Chettinad Egg Curry recipe is another of the gems from the South Indian cuisine. Made with most aromatic spices, this curry will be a hit at any party. Try this version when you are fed up of making omelet or the egg bhurji again and again. This will be truly different from your regular egg recipe.
The chettinad egg curry is very spicy
Statutory Warning: This dish is really, really spicy. Staying true to it’s reputation, I have made this Chettinad egg curry recipe really hot. But if you require the use of fire engines for such spice levels, definitely reduce the amount of red chili and black pepper in the dish. Now I don’t want you fuming at me for not warning beforehand. Add the amount that your family can manage.
The superfood in South Indian avatar is just what you will need to flaunt your cooking skills at any party table. This will be a perfect addition when you have guests arriving at short notice and you need to cook up something exotic.
Making the omelet or the egg bhurji or the hard-boiled eggs and serving at the table doesn’t sound so pleasing after all. This will be your lifesaver during such times.
What is Chettinad Style?
Chettinad is a region in the Sivaganga district of southern Tamil Nadu state, India. Karaikudi is popularly known as the capital of Chettinad among 74 other villages.
Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars as they call themselves, from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. (Source-Wikipedia)
Freshly roasted spices are a must
Not very hard to make, it’s the spices that give a uniqueness to this Chettinad egg curry recipe. Freshly roasted and ground, the spices will make your home filled with the aroma that will leave your family lining up to the kitchen to find out what’s cooking in the kitchen.
Serve it with roti or serve it with rice, it tastes great with anything. You can also serve it with steamed hot rice, jeera rice or idiyappam. The chettinad egg curry goes well with appam as well.
Important points to remember while making this egg curry
- Always use freshly roasted spices for making this recipe. Never substitute with packaged powder spices.
- Bring the eggs to boil for 5 minutes, turn off the heat and let them rest covered for 20 minutes. This will give the perfect hard boiled eggs for you.
- You can add or reduce black peppercorns and red chili according to your spice level.
Step by step pictorial of making chettinad egg curry recipe
- Roast whole spices, curry leaves, red chili and coconut in a teaspoon of oil.
2. Allow the spices to cool. Once cool, grind to make a powder.
3. Heat oil in a kadai and add mustard seeds. Once they start spluttering add the chopped onions. Add the ginger garlic paste and cook till raw smell vanishes from it.
4. Add tomatoes, spices and salt. Cook till tomatoes turn soft and pulpy.
5. Throw in the spice powder and green chili. Add water if necessary.
6. Add boiled eggs, mix well. Garnish with coriander leaves and serve hot.
Let’s get started with the Chettinad Egg Curry recipe
Chettinad Egg Curry recipe, how to make chettinad egg curry
- 6 eggs hard boiled (for perfect cooking of egg, see notes below)
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 10 sambar onions (or 2 medium onions) chopped
- 1 tsp ginger garlic paste
- 2 tomatoes finely chopped
- 1/4 tsp turmeric powder
- salt to taste
- coriander leaves to garnish
To roast and grind
- 2 tsp coriander seeds
- 2 green cardamom
- 2 cloves
- 10 whole dry red chili
- 2 sprig of curry leaves
- 1 tbsp black pepper corns
- 1/2 tsp fennel seeds
- 1/4 tsp cumin seeds
- 2 tbsp coconut
- 1 tsp oil
Roasting and grinding spices
- Heat 1 tsp oil in a pan and add the coriander seeds, cardamom, cloves, red chili, curry leaves, black pepper, fennel seeds, cumin seeds, and coconut
- Fry till lightly browned and a nice aroma starts emanating from the spices. Keep aside to cool down and grind it into a paste. Set aside.
Preparing Chettinad egg curry
- Heat the oil in a pan and add the mustard seeds till they splutter. Add the onions and fry till golden brown.
- Throw in the ginger garlic paste and fry till the raw smell vanishes.
- Add in the tomatoes and fry till mushy.
- Mix in the turmeric powder, salt, green chili, and the ground paste and a cup of water. Cook till it starts boiling. Adjust the consistency of the curry by adding or reducing the amount of water.
- Toss in the boiled eggs and cook till oil starts separating.
- Serve hot garnished with coriander leaves.
- Cook time doesn't include the boiling time for eggs. You can either boil them ahead of time or boil them as you make the recipe.
- For perfectly boiled eggs, add eggs to water and sprinkle salt on top. Bring this to boil and allow to boil for 5 minutes. Turn off heat and let it rest covered for 20 minutes. You will have perfectly boiled eggs.
- You can also put a slit into the eggs lightly to infuse masala through the eggs. Also, you can cut the egg into half before adding to the masala.
Signing off until next time,
This recipe was originally published in March 2016. New image, Step by step photos and video have been added. The recipe has been made printable in October 2018.
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