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Chettinad Egg Curry / Eggs Cooked in a Spicy Roasted Masala Gravy

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I love eggs in any form. They are one of the versatile ingredients to have around because you can whip up anything during any time of the day. I make curries with it often to go along with roti or appam or whatever..The curries made with eggs pair great with these. You can check out my curry making history here and all the egg recipes posted in yummy tummy here.

This recipe is quite different from the normal curry, because it has a very intense spicy flavour to it from the freshly ground masala. I served this spicy curry with roti and i had some leftover the next day which i served with aapam. I should admit that the curry tasted way better the next day when reheated, the flavours got meld together beautifully. I hope you will give this a try and let me know how it turned out for you.

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves – 4 

Ingredients:

Eggs – 4
Oil – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Turmeric powder / Manjal podi – 1 tsp
Onions – 2 large sliced thinly
Tomato Puree – 1/2 cup ( 2 medium size pureed)
Green chilli – 1 slit
Ginger Garlic Paste – 2 tblspn
Salt to taste

For Roasting and Grinding:
Oil – 1 tsp
Coriander Seeds / Malli – 2 tblspn
Whole Pepper – 1 tsp
Dry Red Chilli – 4
Cumin Seeds / Jeerakam – 1 tsp
Fennel Seeds / Sombu / Saunf – 1 tsp
Cinnamon / Pattai – 1 small stick


Method:

Start by hard boiling the eggs. Peel them and make lots of slashes in them. Set aside.

Now make the masala.Heat 1 tsp oil in a kadai. Add in the whole spices and roast them for 3 mins on low heat till they are toasted and roasted. Take them in a blender and add some water to it. Make into a smooth paste.

Now heat some more oil in a kadai. Add in mustard seeds, turmeric powder and curry leaves.

Now add in the onions and green chilli along with some salt. Saute this for 2 mins till they are translucent. Cover the pan with a lid and cook for 5 more mins, so the onions turns soft and cooked.

Now add in the masala paste along with ginger garlic paste and saute this till the oil separates on top.

Now add in the tomato puree and cook them for 5 more mins till they are cooked.

Now pour some water and add in the eggs. Cover the kadai and let them cook for 10 mins till the oil floats on top.

Serve with rice or anything you prefer.


Pictorial:

You will need, tomato puree, oil, onions,
green chillies,whole spices,ginger garlic paste,
mustard,turmeric, curryleaves

Start by boiling eggs
peel them, make deep slashes in them

All done
You will need, coriander seeds, pepper,
dry chilli, cumin seeds, fennel seeds, cinnamon,

Add them to a kadai with a tsp of oil

Roast them well

Add them to a blender

And make into a fine paste
Heat some more oil

Add in mustard, turmeric, curry leaves

add in onions and green chilli

saute them

Add some salt

Cover the pan

Now the onions is soft and translucent

Now add in the masala paste

and mix well

add in ginger garlic paste

Cook till oil separates from them
Add in tomato puree

And pour some water

Add in eggs

Mix well

Cover and simmer

Till oil floats on top

Serve

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Aarthi

About Aarthi

I am Aarthi, a happy homemaker, mom of two beautiful girls, married to my high school sweet heart. My goal is to teach people that cooking can be way more easier and joyful than they think. Yummy Tummy features recipes all over the world with step wise pictures which surely shows the ease of cooking.

Reader Interactions

Comments

  8. suthirecipe

    Delicious recipe.we bought panettone few weeks back.we ate little only. I do no what to do ? I searched in ur blog. I found french toast. We like the taste very much. Thanks for ur recipe. I want to try your pannacotta shall we use whipped cream instead of fresh cream?

    Reply

  12. morri

    I made it today! It was hard to tell if the onion had already turned translucent, because it was all yellow from the turmeric, heh. I don't often roast and grind my own masala (too lazy), but now I did, and the dish is absolutely worth all the effort. My husband not only polished his bowl clean – he offered to scrub my bowl too, because he thought the curry was so good. Thanks for posting!

    Reply

  13. Anonymous

    I am a bachelor living with elderly mother and brother. I cook when mother is not feeling well. I prepared this dish today and we had this with lemon rice. Tasted great. Thanks ma'am.

    Reply

  14. Geetha

    Wow!!!!! What a delicious dish. I prepared this for lunch with chapathi and believe me, my hubby who doesnt like to have rice at all had rice with this egg curry for dinner.
    Thanks for posting such a wonderful recipe 🙂

    Reply

  24. Anonymous

    It is a great dish. Tried it and it was relished by my family. I just added some chopped capsicum. Thanks Aarti for lovely recipes.

    Reply

  29. Gaurav

    Thanks for this great blog. Our family regularly cooks from your recipes.

    One suggestion. Try using steel pots/pans. The non-stick coating ultimately goes in your families stomach and over the long term is very harmful.

    Reply

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