Chettinad Egg Curry

4.34 from 21 votes

Chettinad Egg Curry is a robust curry made using boiled eggs and freshly ground masala paste. Make it using my easy recipe.

If you like Chettinad cuisine, try Mutton Kulambu, Kuzhi Paniyaram, and Chicken Chettinad.

Chettinad egg curry served in a bowl.
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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, and I like including them in our diet. After the huge success of my Chettinad Chicken Curry, I used the same recipe with eggs. Presenting to you the most sought-after egg curry you will ever make!

About Chettinad Egg Curry

Chettinad Egg Curry is a delicious curry from the Chettinad region of South 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 it 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

Make The Masala Paste

Heat 2 teaspoons oil in a small pan over medium heat.

Once the oil is hot, add 1 teaspoon cumin seeds and 1 teaspoon fennel seeds and fry for 4-5 seconds.

Cumin seeds and fennel seeds added to hot oil in a pan.

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
Grated fresh coconut, dry red chilies and peppercorns added to the pan.
Roasted until browed and fragrant.

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

Add the roasted ingredients to a blender along with ¼ cup of water.

Roasted ingredients and water added to a blender.

Blend to make a fine paste.

Fine paste made.

Fry The Eggs

Wipe 6-8 hard-boiled and peeled eggs with paper tissues and poke them with a fork.

Heat 2 tablespoon 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.

Eggs fried in oil in a pan.

Make The Curry

Heat 4 tablespoon oil in a large pan over medium-high heat. Add the leftover oil from frying the eggs to this pan.

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
Mustard seeds, cumin seeds and curry leaves added to hot oil in a pan.

Now add 1 cup of chopped red onions and cook until slightly browned, stirring frequently.

Onions added to the pan.

Add 2 teaspoon ginger garlic paste and cook until onion turns golden brown.

Ginger garlic paste added to the pan.

Now add ½ cup canned tomato puree and cook for 1-2 minutes.

Tomato puree added to the pan.

Add the following ingredients.

  • 2 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 2 teaspoon Kashmiri red chili powder
  • 2 teaspoon salt

Cook until oil starts to separate from the sides.

Spice powders added to the pan.

Add the masala paste and ¼ cup water and mix well.

Masala paste and water added to the pan.

Cover the pan with a lid and cook for 5-6 minutes. Stir a few times.

Pan covered with a lid.

Add 1 cup of water and fried egg and cook for 3-4 minutes.

Fried eggs and water added to the pan.

Adjust the gravy by adding more water. Check for salt and add more if needed.

Add 2 teaspoon lime juice and mix well. Serve hot.

Adding lime juice to the pan.
Ready Chettinad egg curry.

Pro Tips By Neha

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

Dry roasting the masala on medium flame makes them release all their flavors 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.

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Chettinad Egg Curry is a robust curry made using boiled eggs and a freshly ground masala paste. Make it using my easy recipe.
4.34 from 21 votes

Chettinad Egg Curry Recipe

Chettinad Egg Curry is a robust curry made using boiled eggs and freshly ground masala paste. Make it using my easy recipe.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 people

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
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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.

Notes

Poke the eggs with a fork all over before frying. This will prevent the eggs from spluttering in the hot oil.
Dry roasting the masala on medium flame makes them release all their flavors 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 requirements.

Nutrition

Calories: 339kcal, Carbohydrates: 17g, Protein: 3g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Sodium: 1202mg, Potassium: 505mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1017IU, Vitamin C: 123mg, Calcium: 65mg, Iron: 3mg
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