Chettinad Egg Curry Recipe
Chettinad egg curry is a spicy and flavourful curry from the Chettinad regions of Tamilnadu. Just like the famous chicken, Chettinad mutton, this egg curry is packed with the rich aromatic Chettinad masala. This is made like a thick semi gravy style where the masala is coated well with eggs and it pairs almost with anything like steamed rice, ghee rice, roti, parotta, chapathi, or even with dosai.
Equipment
Cooking pot
Blender
Ingredients
- 4 large Eggs Hard boiled
For Tempering
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
- ½ teaspoon Turmeric powder
For Curry Base
- 2 large Onions peeled & sliced thinly
- 2 tablespoon Ginger Garlic Paste
- ½ cup Tomato Puree 2 medium size pureed
- 2 no Green chilli slit
- 1 teaspoon Salt to taste
For Roasting and Grinding
- 1 teaspoon Coconut Oil
- 2 tablespoon Coriander Seeds
- 1 teaspoon Black Peppercorns
- 4 no Dry Red Chillies
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 piece Cinnamon
Instructions
- Start by hard boiling the eggs. Peel them and make lots of slashes in them. Set aside.
- Now make the masala. Heat 1 teaspoon 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 oil in a kadai. Add in mustard seeds, turmeric powder, curry leaves and let them sizzle.
- Now add in the onions and green chilli along with salt. Saute this for 2 mins till they are translucent. Add in ginger garlic paste and cook for a minutes. 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 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.
Nutrition
Nutrition Facts
Chettinad Egg Curry Recipe
Serving Size
1 servings
Amount per Serving
Calories
207
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
186
mg
62
%
Sodium
671
mg
29
%
Potassium
405
mg
12
%
Carbohydrates
14
g
5
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
483
IU
10
%
Vitamin C
21
mg
25
%
Calcium
98
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.