Chettinad Egg Curry

Do you love South Indian recipes? If yes, then you have to try this Chettinad Egg Curry recipe. A lip-smacking simple and easy Indian Style gravy of hard boiled eggs are cooked in a rich and flavorful Chettinad masala.

It is a perfect egg curry for rice or roti making a delicious combo for quick weeknight dinner or even weekend menu idea that come together in less than 30 minutes!

You can serve this delicious egg recipe on any special occasions like kitty parties, pot lucks and even on some family get-togethers as it is sure to be loved by people of all age groups.

HOW TO MAKE CHETTINAD EGG CURRY?

Wondering how to make authentic Chettinad Egg Curry at home? Here is the step by step instructions to folllow:

• Heat a tsp of oil a pan on a medium flame, add in the dry roast masala ingredients except coconut and fry for few seconds.
• Add in the coconut and roast until slightly browned.
• Allow the masala to cool down and grind to smooth paste by adding little water.
• Heat 2 tbsp oil in the same pan, add the hard-boiled eggs with turmeric, red chili and salt. Fry the eggs until browned from all the sides.

• In a heavy bottom pan, heat the remaining oil. Once the oil is hot, add mustard seeds, cumin seeds and curry leaves and let them crackle.
• Add onion and ginger garlic paste and fry until raw smell goes off and onion becomes translucent.
• Now add tomato puree and cook for 1-2 minutes. Then add coriander powder, red chilli powder and salt to taste and cook for 10 minutes until oil starts to separate from the sides.

• Add some water if the masala is too dry. Then add the masala paste and cook for another 5-6 minutes.
• Adjust the consistency of the gravy by adding water. Add the fried egg and cook the gravy on medium heat for 10-12 minutes.

TIPS TO FOLLOW WHILE MAKING THIS RECIPE:

Here are the few points to keep in mind while making this egg curry:

• Slit the egg before frying as it will avoid the eggs spluttering in the hot oil.
• Dry roasting the masala on low medium flame else the masala will burnt easily
• 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.
• You can increase the number of eggs in this recipe.
• If you are serving it with steaming rice then add water accordingly for a semi-water based gravy.

SERVING SUGGESTIONS:

This curry tastes great with plain rice, jeera rice, idli, dosa, appam, paratha and biryani.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Chettinad Egg Curry

A lip-smacking simple and easy Indian Style gravy of hard boiled eggs are cooked in a rich and flavorful Chettinad masala.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Curry

Cuisine Chettinad, Indian

Servings 6 servings

Calories 450 kcal

Ingredients

  

Dry Roast Masala:

• 1 tsp oil
• 1 tsp cumin seeds
• 1 tsp fennel seed
• 1 tsp black peppercorn
• few curry leaves
• 1 cup coconut grated
• 4-5 kashmiri dry red chilli
• 2 dry red chilli

To Fry Egg:

• 1 tbsp oil
• 5-6 eggs hard-boiled
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 1/2 tsp salt

To make Egg Curry:

• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10-12 curry leaves
• 1 cup onion finely chopped
• 1 tbsp ginger garlic paste
• 1/2 cup tomato puree
• 1 tsp coriander powder
• 2 tsp kashmiri red chilli powder
• Salt to taste

Instructions

 

• Heat a tsp of oil a pan on a medium flame, add in the dry roast masala ingredients except coconut and fry for few seconds.
• Add in the coconut and roast until slightly browned.
• Allow the masala to cool down and grind to smooth paste by adding little water.
• Heat 2 tbsp oil in the same pan, add the hard-boiled eggs with turmeric, red chili and salt.Fry the eggs until browned from all the sides.
• In a heavy bottom pan, heat the remaining oil. Once the oil is hot, add mustard seeds, cumin seeds and curry leaves and let them crackle.
• Add onion and ginger garlic paste and fry until raw smell goes off and onion becomes translucent.
• Now add tomato puree and cook for 1-2 minutes. Then add coriander powder, red chilli powder and salt to taste and cook for 10 minutes until oil starts to separate from the sides.
• Add some water if the masala is too dry. Then add the masala paste and cook for another 5-6 minutes.
• Adjust the consistency of the gravy by adding water. Add the fried egg and cook the gravy on medium heat for 10-12 minutes.
• Serve hot with steamed rice, Idli, Dosa, Paratha or Phulke.

Notes

1. Slit the egg before frying as it will avoid the eggs spluttering in the hot oil.
2. Dry roasting the masala on low medium flame else the masala will burnt easily
3. 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.
4. You can increase the number of eggs in this recipe.
5. If you are serving it with steaming rice then add water accordingly for a semi-water based gravy.

Keyword Chettinad Egg Curry, Chettinad Recipes, Egg Curry

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