Chettinad Egg Pepper Fry Recipe, Boiled Egg Pepper Fry Dry Recipe

Recipe for Boiled Egg Pepper Fry – Dry Pepper Fry recipe with homemade masala. Chettinad Dry Egg Pepper fry made with boiled eggs roasted in homemade masala.

Here is another easy side dish that can be put together in minutes. It goes perfectly well for sunday lunch or as a side dish for parties. Here is how to do Boiled Egg Pepper Fry. Here is the recipe for making perfect boiled eggs.

Masala Paste We will make a masala paste for the Boiled Egg Pepper Fry.

Grind all the ingredients for the masala paste with a couple of tablespoon of water. Grind to a smooth paste. Set aside.

Roast the Eggs Heat oil in a pan and add in the masala paste and the salt.

Cut the boiled eggs into two and add it to the pan. Add in curry leaves. Keep the flame on low and slowly roast the eggs along with the masala.

Turn the eggs once in a while so the eggs are evenly roasted all over. I use a couple of forks to turn the eggs as they are fragile and may break easily. I avoid using a spatula to turn the eggs.

The eggs are ready when the masala is dry and the eggs are coated brown and roasted. It would take about 12-15 minutes for the eggs to be completely roasted and the masalas to be dry.

Boiled Egg Pepper Fry – Dry Pepper Fry recipe is ready.

Serve hot!

• 5 hard boiled eggs
• 4 teaspoon peanut oil
• 2 sprigs curry leaves
• 1/3 teaspoon salt

For the masala

• 5 cloves garlic
• 1/2 inch piece ginger
• 1 medium size onion
• 2 teaspoon black pepper
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds

1. Grind all the ingredients for the masala paste with a couple of tablespoon of water. Grind to a smooth paste. Set aside.
2. Heat oil in a pan and add in the masala paste and the salt.
3. Cut the boiled eggs into two and add it to the pan. Add in curry leaves. Keep the flame on low and slowly roast the eggs along with the masala. Turn the eggs once in a while so the eggs are evenly roasted all over. The eggs are ready when the masala is dry and the eggs are brown and roasted. (About 15 minutes).
4. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu

• 5 hard boiled eggs
• 4 teaspoon peanut oil
• 2 sprigs curry leaves
• 1/3 teaspoon salt

For the masala

• 5 cloves garlic
• 1/2 inch piece ginger
• 1 medium size onion
• 2 teaspoon black pepper
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds

1. Grind all the ingredients for the masala paste with a couple of tablespoon of water. Grind to a smooth paste. Set aside.
2. Heat oil in a pan and add in the masala paste and the salt.
3. Cut the boiled eggs into two and add it to the pan. Add in curry leaves. Keep the flame on low and slowly roast the eggs along with the masala. Turn the eggs once in a while so the eggs are evenly roasted all over. The eggs are ready when the masala is dry and the eggs are brown and roasted. (About 15 minutes).
4. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/chettinad-egg-pepper-fry-recipe-boiled-egg-pepper-fry-dry-recipe/

If you are from Coimbatore and around, arisi paruppu sadam would be a home favorite. Arisi Paruppu Sadam is a one pot dish made with rice and lentils and flavored with spices and masala. I have already shared the regular recipe here . Pavithara Rathinavel, one of our readers mailed me saying that the arisi paruppu sadam made in pollachi and nearby areas is a little different from the regular recipe and that I should give it a try. This is her mothers recipe. The dish turned out to be awesome and I have already made it almost every week last month. Here is how to do arisi paruppu sadam, Pollachi style.

Prep Work Wash and soak the rice and dal in water before starting to cook. Let it soak for atleast 20-30 minutes.

Ground Masala We will need to make a masala paste. Get all the ingredients ready.

Grind all the ingredients with 1/4 cup of water to a very fine smooth paste. Set aside.

Putting it together Heat oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped onions. Saute till the onions are soft and starting to brown.

Add in the ground masala paste, salt and turmeric to the pan. Saute for a couple of minutes.

We are using one cup of rice and quarter cup of dal today. For this quantity, we will be using 2 cups of water. Add in the water and bring it to a boil. Strain the rice and dal and add it to the pan. Check for seasoning. Adjust for salt if need be at this stage. Let the mixture come to a boil. Mix well once and cover the pan.

Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!

Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!

For the Masala

• 2 red chillies
• 4 garlic cloves
• 1/2 teaspoon black pepper corns
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 sprig curry leaves
• 1 inch cinnamon stick

Other Ingredients

• 1 cup parboiled rice (puzhungal arisi)
• 1/4 cup toor dal
• 2 cups water
• 3 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 2 onions, finely chopped

1. Wash and soak the rice and dal in water before starting to cook. Let it soak for atleast 20-30 minutes.
2. Grind all the ingredients listed under masala paste with 1/4 cup of water to a very fine smooth paste. Set aside.
3. Heat oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped onions. Saute till the onions are soft and starting to brown.
4. Add in the ground masala paste, salt and turmeric to the pan. Saute for a couple of minutes.
5. Add in the water and bring it to a boil. Strain the rice and dal and add it to the pan.
6. Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally.
7. Serve hot with ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Main Dish
• Cuisine: Tamilnadu