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Chettinad Egg Curry Recipe

Chettinad Egg Curry Recipe with step by step pictures. Spicy egg curry made with freshly toasted spices.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • Eggs - 4
  • Oil - 2 tblspn
  • Mustard Seeds / Kaduku - 1 tsp
  • Turmeric powder / Manjal podi - 1 tsp
  • Onions - 2 large sliced thinly
  • Tomato Puree - ½ 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

Instructions

  • 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.
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