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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Chettinad Egg Curry

    Published: Mar 13, 2019 | Last Updated On: May 5, 2020 by Neha Mathur

    Chettinad Egg Curry

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    Like all Chettinad curries that I had tried, Chettinad Egg Curry tastes great! Here is a traditional recipe to make egg curry in Chettinad Style. #Egg #Curry #Chettinad #Recipe

    Like all Chettinad curries that I had tried, Chettinad Egg Curry tastes great too! It’s spicy and full of bold flavours. Here is a traditional recipe of how to make Egg Curry in Chettinad Style. Pair it with steamed rice, roti or naan for a lovely meal.

    Chettinad egg curry served in a bowl.

    The Chettinad region of Tamil Nadu is pretty dry hence its inhabitants use many spices and condiments for making day to day meals.

    As a result, the dishes of Chettinad cuisine turn out to be spicy and pungent.

    Because of its spicy and pungent flavour, Non-vegetarian dishes of Chettinad cuisine are very popular and slowly and steadily taking its place in all parts of India. 

    Some of the most prominent spices which are used in this cuisine include fenugreek, cumin seeds, cloves, peppercorn, cinnamon, fennel seeds, chillies, tamarind, star aniseed and so on.

    And the flavour from these spices really makes any dish scrumptious.

    One of my favorite Chettinad dish to make at home is this Chicken Chettinad.

    I also make Chettinad Fish Fry as well as Chettinad Pepper Chicken Masala on several occasions, hence, this week I planned on make an egg version of the same, Chettinad Egg Curry.

    For this Egg Curry, I have used all the prominent aforementioned spices along with mustard seeds, garlic, onions, tomatoes, and grated coconut.

    If you love spicy food, then you must try this Egg Curry and serve it either with parathas, rice or phulkas.

    Here are some more Egg Curry Recipes for you to try – Kolhapuri Egg Curry and Masala Egg Curry. 

    Well, I am already its fan! So could be you, here’s the recipe to make its curry.

    Do try it and let me know how you liked it?

    What is Chettinad Egg Curry?

    A delicious Egg Curry from the Chettinad region of South Indian where boiled and fried eggs are added to a delectable tomato-onion curry which is flavored with coconut and red dry chilli paste. 

    The coconut chilli paste adds a delicious flavor and makes it very spicy.

    Curry Leaves are added which gives it a south Indian touch along with coconut. 

    So, what are you waiting for, do give this spicy Chettinad Style Egg Curry a try?

    Pro Tips by Neha

    Wipe the eggs after peeling them

    Poke them with a  fork all over before frying. This will avoid the eggs spluttering in the hot oil.

    Dry roasting the masala on low medium flame makes them release all their flavours and makes 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.

    This recipe yields a good amount of gravy. So you can increase the number of eggs according to your requirement.

    Serving Suggestions

    This curry tastes great with plain Steamed Rice, Jeera Rice, Dosa, Appam and Biryani.

    You can serve it with any Indian bread also such as Tawa Paratha, Roti, Laccha Paratha and Kerala Parota. 

    You might also like

    Akuri

    Jeera Aloo

    Hyderabadi Fish Biryani

    Kerala Fish Curry

    Kolhapuri Egg Curry

    Step by Step Recipe

    Heat 1 teaspoon oil for roasting ingredients in a pan.

    Oil heating in a pan.

    Add cumin seeds and fennel seeds and fry for a few seconds.

    Cumin and fennel seeds added in the pan.

    Add coconut, dry red chilli and black peppercorns and roast until coconut is slightly browned.

    Coconut, dry red chilli and peppers added in the pan.

    Remove the pan from heat and let the mixture cool down.

    mixture cooling.

    Grind the masalas into a smooth paste.

    Ground to make a smooth paste.

    Heat 2 tablespoon oil in the same pan. Fry the eggs until browned from all the sides. Remove them from the pan and keep aside.

    Eggs fried in the pan.

