Chettinad Egg Curry Recipe
Chettinad Egg Curry is a traditional South Indian dish that is known for its bold and flavorful taste. The dish originates from the Chettinad region in Tamil Nadu and is characterized by the use of a wide variety of spices and herbs. The dish is typically made with hard-boiled eggs that are cooked in a flavorful tomato and onion-based sauce.
Ingredients
- 6 egg
- 6 tbsp oil
- 2 tsp ginger garlic paste
- 1 Onions
- ½ cup tomato puree
- Salt
- 1 tsp mustard seeds / rai
- 10 curry leaves
- 2 tsp coriander powder
- 1 tsp Cumin (Jeera)
- ½ tsp turmeric powder
- 1 tsp Red Chilli Powder
- 2 tsp lemon juice
For Chettinad masala paste
- 1 tsp oil
- 1 tsp Fennel (Saunf)
- 4 dried red chilli
- 1 tsp Cumin (Jeera)
- 1 cup coconut
- 1 tsp black pepper
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Soft boil eggs first and then fry them in a Pan or Kadai by adding 2 tbsp oil. Keep them aside.
- Finely chop onion.
- If tomato puree is not available, boil 1.5-2 tomatoes and peel the skin. Blend them to a fine smooth paste.
Cooking
- Heat oil in a Pan over low to medium flame and roast all ingredients mentioned in Chettinad masala paste.
- Let the mixture cool down first, then grind them to a smooth paste by adding little water as required.
- Heat remaining oil in a Pan over medium flame and mustard seeds, cumin seeds and curry leaves and let them sizzle for a few seconds.
- Add chopped onion and fry until translucent.
- Add ginger garlic paste and fry again until onion turns golden brown.
- Now, add tomato puree and cook for another 1-2 minutes.
- Add salt to taste, turmeric powder, coriander powder and red chilli powder. Saute until oil starts to separate from the sides.
- Add the prepared Chettinad masala paste in Pan. Adjust the consistency by adding water, if required. Cover and cook for another 5-6 minutes.
- Add fried eggs and let it simmer for 5-7 minutes. Let the eggs absorb the masala. Adjust the curry by adding more water.
- In the end, drizzle lemon juice.
- Serve hot Chettinad Egg Curry with paratha, roti or naan.
Equipment Used for This Recipe
Notes & Tips
Notes & Comments
- Adjust the quantity of red chili powder as per your taste preference. You can use Kashmiri red chili powder which is less spicy.
- Use any vegetable oil to make this curry.
- Sprinkle chopped cilantro or coriander leaves before serving.
- You can make Chettinad masala in advance. Add water only when you want to use it in the cooking. Keep it in an airtight container in fridge.
- Chettinad Egg Curry is a versatile dish that can be served with rice, roti, or naan.
- The dish can be made with chicken, fish, or vegetables instead of eggs.
- The dish can be made with yogurt instead of coconut milk for a tangy flavor.
- The dish can be made with tomatoes for a slight acidity and sweetness.
Nutrition Information (Note: Approximate)
Nutrition Facts
Chettinad Egg Curry Recipe
Amount per Serving
Calories
491
% Daily Value*
Fat
43
g
66
%
Saturated Fat
16
g
100
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
17
g
Cholesterol
246
mg
82
%
Sodium
120
mg
5
%
Potassium
607
mg
17
%
Carbohydrates
18
g
6
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
12
g
24
%
Vitamin A
1079
IU
22
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.4
mg
24
%
Vitamin B3
30
mg
150
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin B12
1
µg
17
%
Vitamin C
124
mg
150
%
Vitamin D
1
µg
7
%
Vitamin E
6
mg
40
%
Vitamin K
26
µg
25
%
Calcium
101
mg
10
%
Iron
4
mg
22
%
Magnesium
63
mg
16
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.