Chettinad Egg Curry Recipe

I love eggs in any form. They are one of the versatile ingredients to have around because you can whip up anything during any time of the day.

I make curries with it often to go along with roti or Appam or whatever. The curries made with eggs pair great with these.

About Chettinad Egg Curry

Chettinad Egg Curry is a South Indian dish that combines boiled eggs with a delectable tomato-onion curry flavoured with coconut and red dry chilli paste.

Egg curry is something we make often at home and it never gets boring. Still, I like to try different variations once in a while to keep everyday meals more interesting.

This Chettinad egg curry is one such variation that has a bold, spicy flavour and that's something delicious from the usual recipes.

This recipe is quite different from the normal curry, because it has a very intense spicy flavour to it from the freshly ground masala. I served this spicy curry with roti and i had some leftover the next day which I served with Appam.

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I should admit that the curry tasted way better the next day when reheated, the flavours got meld together beautifully.

What I love about chettinad curry is how simple and versatile they are. The same base masala can be used to make different dishes like chicken, mutton, fish, mushroom, potato, paneer or even soya chunks.

It is an easy way to create delicious Chettinad meals for both vegetarian and non vegetarian preferences.

In this chettinad egg curry, you can cut the eggs into halves or lightly slit them if you prefer to keep them whole.

This helps the eggs absorb the rich chettinad masala better and make each bite more flavourful. And once the yolk gets coated in that thick, spicy gravy, it tastes absolutely amazing.

If you enjoy experimenting with egg curry recipes, try my other easy and tasty options on the blog like K erala style egg roast, egg pulusu, egg curry and many more.

• Egg: Boiled eggs are the main ingredient of this dish. They are a great source of protein, which makes the curry both filling and delicious. The eggs soak up the spicy masala well and give a delicious taste in every bite.
• Seasoning: Mustard seeds are tempered in hot oil and releases a nutty aroma that bases the curry base. For an authentic flavour, gingelly oil is best to use. But you can also use any neutral cooking oil of your choice.
• Onion and tomato: Onion and tomato form the base of the curry. Onion adds mild sweetness, while tomato puree brings mild tanginess that balances the spices and helps to create a thick gravy.
• Green chilli: Green chilli adds fresh heat to the curry and you can adjust based on your spice level.
• Ginger garlic paste: Ginger garlic paste adds a strong aroma that enhances the overall taste of the curry.
• Turmeric powder: Turmeric powder is added after tempering and sizzled in hot oil. It gives a beautiful yellow color to the dish.
• For fresh masala: Coriander seeds, whole pepper, dry red chilli, cumin seeds, fennel seeds and cinnamon are roasted in oil and ground into a smooth paste. This freshly prepared masala is what gives the authentic Chettinad curry flavour, rich aroma and taste.

Boiling Eggs

1)Take egg and water in a sauce pan. Bring it to a full boil, boil for 8 to 10 minutes.

2)Peel them and make lots of slashes in them.

Chettinad Masala

3)For Roasting and Grinding, Take all whole spices.

• 1 teaspoon Coconut Oil
• 2 tablespoon Coriander Seeds
• 1 teaspoon Black Peppercorns
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds

4)Now make the masala. Heat 1 teaspoon oil in a kadai. Add in the whole spices and roast them for 3 mins on low heat till they are toasted and roasted.

5)Take them in a blender and add some water to it.

6)Make into a smooth paste.

Tempering Spices

7)Now heat oil in a kadai. Add in mustard seeds, curry leaves, turmeric powder and let them sizzle.

Make Masala

8)Now add in the onions and green chilli.

9)Add in salt over the onions. Saute this for 2 mins till they are translucent.

10)Cover the pan with a lid and cook for 5 more mins, so the onions turns soft and cooked.

11)Let the onions cook till translucent.

12)Add in ginger garlic paste and cook for a minutes.

13)Now add in the masala paste along and saute this till the oil separates on top.

14)Cook till masala cooks down.

15)Now add in the tomato puree and cook them for 5 more mins till they are cooked.

16)Now pour some water and bring it to a full boil.

17) add in the eggs.

18)Cover the kadai and let them cook for 10 mins till the oil floats on top. Serve with rice or anything you prefer.

Expert Tips

Roast on medium heat: Always roast the whole species on medium heat to bring out the maximum flavour and this is what gives the curry its authentic Chettinad taste.

Adjusting spices: You can adjust spice levels by reducing or increasing dry red chillies and pepper as per your taste preference.

Boost flavour: For extra flavour, you can lightly fry the boiled eggs with a slit in a little oil with turmeric powder and red chilli powder before adding to the curry.

Garnishing: Garnish the egg curry with a handful of fresh coriander and curry leaves for extra freshness and flavour.

Storage: Store the leftover chettinad egg curry once it is completely cooled down to an airtight container. It stays fresh for 2 to 3 days. Reheat gently on the stove and add little water if the gravy thickens to adjust the consistency.

Serving: Chettinad egg curry tastes best when served hot with steamed rice, roti, chapati, parotta, idli or dosai. You can also pair it with pulao or jeera rice for a satisfying meal.

Q. Can I add coconut milk?

Absolutely! You can add a little coconut milk at the end to balance the spice level and make a mild creamy curry.

Q. Is it a spicy curry?

Yes, this chettinad curry is naturally spicy. However, you can easily adjust the spice level by reducing the quantity of red chilli to suit your taste.

Q. What makes this chettinad curry so special?

The highlight of chettinad curry is the freshly roasted and ground whole spice masala paste. This gives the curry its rich aroma, flavour and authentic taste.

Q. What can I use instead of boiled eggs?

This chettinad curry is a versatile one. You can replace boiled eggs with chicken, mutton, fish, paneer, mushroom or potato to create different variations using the same chettinad base masala.

For Tempering

• 2 tablespoon Coconut Oil
• 1 teaspoon Mustard Seeds
• ½ teaspoon Turmeric powder

For Curry Base

• 2 tablespoon Ginger Garlic Paste
• 1 teaspoon Salt to taste

For Roasting and Grinding

• 1 teaspoon Coconut Oil
• 2 tablespoon Coriander Seeds
• 1 teaspoon Black Peppercorns
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• Now make the masala. Heat 1 teaspoon oil in a kadai. Add in the whole spices and roast them for 3 mins on low heat till they are toasted and roasted. Take them in a blender and add some water to it. Make into a smooth paste.