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 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, pungent.

Also, because of the climate, sun-dried meat and vegetables are mostly used while making Chettinad food. Because of the cultural influence of Burma, Chettinad people learned to make puddings and improve certain dishes.

Though non-vegetarian dishes of Chettinad cuisine are very popular but so are the vegetarian dishes such as Idiyappam, Paniyaram et al. Some of the most prominent spices which are used in this cuisine include fenugreek, cumin seeds, cloves, peppercorn, cinnamon, fennel seeds, chilies, tamarind, star aniseed and so on.

Chicken Chettinad is one of the most popular dishes of the Chettinad cuisine, however, as I have tried and tasted its variations, I do make Chettinad Fish Fry as well as Chettinad Pepper Chicken Masala on several occasions, hence, this week I planned on making Chettinad Egg Curry.

For Chettinad Egg Curry, I have used all the prominent aforementioned spices along with mustard seeds, garlic, onions, tomatoes, and grated coconut. As all the Chettinad curries that I had tried earlier, Chettinad Egg Curry came out great as well.

The spices were balanced, but just to give it that quintessential pungent flavour, it made it mildly spicy. Chettinad food lovers must certainly try this delish egg curry with either parathas or phulkas. Well, I am already its fan! So could be you, here’s the recipe of Chettinad Egg Curry:

Tips to make best Chettinad Egg Curry

Wipe the eggs after peeling them

Poke them with a  fork all over before frying.

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.

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How to make Chettinad Egg Curry Step by Step

Heat 1 tsp 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 tbsp oil in the same pan. Fry the eggs until browned from all the sides. Remove them from the pan and keep aside.

Heat 4 tbsp 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 1/4 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.

Chettinad Egg Curry Recipe

4.41 from 5 votes

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Chettinad Egg Curry

Like all Chettinad curries that I had tried,Chettinad Egg Curry tastes great!The spices were balanced but you could make it more pungent as per your choice.

Course Main Course

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 people

Calories 451 kcal

Author Neha Mathur

Ingredients

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

To roast and grind into a paste

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

Instructions

1. Heat 1 tsp oil for roasting ingredients in a pan.

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

3. Add coconut, dry red chilli and black peppercorns and roast until coconut is slightly browned.
4. Remove the pan from heat and let the mixture cool down.
5. Grind the masalas into a smooth paste.
6. Use little water to make the paste.
7. Heat 2 tbsp oil in the same pan.
8. Fry the eggs until browned from all the sides.
9. Remove them from the pan and keep aside.
10. Heat 4 tbsp oil in a pan.
11. Once the oil is hot, add mustard seeds, cumin seeds and curry leaves and let them crackle for a few seconds.
12. Add onion and fry until slightly browned.
13. Add ginger garlic paste and fry until onion turns golden brown.

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

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

16. Cook until oil starts to separate from the sides.

17. Add 1/4 cup of water if the masala is too dry.

18. Add the masala paste and cover and cook for another 5-6 minutes.

19. Now add little water if required.

20. Add fried egg and cook for 3-4 minutes.
21. Adjust the gravy by adding more water.
22. Cook the gravy on medium heat for 10-12 minutes.
23. Add lemon juice.
24. Serve hot with Paratha or Phulke.

Nutrition Facts

Chettinad Egg Curry

Amount Per Serving

Calories 451 Calories from Fat 369

% Daily Value*

Total Fat 41g 63%

Saturated Fat 30g 150%

Cholesterol 204mg 68%

Sodium 122mg 5%

Potassium 466mg 13%

Total Carbohydrates 15g 5%

Dietary Fiber 5g 20%

Sugars 5g

Protein 10g 20%

Vitamin A 19.5%

Vitamin C 72%

Calcium 9.1%

Iron 20.8%

* Percent Daily Values are based on a 2000 calorie diet.

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