Chettinad Egg curry recipe

Chettinad Egg curry recipe

Things you must know about ‘Chettinad Cuisine’.

Chettinad egg curry, a spicy fragrant and hot egg curry recipe from Tamil Nadu. India is a country of vast landscape with changing culture, traditions, and cuisines at every second mile. And the foodie in us doesn’t mind that at all! In fact, we can easily say India is a food lover’s paradise. From vibrant flavours of the north to comforting and fiery ones of the south, no wonder India is a potpourri of flavours. And if you are a food lover, you are in for a delight – no matter where you are.

Southern India has distinct dishes region to region. While it is normally represented by the staple Idli and dosa that are globally popular, but that’s not the end of the cuisine. The Chettinad cuisine, for instance, refers to the cuisine of a community called the Nattukotai Chettiars, or Nagarathars – belonging from the Chettinad region of Tamil Nadu. It has a rich and appetizing blend of spices using local and fresh ingredients that make it a unique one; and not just that, these ingredients make this cuisine as one of the spiciest cuisines in India.

If you love rich Indian egg curries, you cannot miss trying the Chettinad speciality. And if you think you can only get in a south Indian restaurant, you are mistaken. You can even cook a mouth-watering one right inside your kitchen.

How ‘Chettinad egg curry’ food is cooked?

Chettinad egg curry is packed with spices and herbs like cinnamon, cardamom, cloves, fennel, and curry leave along with onion, tomato puree, red chilli, and ginger-garlic paste. The masala is then sautéed and cooked, give an aromatic flavour to our sense.

Chettinad egg curry is an easy but delicious curry made with aromatic spices where boiled eggs are just simmered in spicy masala gravy.It has a nice tangy taste of tomatoes coupled with the flavors and taste of the spices that are used.It can be paired with plain chapati, paratha, rice, biryani or pulao depending upon your choice.

Chettinad Egg curry

Chettinad egg curry is an easy but delicious curry made with aromatic spices where boiled eggs are just simmered in spicy masala gravy.It has a nice tangy taste of tomatoes coupled with the flavors and taste of the spices that are used.It can be paired with plain chapati, paratha, rice, biryani or pulao depending upon your choice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Traditional chettinad egg curry
Servings: 4 people
Calories: 223kcal
Author: Sindhuja Palraj

Equipment

  • Pan

Ingredients

  • 2 tbsp Oil
  • 4 Eggs
  • 1 cup Onion
  • 1 cup Tomato
  • Curry Leaves
  • Salt as need
  • Coriander Leaves
  • 1/2 Cinnamon
  • 2 Cloves
  • 3/4 tsp Fennel Seeds
  • 1 Bay Leaf
  • 1/2 tsp Ginger Garlic paste
  • 1/2 tsp Red Chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder

To Prepare Chettinad Masala Dry Roast and Grind

  • 1 Cinnamon stick
  • 2 Cloves
  • 2 Cardamom
  • 2 to 3 Dry Red chillies
  • 3/4 tsp Fennel Seeds
  • 3/4 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 3/4 tsp Whole Peppercorns
  • 1/2 tsp Poppy Seeds
  • 3/4 Cup Coconut shredded
  • Curry Leaves

Instructions

  • Heat a pan and dry roast the ingredients in a medium Flame which is given in Dry roast and gring table.
  • Dry Roast dry red chillies, coriander seeds and after you feel the aroma you can add the remaining ingredients.
  • Let it cool and grind the powder until you feel coarse.

How to make Chettinad Egg Curry

  • Heat oil in a pan and add Cinnamon stick,cloves,cardamom, fennel seeds, Bay leaf and curry leaves
  • Now, add the sliced onions and sauté until it turns translucent.
  • Add Ginger garlic paste and saute until the raw smell disappears.
  •  Add the tomatoes and cook until it is well cooked, soft and mushy.
  • Add the Turmeric powder, coriander powder, red chilli powder, grounded masala powder and sauté until the oil separates.
  • Add little water as per the consistency you desire and cook for some time.
  • Now drop the boiled eggs into the curry and cook for 5 mimutes.
  • Garnish with Coriander Leaves and transfer the Chettinad egg curry into a serving bowl and serve.

TIPS TO MAKE CHETTINAD EGG CURRY

  1. Dry roast the ingredients on low medium flame makes them release the aroma and makes this curry more delicious.
  2. Slit lightly throughout all the sides in the egg so that when you dip the eggs in the curry it will make more delicious.
  3. Make sure onions and tomatoes cook really well and turn mushy to get a very thick sauce

Recommended Reading: Exploring the cuisine of Chettinad

SERVING SUGGESTIONS

  1. This Curry goes well with Jasmine rice, Steamed rice, Jeera rice, Dosa, Idli, and Appam.
  2. You can serve it with any Indian bread also such as Naan and Paratha. 

Try it at home and let us know your experience in the comments section below.

Nutritional information
Average values ​​per 0

Energetic value (kj/kcal) 933.032 / 223
% Daily value*
Proteins 9g 16%
Carbohydrates 12g 6%
Total fats 16g 25%
Saturated fats 3g 15%
Transgenic fats 0g
Sugars 5g 6%
Fiber 3g 11%
Salt 0g 0%
Sodium 0mg
Chlorine 0mg
Cholesterol 186mg 62%

*El porcentaje de valores diarios se basa en una dieta de 2,000 calorías. Sus valores diarios pueden ser más altos o más bajos según sus necesidades calóricas (Edad, peso, altura, ejercicio, etc.)

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