    Heat 4 tablespoon oil in a pan.

    Oil heating in a pan.

    Once the oil is hot, add mustard seeds, cumin seeds and curry leaves and let them crackle for a few seconds.

    Mustard seeds, cumin seeds and curry leaves added in the pan.

    Add onion and fry until slightly browned.

    Onion added in the pan.

    Add ginger garlic paste and fry until onion turns golden brown.

    Ginger garlic paste added in the pan.

    Now add tomato puree and cook for 1-2 minutes.

    Tomato puree added in the pan.

    Add coriander powder, turmeric powder, red chilli powder and salt to taste.

    Dry spices added in the pan.

    Cook until oil starts to separate from the sides. Add ¼ cup of water if the masala is too dry. Add the masala paste and cover and cook for another 5-6 minutes.

    Masala paste added in the pan.

    Now add little water if required. Add fried egg and cook for 3-4 minutes. Adjust the gravy by adding more water.

    Water and eggs added in the pan.

    Cook the gravy on medium heat for 10-12 minutes. Add lemon juice.

    Cooked curry.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Like all Chettinad curries that I had tried, Chettinad Egg Curry tastes great! Here is a traditional recipe to make egg curry in Chettinad Style.

    Chettinad Egg Curry Recipe

    Like all Chettinad curries that I had tried, this Egg Curry tastes great! The spices were balanced but you could make it more pungent as per your choice.
    4.27 from 19 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 451kcal
    Author: Neha Mathur

    Ingredients 

    • 5-6 Eggs
    • 6 tablespoon Vegetable oil
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Cumin seeds
    • 10-12 Curry leaves
    • 1 cup Onion (Chopped)
    • 2 teaspoon Ginger garlic paste
    • ½ cup Tomato puree (Store bought)
    • 2 teaspoon Coriander Powder
    • ½ teaspoon Turmeric powder
    • 2 teaspoon Kashmiri red chilli powder
    • Salt to taste
    • 2 teaspoon Lemon juice

    To roast and grind into a paste

    • 1 teaspoon Oil
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Fennel seed
    • 1 cup Grated coconut
    • 4-5 Kashmiri dry red chilli
    • 1 teaspoon Black peppercorn
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    Instructions

    • Heat 1 teaspoon oil for roasting ingredients in a pan.
    • Add cumin seeds and fennel seeds and fry for a few seconds.
    • Add coconut, dry red chilli and black peppercorns and roast until coconut is slightly browned.
    • Remove the pan from heat and let the mixture cool down.
    • Grind the masalas into a smooth paste.
    • Use little water to make the paste.
    • Heat 2 tablespoon oil in the same pan.
    • Fry the eggs until browned from all the sides.
    • Remove them from the pan and keep aside.
    • Heat 4 tablespoon oil in a pan.
    • Once the oil is hot, add mustard seeds, cumin seeds and curry leaves and let them crackle for a few seconds.
    • Add onion and fry until slightly browned.
    • Add ginger garlic paste and fry until onion turns golden brown.
    • Now add tomato puree and cook for 1-2 minutes.
    • Add coriander powder, turmeric powder, red chilli powder and salt to taste.
    • Cook until oil starts to separate from the sides.
    • Add ¼ cup of water if the masala is too dry.
    • Add the masala paste and cover and cook for another 5-6 minutes.
    • Now add little water if required.
    • Add fried egg and cook for 3-4 minutes.
    • Adjust the gravy by adding more water.
    • Cook the gravy on medium heat for 10-12 minutes.
    • Add lemon juice.
    • Serve hot with Paratha or Phulke.

    Notes

    Wipe the eggs after peeling them
    Poke them with a  fork all over before frying. This will avoid the eggs spluttering in the hot oil.
    Dry roasting the masala on low medium flame makes them release all their flavours and makes 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.
    This recipe yields a good amount of gravy. So you can increase the number of eggs according to your requirement.

