Chettinad Egg Curry
on Mar 08, 2024
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.
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.
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
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 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.
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
Now add 1 cup of chopped red onions and cook until slightly browned, stirring frequently.
Add 2 teaspoon ginger garlic paste and cook until onion turns golden brown.
Now add ½ cup canned tomato puree and cook for 1-2 minutes.
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.
Add the masala paste and ¼ cup water and mix well.
Cover the pan with a lid and cook for 5-6 minutes. Stir a few times.
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 2 teaspoon lime juice and mix well. Serve hot.
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 Recipe
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
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.
It’s super delicious and goes with almost everything rice, chapati or dosa
Thanks Neha for this recipe.I tried this today and was really yumm.. 😊
Nice 🙂