All through the lockdown period eggs were easily available in Kolkata. Needless to say, I have used eggs very often in the kitchen. The eggs are very easy to use while making a curry for lunch or dinner and also a very good breakfast option in different forms. I have used eggs while making dessert as well. I have baked a lot of goodies and cooked several side dishes and also the main course with egg. Today I am going to share the recipe of the famous Chettinad egg curry which I cook at Debjanir Rannagar quite often.
Chettinad is part of the Sivaganga district of Tamilnadu State of India. Among other things, Chettinad is famous for its Chettinad Masala and also Chettinad masala based curries such as Chettinad chicken curry and also Chettinad Muttai Mashala or Chettinad Egg Curry.
The aromatic egg curry they make in the Chettinad region is a must-try for sure. Chettinad Egg curry is a spicy curry cooked with coconut and a blend of the spices. It goes well with both rice and roti.
Chettinad Egg Curry and Chettinad Masala!
Along with the recipe of Chettinadu curry I want to talk about Chettinad masala itself. Chettinad masala is a Spice blend prepared with a few selected spices. The spices are first roasted and then a coarse powder is being made. This blend is known as Chettinad masala. The spice mix then blends together with dried coconut and this entire mixture is then used in making curry. There will be soon a post on the Chettinad masala itself but in this post, I will be mainly sharing the recipe of Chettinad egg curry.
The cuisine of Tamilnadu is known for its spicy nature and aromatic flavors. Needless to say, Chettinad curry is no exception. The flavors of the spices make the Chettinad curry exceptionally good.
Egg and Egg that all through the lockdown period!
I think I have tried more than 20 types of egg curries during this lockdown period. Bengali Dimer dalna, dim kosha, Demer Jhol, North Indian egg curry, dim bhapa, Kerala Mutta roast, Baida curry, egg kurma, Chettinad muttai masala, Egg Masala, Punjabi aanda curry, and also keema aanda to name a few! All the curries are different in flavor, texture, and taste. Most importantly all are great to eat and easy to cook. I am sharing the egg recipe links below for your reference.
Chettinad Egg curry and my clarification!
In this recipe, I will not share the process of making Chettinad masala differently as that will be part of a separate blogpost under the spice section. Instead, here I will be the making of the masala in one go and how to use that in making Chettinad muttai curry or Chettinad egg curry. I have followed the typical traditional process of making Chettinad egg curry as I have all the spices available at home. However here I must mention that I have used dried coconut instead of fresh coconut and hence, the process is modified accordingly. I will also mention how fresh coconut to be used if you are available with that. Try to use whole spices while making Chettinad curry paste instead of mixing up the ground spices. The Roasting of the whole spices followed by making the Chettinad curry paste makes the curry ultimate.
Here's how I cook Chettinad Egg Curry at Debjanir Rannaghar!Print
Chettinad Egg curry is a famous egg curry cooked with chettinad masala and is from the chettinad region of Tamil Nadu
- Egg 10
- Onion 3
- Tomato 1 (big)
- Mustard oil 4 tablespoon.
- Curry leaves 10
- Ginger paste 1 tablespoon.
- Garlic paste 1.5 tablespoon.
- Turmeric Powder: 1 teaspoon
- Red Chilli Powder: 1 teaspoon
- Sugar: 1 teaspoon (Optional)
- Salt: to taste
To make Chettinad masala:
- Coriander seed 2 teaspoon.
- Cumin seed 1 teaspoon.
- Dry red chili 3
- Poppyseed 1 tablespoon.
- Star anise 1
- Clove 4
- Green cardamom 3
- Fennel seed 1 teaspoon.
- Dried coconut ⅔ cup
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- Dry roast all the spices only except the coconut for around 7 to 8 minutes on low flame.
- You should roast the spices until the poppyseed changes its color.
- Vigorously stir to avoid burning of the spices.
- Once the spices are fried add dried coconut and fry till it turns brown in color.
- It will take 2 more minutes in low flame.
- Switch the flame off and add half a cup of water onto the roasted spices.
- Let it completely cool.
- Once the spices are in room temperature make a coarse paste of the spices using a mixer grinder or a manual grinder.
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- Hard boil the eggs along with half teaspoon of salt for 8 to 10 minutes.
- Once done let it cool and remove the eggshell.
- Pierce the eggs with a fork. This will help the egg to soak spices.
- Now heat oil in a pan.
- Sprinkle turmeric powder as well as red chili powder.
- Add boiled eggs and fry those on low flame.
- Once fried remove the egg from the pan.
- At one go you can fry 2-3 eggs based on the diameter of the pan.
- In the meantime finely chop the onion and roughly chop the tomato.
- Add chopped onions to the remaining oil in the pan
- Fry the onions till those turn light brown in color.
- Now add chopped tomatoes followed by ginger paste and also garlic paste to the pan.
- Add some salt to it.
- Cook on low flame till the mixture is properly cooked and there is no raw aroma.
- After 7 to 8 minutes of slow cooking, the mixture should release oil from the edges.
- Now add chopped curry leaves and cook for a minute.
- Now adjust salt and add sugar.
- Sugar is completely optional however it balances the flavors.
- Add two cups of water and bring the mixture to boil.
- Once the mixture starts boiling add fried eggs.
- Cook on low flame for around ten minutes or until the gravy thickens and oil leaves the edges of the gravy.
- The gravy should look dark brownish in color.
- Once done switch the flame off.
- Adjust the consistency of the gravy based on your preference.
- We prefer our Chettinad egg curry a bit on the thicker side.
- Serve it hot with appam or roti or parotta or paratha or your choice of rice.
You may increase or decrease the number of Red Chillies based on your preference.
You can completely skip sugar while making the Chettinad curry.
In case you are using fresh coconut, you do not need to add water as fresh coconut is already having sufficient moisture within it.
- Category: Egg
- Cuisine: South Indian
- Serving Size: 150g
- Calories: 313
- Sugar: 4.5g
- Sodium: 604mg
- Fat: 25.3g
- Saturated Fat: 7.4g
- Carbohydrates: 10.4g
- Fiber: 3.4g
- Protein: 12.8g
- Cholesterol: 327mg
Egg Recipes from Debjanir Rannaghar!
- Dimer Dalna (Also known as Bengali Egg Curry with Potato)
- Dim Pauruti (Also known as Bengali Dim Toast)
- Dimer Halwa (also known as Egg Halwa or Ande Ka Halwa)
- Hansher Dimer Dalna (also known as duck egg curry)
- Egg Curry (Also known as Aanda Curry)
Have you tried the Chettinad Egg Curry recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Chettinad Muttai Mashala Pin for your Pinterest Board!