Chettinad Egg Curry
Chettinad egg curry simmers boiled eggs in the dark roasted Chettinad spice blend.
Jump to recipe ↓
40 mintotal
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
In a small pan, dry roast the fennel seeds, black peppercorns, and dry red chillies for 2 minutes until fragrant. Grind them into a smooth paste along with the fresh grated coconut and a splash of water.
2 min
Heat oil in a heavy kadhai. Add curry leaves and let them crackle.
Add finely chopped onions and sauté until they turn deeply golden brown.
Stir in the ginger-garlic paste and sauté for another minute until the raw smell is gone.
Add chopped tomatoes and turmeric powder. Cook until the tomatoes are completely mushy and oil separates.
Pour in the freshly ground coconut-spice paste. Roast the masala on medium heat for 5 minutes, stirring continuously.
5 min
Add water and salt to adjust the gravy consistency. Let it boil for 3 minutes.
3 min
Gently drop in the boiled, slit eggs. Simmer on low heat for 5 minutes so the eggs absorb the fiery flavors. Serve hot.
5 min
How to tell it's done
Firm eggs immersed in a thick, coarse, highly aromatic gravy that is heavy on the throat-warming punch of black pepper.
Nutrition
Per serving, from 2 servings.
214kcal
Where the calories come from
- Protein7.2 g13%
- Carbohydrate10.7 g20%
- Fat16.4 g67%
- Sugars
- 4.6 g
- Saturated fat
- 4.5 g
- Fibre
- 2.7 g
- Sodium
- 654 mg
- Potassium
- 351 mg
- Calcium
- 63 mg
- Iron
- 1.6 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Slitting the boiled eggs lightly allows the robust pepper and fennel infused coconut gravy to seep inside, flavoring the whites entirely.
What to serve it with
Incredible when paired with Malabar Parotta, Dosa, or plain steamed rice.
More Indian recipes to cook
North Indian Anda Do Pyaza
Anda do pyaza cooks boiled eggs with onion added twice, once softened into the masala and once late so it stays sweet and crunchy.
North Indian Chicken Do Pyaza
Chicken do pyaza cooks chicken with onion added in two stages, one browned into the base and one late for texture.
North Indian Dingri Dolma
Dingri dolma pairs mushrooms with paneer in a mild cashew gravy.
North Indian Egg Ghotala
Egg ghotala is a street-style scramble of egg with onion, tomato and capsicum, mashed together in the pan as it cooks.
North Indian Egg Keema Matar
Egg keema matar crumbles boiled egg into a pea and onion masala so it eats like a mince curry.
North Indian Methi Anda Curry
Methi anda curry cooks boiled eggs in a gravy heavy with fresh fenugreek leaves.