Chettinad Egg Curry
Boiled eggs simmered in peppery Chettinad masala gravy with fennel and kalpasi. Everyday Chettinad comfort food.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- Tomato — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- boiled eggs — 250 g (whole)
- salt (optional) (whole)
- onion — 2 piece (chopped)
- Ginger — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- Fennel Seeds — 3 g (whole)
- Garlic — 1 tsp (ground)
Tempering
- Mustard Seeds (Black) — 1 tsp (whole)
- Curry Leaves — 8 piece (ground)
- Urad Dal — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
Method
- Peel and finely chop the onion. Chop the tomato finely, and slit or crush the ginger and garlic together into a coarse paste.
- Peel the boiled eggs and make 2-3 shallow slits on each so the masala soaks in well.
- Heat the coconut oil in a kadai. Add the mustard seeds and let them splutter, then add the urad dal and fry till it turns golden.
- Add the curry leaves and fennel seeds to the tempering and fry for a few seconds till fragrant.
- Add the chopped onion and saute on medium heat till soft and light brown, then add the ginger-garlic paste and cook till the raw smell goes.
- Add the chopped tomato, turmeric powder, red chilli powder and coriander powder. Cook till the tomato turns soft and the oil starts separating from the masala.
- Add salt and enough water to get a thick Chettinad-style gravy, then bring it to a boil.
- Slide in the boiled eggs and simmer on low heat for 8-10 minutes so they soak up the masala flavour.
- Switch off the flame, garnish with chopped coriander leaves and serve hot with rice or dosa.
Common questions
- How many calories in one plate of Chettinad Egg Curry?
- 155 kcal per plate.
- How much cooking time?
- 40 min — 15 min prep, 25 min cooking.