Chettinad Muttai Masala
Chettinad Muttai Masala is a fiery Tamil Nadu egg dish where boiled eggs are simmered in a freshly ground Chettinad masala paste of roasted coconut, coriander seeds, poppy seeds, fennel and pepper. Aromatic, nutty and spicy. About 320 calories per serving.
People also search this as muttai masala, chettinad egg masala.
Ingredients
- Red Chilli Powder (Lal Mirch) — 0.5 piece (ground)
- kosher salt (optional) (whole)
- cumin — 1 piece (ground)
- Coriander Seeds — 6 g (whole)
- Ginger — 2 piece (chopped)
- Poppy Seeds (Gasagase) — 3 g (whole)
- black pepper — 1 piece (ground)
- Fresh Coconut — 30 g (grated)
- Eggs — 4 piece (whole)
- tomato pulp — 1 piece (chopped)
- garam masala powder — 1 piece (ground)
- Fennel Seeds — 2 piece (whole)
- Garlic — 4 piece (chopped)
- Spring Onion — 1 piece (chopped)
Method
- Put the eggs in a saucepan with water to cover.
- Boil for 10 to 12 minutes.
- Peel the eggs and keep aside.
- In a kadai, roast coriander seeds, garlic, ginger, coconut, fennel, pepper, poppy seeds and cumin for 2 to 3 minutes.
- Cool slightly, then grind with a little water to a smooth paste.
- Heat oil in the kadai; add the paste and tomato pulp and cook for 5 minutes.
- Add red chilli powder and garam masala; cook for 2 to 3 minutes.
- Add 1/2 cup water and salt; cook for 3 minutes.
- Cut the eggs in half and add them to the gravy.
- Cook for 1 more minute, garnish with spring onion and serve.
Common questions
- How many calories in one plate of Chettinad Muttai Masala?
- 222 kcal per plate.
- How much cooking time?
- 50 min — 20 min prep, 30 min cooking.