Kongu Style Egg Masala

Name: Kongu Style Egg Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: Tamil Nadu, South Indian
Ingredients: 500 g kongu style egg masala, cleaned and cut; 2 onions, finely sliced; 2 tomatoes, chopped; 2 tbsp ginger garlic paste; 2 tbsp freshly ground Chettinad masala; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 sprig curry leaves; 3 tbsp gingelly oil; 1/4 cup grated coconut; Salt and coriander leaves

கொங்கு முறை முட்டை மசாலா

By Ganesan Kannan

70 mins Serves 5 Medium Madurai

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4.8Editor's Rating

Authentic Tamil Nadu style kongu style egg masala cooked in gingelly oil with freshly ground Chettinad masala — fiery, aromatic and deeply traditional.

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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 masala 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: 412 kcal
Protein: 8 g
Carbs: 42 g
Fat: 19 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

கோழி கிரேவி

65 mins• 3 4.2Hard Pin

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