Chettinad Egg Curry

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.

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.

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.

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.

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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 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

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