard the stems
2. Wash the plucked leaves and chop them roughly
3. Wash toor dal, now put these chopped leaves on top of dal and pressure cook dal using 2 cups of water 

4. Soak tamarind and extract thick juice and keep aside (if using raw mango then, pressure cook mango pieces also along with dal and leaves)
5. Once dal is cooked properly, heat oil in a kadai, add mustard and cumin seeds
6. Once they splutter, add chopped onion, green chillies, curry leaves, turmeric powder and pressure cooked dal and leaves (add pressure cooked raw mango if using)
7. Allow the dal to cook, meanwhile add tamarind extract, salt, red chilli powder and coriander powder also
8. Cook for some time till dal gets a nice creamy consistency
9. Gangavalli pappu is ready, serve it with steamed rice and bajjis

Ulundu Bonda Recipe-How to make Goli Baje Recipe-Mysore Bajji

Ulundu Bonda or Goli Baje or Mysore Bajji is a south indian snack originated in Mysore of Karnataka. Mysore Bondas are fried dumplings made with maida flour, yogurt and some spices. These are crispy from outside and fluffy from inside, suits better as tea time snack.

 

I like Mysore Bondas very much so I prefer them for both breakfast and tea time snack also. Now let us get on how to make Goli Baje Recipe .   

Ulundu Bonda Recipe - Ingredients:

1. Maida (All Purpose Flour) - 2 cups
2. Yogurt - 1 cup
3. Water - As needed
4. Cooking Soda - 2 to 3 pinches
5. Salt - As per taste
6. Green Chillies - 2 (finely chopped)
7. Ginger - 1/4 tsp (finely grated)
8. Curry Leaves - few (finely chopped)
9. Cumin Seeds - 1 tsp
10. Oil - For deep frying

Procedure - How to make Goli Baje or Ulundu Bonda Recipe

1. Take maida in a bowl, add salt, cooking soda, yogurt and water if needed and mix well to a thick consistency without any lumps
2. Cover the batter and allow it to rest for about 15 to 20 minutes
3. After 20 minutes you will see the batter raised and it becomes fluffy
4. Now add cumin seeds, chopped curry leaves, green chillies and grated ginger to the batter and mix well
5. Heat oil for deep frying in a kadai
6. When oil is medium hot, drop the batter as small dumplings into the oil
7. Dumplings start fluffing up and increase in size. From white colour they slowly start turning to golden colour
8. This takes a little longer time, when bondas are fried as required take them out, drain on a tissue paper and serve with coconut or peanut chutney.
9. Bondas taste awesome when they are hot, so eat them when they are hot and crispy

Tips:

1. Mysore Bondas should always be fried in medium to hot oil. This helps the bondas to become crispy from outside and they should also be fluffy from inside.

Tags: Breakfast Recipes, Evening Snack Recipes, Tea time snacks, Appetizers, Maida bonda, South indian breakfast recipe, Mysore Bonda karnataka style