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.
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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.
Recipe Card
Chettinad Egg Curry Recipe
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
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
Nutrition
Nasreen
The thick gravy looks delicious!
Neha Mathur
Thnx 🙂
Mahek
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
Neha Mathur
Do try. I use a normal grater to grate the coconut.
chithra
it is a nice recipe. really good dish. i was tried really nce and enjoyed with full happiness. thanks for your dish. thanks agaian
Neha Mathur
Thnx 🙂
Harikaram
Yeah it’s very good looking. I too tried nd njyed it a lot
Neha Mathur
Thnx for trying
Nagendra Chary Chokkalla
Five star
Shilpa Suraj
Looking delicious shall defiantly try
Neha Mathur
Sure.
Shilpa Suraj
Awesome Recipe will be trying it
Dhanalakshmi-
I actually tried it’s delicious ???????? . thanks for sharing your reciepie ????
Neha Mathur
Happy to hear 🙂
Keerthi
Just nw made the receipe it’s yum yum actually more than a video ur instructions I jzt loved thanks Neha
Neha Mathur
Happy to hear 🙂
Renu Regintala
Came out so well.. this will go to my favorite recipes.. thanks a ton for sharing!
Neha Mathur
happy to hear this 🙂
Rasikpriya Sandhu
Hi, can I use coconut milk instead of coconut?
Neha Mathur
No. Both have very different tastes. You can use dry coconut instead of fresh if you wish to.
Roshan
Warm comforting curry ,love it.
Neha Mathur
Thanks Roshan 🙂
Anisha Khandekar
Thanks Neha for this recipe.I tried this today and was really yumm.. 😊
Neha Mathur
Nice 🙂
Ruchita
It’s super delicious and goes with almost everything rice, chapati or dosa