Traditional Chettinad cuisine is known for using many varieties of spices such as star anise, whole red chillies, fennel seed, cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek. A common ingredient is the moss, kalpasi (black stone flower) which has a unique intensly aromatic flavour. It can be difficult to find but can be bought on-line. If you can’t get it, leave it out. Rick Stein, suggests using cinnamon as a substitute but personally, I don’t think its similar enough. The dish will still taste great without it. The other dominant flavour here is black peppercorns which add a different layer of heat alongside the chillies.
Ingredients (serves 2)
½ tbsp vegetable oil
½ a medium onion,chopped
9 curry leaves
1 tsp kalpasi
2 tsp grated garlic
2 tsp grated ginger
3 whole green finger chillies
½ tsp garam masala
1 tbsp tomato paste
150ml of water
½ tbsp Chettinad spice mix (see below)
½ tsp garam masala
3 hard-boiled eggs, peeled and halved
For the Chettinad spice mix (makes more than you need but keeps well in a spice jar)
1 tbsp black peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
5 cloves
5 dried Kashmiri chillies
Method
If you don’t already have it stored, begin by making the Chettinad spice mix
Ingredients (serves 2)
½ tbsp vegetable oil
½ a medium onion,chopped
9 curry leaves
1 tsp kalpasi
2 tsp grated garlic
2 tsp grated ginger
3 whole green finger chillies
½ tsp garam masala
1 tbsp tomato paste
150ml of water
½ tbsp Chettinad spice mix (see below)
½ tsp garam masala
3 hard-boiled eggs, peeled and halved
For the Chettinad spice mix (makes more than you need but keeps well in a spice jar)
1 tbsp black peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
5 cloves
5 dried Kashmiri chillies
Method
If you don’t already have it stored, begin by making the Chettinad spice mix
- Place all the spices for Chettinad mix in a dry hot frying pan and cook for a few minutes.
- Using a spice grinder, grind the spices to a powder. Set aside. You will only need ½ tbsp of the Chettinad spice mix for this recipe.
- Heat the oil in a pan large enough to hold the eggs and sauce. Add the chopped onion and cook gently for a few minutes to soften.
- Turn up the heat to high and add the curry leaves, kalpasi, and green chillies. Fry for a few minutes whilst stirring.
- Lower the heat and add the garlic and ginger. Cook gently for a few minutes, adding a little water if the pan becomes dry.
- Add the water and tomato paste to the pan. Stir well and simmer for 15 minutes.
- Add the Chettinad spice mix (½ tbsp) and the garam masala. Stir through.
- Carefully lay the egg halves in the sauce and heat through. Serve with rice or flatbread.