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%Chettinad Egg Curry recipe debjanir rannaghar

Chettinad Egg Curry aka aka Chettinad Muttai Masala

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Chettinad Egg curry is a famous egg curry cooked with Chettinad masala and is from the Chettinad region of Tamil Nadu


Units Scale
  • 10 Eggs
  • 3 Onion
  • 1 Tomato (big)
  • 4 Tbsp. Mustard oil
  • 10 Curry leaves
  • 1 Tbsp. Ginger paste
  • 1.5 Tbsp. Garlic paste
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Red Chilli Powder
  • 1 Tsp. Sugar (Optional)
  • 1 Tsp. Salt or to taste

To make Chettinad masala:

  • 2 Tsp. Coriander seed
  • 1 Tsp. Cumin seed
  • 3 Dry red chili
  • 1 Tbsp. Poppyseed
  • 1 Star anise
  • 4 Clove
  • 3 Green cardamom
  • 1 Tsp. Fennel seed
  • 2/3 cup Dried coconut


%Chettinad Masala Making

  1. Dry roast all the spices only except the coconut for around 7 to 8 minutes on low flame.
  2. You should roast the spices until the poppyseed changes its color.
  3. Vigorously stir to avoid burning the spices.
  4. Once the spices are fried add dried coconut and fry till it turns brown in color.
  5. It will take 2 more minutes on low flame.
  6. Switch the flame off and add half a cup of water to the roasted spices.
  7. Let it completely cool.
  8. Once the spices are at room temperature make a coarse paste of the spices using a mixer grinder or a manual grinder.

Chettinad Muttai Masala further process
%Chettinad Egg Curry making

  1. Hard-boil the eggs along with half tsp of salt for 8 to 10 minutes.
  2. Once done let it cool and remove the eggshell.
  3. Pierce the eggs with a fork. This will help the egg to soak spices.
  4. Now heat the oil in a pan.
  5. Sprinkle turmeric powder as well as red chili powder.
  6. Add boiled eggs and fry those on low flame.
  7. Once fried remove the egg from the pan.
  8. In one go you can fry 2-3 eggs based on the diameter of the pan.
  9. In the meantime finely chop the onion and roughly chop the tomato.
  10. Add chopped onions to the remaining oil in the pan
  11. Fry the onions till those turn light brown in color.
  12. Now add chopped tomatoes followed by ginger paste and also garlic paste to the pan.
  13. Add some salt to it.
  14. Cook on low flame till the mixture is properly cooked and there is no raw aroma.
  15. After 7 to 8 minutes of slow cooking, the mixture should release oil from the edges.
  16. Now add chopped curry leaves and cook for a minute.
  17. Now adjust the salt and add sugar.
  18. Sugar is completely optional however it balances the flavors.
  19. Add two cups of water and bring the mixture to a boil.
  20. Once the mixture starts boiling add fried eggs.
  21. Cook on low flame for around ten minutes or until the gravy thickens and oil leaves the edges of the gravy.
  22. The gravy should look dark brownish in color.
  23. Once done switch the flame off.
  24. Adjust the consistency of the gravy based on your preference.
  25. We prefer our Chettinad egg curry a bit on the thicker side.
  26. 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.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Egg
  • Method: Cooking
  • 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
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