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Chettinad Egg Drop Curry | Ventuno Home Cooking

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Chettinad Egg Drop Curry Ingredients Egg - 6 nos Gingelly oil/Sesame oil - 2 Tbsp Bay leaf Cardamom Clove Cinnamon Onion - 2 nos finely chopped Green chili - 2 nos Few Curry leaves Tomato - 2 nos chopped Turmeric powder - 1/2 tsp Chili powder - 1 tsp Coriander powder - 2 tsp Salt to taste Water For Masala Paste Oil - 1 tsp Fennel seeds - 1 tsp Poppy seeds/Khus khus - 1/2 tsp Roasted Chana Dal - 1 Tbsp Red chili - 8 nos Grated Coconut - 1/2 cup Piece of Ginger Garlic - 4 to 5 cloves Method: For Dry roast: 1. Heat pan, add oil, fennel seeds, poppy seeds (Khus Khus), roasted chana dal, red chili, grated coconut, ginger, garlic and roast it for few minutes. Add little water and grind the mixture in to a fine paste, after it comes to a room temperature. 2. Heat a pan, add gingely oil, bay leaf, cardamom, cloves, cinnamon, onion, green chili and saute it well. 3. Once the onion turns brown add tomato, curry leaves, turmeric powder, chili powder, coriander powder and salt. Saute till tomato mashed up. 4. Add the ground masala paste. 5. Add water to the masala and close the lid. Let it simmer till the raw smell goes off. 6. Crack the egg and drop in to the curry. Close the lid and let it cook for 15 minutes on medium low flame. 7. Garnish it with chopped coriander leaves. Delicious egg drop curry is ready to serve! WEBSITE: FACEBOOK - INSTAGRAM - TWITTER - A Ventuno Production :

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