Chettinad Egg Curry aka aka Chettinad Muttai Masala
Chettinad Egg curry is a famous egg curry cooked with Chettinad masala and is from the Chettinad region of Tamil Nadu
- Author: Debjani Chatterjee Alam
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 5 People 1x
- Category: Egg
- Method: Cooking
- Cuisine: South Indian
- 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
Notes
- 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.
Nutrition
- 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