Chettinad Egg Curry Recipe
Chettinad Egg Curry is a robust curry made using boiled eggs and freshly ground masala paste. If you like Chettinad cuisine, then this recipe is for you. Make it using my easy recipe and serve with butter naan, tawa paratha, plain rice, or ghee rice for a hearty meal.
If you enjoy Chettinad cuisine, then do try my Mutton Kulambu, Kuzhi Paniyaram, and Chicken Chettinad.
I make egg curries at least once a week. One, because I love eggs in curries, and second, because they are a great source of protein, which I like to include in our diet. Following the huge success of my Chettinad Chicken Curry, I adapted the same recipe to include eggs. Presenting to you the most sought-after egg curry you will ever make!
About Chettinad Egg Curry
Chettinad Egg Curry is a delicious dish from the Chettinad region of Tamil Nadu, in Southern India.
It is made by adding boiled and fried eggs to a spicy tomato-onion-based curry flavored with coconut and red dry chili paste.
Serve this Chettinad special egg curry with Indian bread or steamed rice for a hearty meal.
Ingredients
To Make Masala Paste
A freshly ground paste is made using oil, cumin seeds, fennel seeds (saunf), grated fresh coconut, Kashmiri dry red chilies, and black peppercorns.
For The Curry
Eggs – Use free-range eggs for the best taste.
Spice Powders – You will need coriander powder, turmeric powder, and Kashmiri red chili powder.
Others – You will also need oil, brown mustard seeds, cumin seeds, curry leaves, red onions, ginger-garlic paste, canned tomato puree, lime juice, and salt.
How To Make Chettinad Style Egg Curry Recipe – Step By Step
Make The Chettinad Masala Paste
Step 1: Heat 2 teaspoons of oil in a small pan over medium heat.
Step 2: Once the oil is hot, add 1 teaspoon of cumin seeds and 1 teaspoon of fennel seeds, and fry for 4-5 seconds.
Step 3: Add the following ingredients and roast until the coconut is slightly browned, stirring frequently.
- 1 cup grated fresh coconut
- 4-5 Kashmiri dry red chilies (stalk removed)
- 2 teaspoon black peppercorns
Step 4: Remove the pan from the heat and let the mixture cool down.
Step 5: Add the roasted ingredients to a blender along with ¼ cup of water.
Step 6: Blend to make a smooth paste.
Fry The Eggs
Step 7: Wipe 6-8 hard-boiled and peeled eggs with paper towels and poke them with a fork.
Step 8: Heat 2 tablespoon oil in a small pan over medium heat.
Step 9: Once the oil is hot, add the eggs and fry until they are browned on all sides, stirring frequently.
Step 10: Remove them from the pan and keep aside.
Make The Curry
Step 11: Heat 4 tablespoon oil in a large pan over medium-high heat. Add the leftover oil from frying the eggs to this pan.
Step 12: Add the following ingredients once the oil is hot, and let them crackle for 5-6 seconds.
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 10-12 curry leaves
Step 13: Now add 1 cup of chopped red onions and cook until slightly browned, stirring frequently.
Step 14: Add 2 teaspoon ginger garlic paste and cook until the onion turns golden brown.
Step 15: Now add ½ cup canned tomato puree and cook for 1-2 minutes.
Step 16: Add the following ingredients.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoon salt
Step 17: Cook until the oil starts to separate from the sides.
Step 18: Add the masala paste and ¼ cup of water, and mix well.
Step 19: Cover the pan with a lid and cook for 5-6 minutes. Stir a few times.
Step 20: Add 1 cup of water and a fried egg and cook for 3-4 minutes.
Step 21: Adjust the gravy by adding more water. Check for salt and add more if needed.
Step 22: Add 2 teaspoon lime juice and mix well. Serve hot.
Pro Tips By Neha
Poke the eggs with a fork all over before frying. This will prevent the eggs from splattering in the hot oil.
Dry roasting the masala on a medium flame allows it to release all its flavors, making this curry delicious.
The masala should be ground into a fine paste.
Do not add too much water while making the paste; otherwise, it will not become smooth.
Storage Suggestions
This delicious Chettinad egg curry can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in a pan until nicely hot before serving. Do not reheat in a microwave, as the eggs can burst from pressure.
If you want to freeze the curry, do not add eggs to it. Whenever you’re ready to serve, thaw it, add fried eggs, and serve.
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Chettinad Egg Curry Recipe
Ingredients
To Make The Masala Paste
- 2 teaspoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- 1 cup grated fresh coconut
- 4-5 Kashmiri dry red chilies (stalks removed)
- 2 teaspoons black peppercorns
To Fry The Eggs
- 6-8 large hard-boiled eggs
- 2 tablespoons oil
For The Curry
- 4 tablespoons oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- 1 cup chopped red onions
- 2 teaspoons ginger garlic paste
- ½ cup tomato puree (canned)
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons salt (or to taste)
- 2 teaspoons lime juice
Instructions
Make The Masala Paste
- Heat oil in a small pan over medium heat.
- Once the oil is hot, add cumin seeds and fennel seeds and fry for 4-5 seconds.
- Add coconut, Kashmiri dry red chilies, and black peppercorns, and roast until the coconut is slightly browned, stirring frequently.
- Remove the pan from heat and let the mixture cool down.
- Add the roasted ingredients to a blender along with ¼ cup of water.
- Blend to make a fine paste.
Fry The Eggs
- Wipe the eggs with paper tissues and poke them with a fork.
- Heat oil in a small pan over medium heat.
- Once the oil is hot, add the eggs and fry until browned from all sides, stirring frequently.
- Remove them from the pan and keep aside.
Make The Curry
- Heat oil in a large pan over medium-high heat. Add the leftover oil from frying the eggs to this pan.
- Once the oil is hot, add brown mustard seeds, cumin seeds, and curry leaves and let them crackle for 5-6 seconds.
- Add red onions and cook until slightly browned, stirring frequently.
- Add ginger garlic paste and cook until onion turns golden brown.
- Now add tomato puree and cook for 1-2 minutes.
- Add coriander powder, turmeric powder, red chili powder, and salt. Cook until oil starts to separate from the sides.
- Add the masala paste and ¼ cup water and mix well.
- Cover the pan with a lid and cook for 5-6 minutes.
- Add 1 cup of water and fried egg and cook for 3-4 minutes.
- Adjust the gravy by adding more water. Check for salt and add more if needed.
- Add lime juice and mix well. Serve hot.
It’s super delicious and goes with almost everything rice, chapati or dosa
Thanks Neha for this recipe.I tried this today and was really yumm.. 😊
Nice 🙂