Asaivam (Non-Veg)
Non-Veg
Asaivam (Non-Veg)
Non-VegAsaivam (Non-Veg)Dinner
Kongu Style Egg 65
கொங்கு முறை முட்டை 65
By Ganesan Kannan
55 mins Serves 3 Hard Chettinad
4.8Editor's Rating
Authentic Tamil Nadu style kongu style egg 65 cooked in gingelly oil with freshly ground Chettinad masala — fiery, aromatic and deeply traditional.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Dry roast fennel, coriander seeds, dried red chillies, star anise and stone flower, then grind fresh with coconut.
- 2
Heat gingelly oil, fry curry leaves and onions until deep golden.
- 3
Add ginger garlic paste, tomatoes, turmeric and salt; cook to a soft masala.
- 4
Add kongu style egg 65 and sear on high flame for 5 minutes so the masala coats every piece.
- 5
Add the ground masala with a little hot water, cover and cook until tender and the oil separates. Garnish with coriander.
சமையல் குறிப்பு
மசாலாவை சமைக்கும் அன்றே அரைக்கவும்; கடை பொடி செட்டிநாடு சுவையை தராது.
Grind the masala fresh on the day you cook — bottled powder never gives Chettinad flavour.
Nutrition (per serving)
- Calories: 308 kcal
- Protein: 22 g
- Carbs: 34 g
- Fat: 11 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating
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