    Nutrition

    Calories: 451kcal | Carbohydrates: 15g | Protein: 10g | Fat: 41g | Saturated Fat: 30g | Cholesterol: 204mg | Sodium: 122mg | Potassium: 466mg | Fiber: 5g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 59.4mg | Calcium: 91mg | Iron: 3.7mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Chicken Curry Recipes

    • Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala)
    • Restaurant Style Chicken Angara

    Reader Interactions

    Comments

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      Recipe Rating




    1. Nasreen

      July 26, 2017 at 5:32 am

      The thick gravy looks delicious!

      Reply
      • Neha Mathur

        July 26, 2017 at 3:31 pm

        Thnx 🙂

        Reply
    2. Mahek

      April 01, 2018 at 4:02 am

      Hi
      I am going to try all your chettinad recipes
      How do you get such slivers of coconut ..we normally get a coarse texture when we grate coconut at home

      Reply
      • Neha Mathur

        April 01, 2018 at 1:25 pm

        Do try. I use a normal grater to grate the coconut.

        Reply
      • chithra

        March 23, 2019 at 4:42 am

        it is a nice recipe. really good dish. i was tried really nce and enjoyed with full happiness. thanks for your dish. thanks agaian

        Reply
        • Neha Mathur

          March 24, 2019 at 1:33 pm

          Thnx 🙂

          Reply
    3. Harikaram

      May 08, 2019 at 9:51 am

      Yeah it’s very good looking. I too tried nd njyed it a lot

      Reply
      • Neha Mathur

        May 10, 2019 at 4:05 am

        Thnx for trying

        Reply
    4. Nagendra Chary Chokkalla

      August 19, 2019 at 12:42 pm

      Five star

      Reply
    5. Shilpa Suraj

      September 22, 2019 at 1:30 am

      4 stars
      Looking delicious shall defiantly try

      Reply
      • Neha Mathur

        September 23, 2019 at 5:03 am

        Sure.

        Reply
    6. Shilpa Suraj

      September 22, 2019 at 1:32 am

      4 stars
      Awesome Recipe will be trying it

      Reply
    7. Dhanalakshmi-

      March 08, 2020 at 9:49 am

      5 stars
      I actually tried it’s delicious ???????? . thanks for sharing your reciepie ????

      Reply
      • Neha Mathur

        March 08, 2020 at 3:16 pm

        Happy to hear 🙂

        Reply
        • Keerthi

          July 19, 2020 at 7:50 am

          Just nw made the receipe it’s yum yum actually more than a video ur instructions I jzt loved thanks Neha

          Reply
          • Neha Mathur

            August 14, 2020 at 1:51 pm

            Happy to hear 🙂

            Reply
    8. Renu Regintala

      March 16, 2020 at 1:46 am

      5 stars
      Came out so well.. this will go to my favorite recipes.. thanks a ton for sharing!

      Reply
      • Neha Mathur

        March 16, 2020 at 6:01 am

        happy to hear this 🙂

        Reply
    9. Rasikpriya Sandhu

      May 25, 2020 at 6:48 am

      Hi, can I use coconut milk instead of coconut?

      Reply
      • Neha Mathur

        May 25, 2020 at 12:38 pm

        No. Both have very different tastes. You can use dry coconut instead of fresh if you wish to.

        Reply
    10. Roshan

      June 21, 2020 at 12:43 pm

      5 stars
      Warm comforting curry ,love it.

      Reply
      • Neha Mathur

        June 22, 2020 at 11:56 am

        Thanks Roshan 🙂

        Reply
    11. Anisha Khandekar

      June 28, 2020 at 11:13 am

      Thanks Neha for this recipe.I tried this today and was really yumm.. 😊

      Reply
      • Neha Mathur

        June 29, 2020 at 2:26 am

        Nice 🙂

        Reply
    12. Ruchita

      July 26, 2022 at 4:12 am

      5 stars
      It’s super delicious and goes with almost everything rice, chapati or dosa

      Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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