Egg Pepper Fry is a widely consumed snack/starter recipe. It is easy to cook and provides authentic Chettinad flavour to the dish. Hard boiled Egg wedges roasted with onions ,curry leaves ,spices and off course loads of freshly ground peppers. Egg pepper fry goes very well with rice and even with parathas.
Indian Egg Pepper Fry (Chettinad Style) | (अंडा काली मिर्च – Anda Kaali Mirch) | (முட்டை மிளகு வறுவல் – Muttai Milagu Varuval)
Course: AppetizersCuisine: Indian, South Indian, TamilDifficulty: Medium4
servings15
minutes30
minutes241
kcal45
minutesEgg Pepper Fry is a widely consumed snack/starter recipe. It is easy to cook and provides authentic Chettinad flavour to the dish. Hard boiled Egg wedges roasted with onions ,curry leaves ,spices and off course loads of freshly ground peppers. Egg pepper fry goes very well with rice and even with parathas.
Ingredients
- To Grind
Shallots – 10 nos
Garlic – 4 cloves
Ginger – 1 inch
Red Chilli – 2 nos
Black Peppercorns – 1 tbsp
Coriander seeds – 1 tbsp
Fennel seeds – ½ tsp
Cumin Seeds – 1 tsp
Salt – ¾ tsp
Water – 3 tbsp
- Other Ingredients
Eggs – 6 nos
Groundnut (Peanut) Oil – 1 tbsp
Curry Leaves – 10 nos
Coriander Leaves – 1 tbsp
Directions
- To cook the eggs, cover the eggs with cold water in a saucepan and bring it to a boil. Cover and continue to cook for 9 minutes. Take the eggs out, wash in cold water and peel the skin. Cut the eggs into two and keep aside.
- In a mixer grinder grind all the ingredients mentioned under grind into a smooth paste.
- In another non-stick pan, heat groundnut oil and add the ground paste.
- Continue to cook this for 3-5 minutes until the oil separates. Add curry leaves at this point.
- Add the cut pieces of egg into this and continue roasting the eggs for 5 minutes. The masala should coat the egg.
- Add coriander leaves and remove from the heat.
- Serve it as an appetizer or as a side dish with rice.
