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Chettinad Egg Curry

Written By Angela Steffi on Friday, July 15, 2016 | 5:39:00 PM

Chettinad Egg curry is a side-dish that goes well with rice, chappatis / rotis. First boil eggs ( 18 mins in water ). And then the eggs are going to be cut in halves and added to the spicy masala curry.




Serving Size: 4

Cooking Time : 15 mins             


Difficulty: Spice Level:

                                                      INGREDIENTS                                                                             
For Chettinad Masala For Gravy For Roasting Eggs
2" Cinnamon sticks
4  Cardamom
4  Cloves
1  Star anise
1 Tbsp Peppercorns-1 tbsp
2 Tsp Coriander Seeds
3  Dry Red chilli
2 Tsp  Fennel seeds
2 Tsp  Cumin Seeds
2 tbsp Oil
1/4 tsp Mustard seeds
2 Bayleaves
200g shallots
1 tbsp Ginger garlic paste

3 Green Chillies
2 Tomatoes
1/2 tsp Turmeric powder
1 tbsp Chilli Powder
2 tbsp Chettinad masala powder
Curry leaves
Eggs-4 halved
Oil-1 tsp
Turmeric powder-1/4 tsp
Salt-1/2 tsp


Cooking Method



Step 1) First to season the eggs, in a very low heat add 1 tsp oil then add turmeric powder and salt
and roast the halved eggs for 2 minutes on both the sides (if you cook it for a long time then the eggs will become very hard)




Step 2) To make Chettinad masala, dry roast cinnamon sticks , cardamom, cloves, star anise, pepper corns, coriander seeds,r ed chili, fennel seeds and cumin seeds for 2 minutes and grind it to a fine powder.This is sufficient for 8 eggs(we get 3 tbsp) (you can store it in air tight container) 



Step 3) To prepare gravy heat oil and temper it with mustard seeds and bayleaves and then add 1 cup of sliced shallots (shallots adds a very unique taste to any chettinad dish) add required salt and saute for few minutes



Step 4) Add Ginger garlic paste and saute until the raw smell is gone and then add Green Chilies and the spices turmeric powder,chilly powder and 2 tbsp of chettinad masala(since i have used 4 eggs i have used 2 tbsp of chettinad masala ) and saute them



Step 5) After sauteing for a minute add 2 chopped tomatoes and cook until everything is soft and smooth.Once you get a smooth paste add enough water and bring it to a boil



Step 6) Finally add the roasted eggs and slowly mix them and dont need to cook it longer,just 2-3 minutes is enough(otherwise the egg will become hard).Finally add Curry leaves for Garnishing



 Happy Lunch or Dinner with this traditional Chettinad egg curry !!!! Happy Cooking :)


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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

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