Chettinad Egg curry is a famous egg curry cooked with Chettinad masala and is from the Chettinad region of Tamil Nadu
- 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
- 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 the spices.
- Once the spices are fried add dried coconut and fry till it turns brown in color.
- It will take 2 more minutes on low flame.
- Switch the flame off and add half a cup of water to the roasted spices.
- Let it completely cool.
- 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
- Hard-boil the eggs along with half tsp 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 the 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.
- In 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 the salt and add sugar.
- Sugar is completely optional however it balances the flavors.
- Add two cups of water and bring the mixture to a 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.
- 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
Keywords: Chettinad Egg Curry Recipe, Egg Curry Recipe, Debjanir Rannaghar, Chettinad Muttai Masala recipe