Chettinad Egg Curry

Chettinad Egg Curry is a spicy, tasty and a flavorful curry recipe from South Indian Cuisine. It goes very well with Idli, dosa, idiyappam and even with chapatti and rotis.

Chettinad Egg Curry

Welcome to today's recipe on the Indian Claypot! In this post, we'll be making a delicious and flavorful Chettinad egg curry. This South Indian dish is known for its unique blend of spices and the rich, creamy gravy that coats the boiled eggs. Get ready to elevate your egg curry game with this authentic Chettinad recipe!

What Is Chettinad Egg Curry?

  • Chettinad egg curry is a flavorful and aromatic dish that originates from the Chettinad region of Tamil Nadu, India. It is known for its rich and spicy flavors, combining succulent boiled eggs with a variety of Indian spices and unique seasoning. This dish is a perfect blend of traditional Indian ingredients, creating a delicious and satisfying meal that is sure to impress.
  • The combination of finely chopped onions, tomatoes, ginger, garlic, and a blend of aromatic spices such as coriander seeds, red chilies, fennel seeds, and more, all come together to create a dish that is bursting with flavor. The use of coconut and curry leaves provide a unique South Indian twist to the dish, adding a depth of flavor that is sure to leave your taste buds craving for more.
  • The process of creating this dish involves several steps, including roasting and grinding the spices to create a rich and flavorful masala paste, which is then combined with the tomato puree to form a thick and aromatic gravy. The boiled eggs are then fried and added to the gravy, allowing them to soak up all the delicious flavors. Garnished with fresh coriander leaves, the Chettinad egg curry is a perfect accompaniment to steamed rice or Indian bread, making it a delightful meal for all occasions.

Overall, Chettinad egg curry is a must-try for anyone looking to experience the traditional flavors of South Indian cuisine. Whether you are a fan of spicy dishes or simply appreciate the rich and aromatic flavors of Indian spices, this dish is sure to leave a lasting impression. So, roll up your sleeves and get ready to embark on a culinary journey through the flavors of the Chettinad region with this delectable egg curry recipe.

Why You'll Love Chettinad Egg Curry?

  • Deliciously Spiced: The Chettinad egg curry is spiced to perfection, offering a robust and flavorful taste that will tantalize your taste buds.
  • Rich and Creamy Texture: The rich, creamy texture of the gravy, combined with the tender, golden-fried eggs, makes for a satisfying and indulgent dish.
  • Health Benefits: Eggs are a great source of protein and essential nutrients, making this curry a nutritious and wholesome meal option.
  • Versatile Dish: This dish is versatile and can be enjoyed with a variety of accompaniments such as rice, roti, or naan, making it a great option for any meal.
  • Authentic Chettinad Flavors: The unique blend of spices and masalas used in the recipe captures the authentic flavors of Chettinad cuisine, providing a truly authentic dining experience.
  • Easy to Prepare: With simple step-by-step instructions, you can easily recreate this delectable Chettinad egg curry at home, making it a perfect choice for both novice and experienced cooks alike.

Ingredients for Chettinad Egg Curry

  • Boiled eggs: The main star of the dish, boiled eggs add texture and a protein punch to the curry.
  • Onion and tomatoes: These two ingredients form the base of the curry, adding a sweet and tangy flavor to the dish.
  • Ginger and garlic paste: Bringing a depth of flavor and aroma, the ginger and garlic paste enhances the overall taste of the curry.
  • Spices: A combination of cumin seeds, bay leaf, curry leaves, turmeric powder, coriander seeds, red chilies, fennel seeds, whole cashews, whole peppercorns, cinnamon, cloves, and green cardamom, these spices give the curry its characteristic Chettinad flavor - rich, aromatic, and slightly spicy.
  • Grated coconut: Adding a hint of sweetness and a creamy texture, the grated coconut balances out the spice and heat of the curry.
  • Oil: Used for frying and sautéing, the oil not only adds richness to the dish but also helps to bring out the flavors of the other ingredients.

How To Make Chettinad Egg Curry?

Chettinad egg curry is a flavorful and aromatic dish that is perfect for a hearty meal. Follow these steps to create a delicious Chettinad egg curry:

  • First, prepare the ingredients by boiling 4 eggs and chopping onion and tomatoes.
  • Heat a pan with 1 tsp of oil, add red chili powder and salt, then fry the boiled eggs until golden. This step is crucial as it adds flavor and texture to the eggs.
  • Dry roast coriander seeds, chilies, fennel, cumin, cashews, peppercorns, cinnamon, cloves, and cardamom until aromatic and then mix in the grated coconut. Roasting the spices enhances their flavors and adds depth to the dish.
  • Make a thick paste of the roasted spices and coconut. This paste will be the base of the curry and will contribute to the rich and spicy flavor of the dish.
  • In a separate pan, saute cumin seeds, bay leaf, curry leaves, onions, and ginger-garlic paste until browned and fragrant. Adding the tomato puree and cooking it until thick adds a tangy and savory element to the curry.
  • Combine the ground masala paste with the tomato and onion mixture, and add water to achieve the desired gravy consistency. Cover and cook until the gravy becomes thick and flavorful.
  • Finally, add the roasted eggs to the thick gravy and cook for a few minutes to allow the flavors to meld together.
  • Garnish the Chettinad egg curry with chopped coriander leaves for a pop of freshness and color.

By following these key steps, you'll be able to create a mouthwatering Chettinad egg curry that is sure to be a hit at the dinner table.

Serving Suggestions

  • Pair with Rice or Roti: Chettinad egg curry pairs perfectly with steamed rice or hot roti. The creamy and flavorful gravy of the curry complements the plainness of rice or the softness of roti.
  • Accompany with Pickles and Raita: Enhance the flavors by serving the curry with tangy pickles and refreshing raita. The tanginess of pickles and the coolness of raita provide a well-rounded taste to the meal.
  • Serve with Appam or Idiyappam: For a South Indian twist, serve the Chettinad egg curry with fluffy appam or string hopper idiyappam. The mildness of these dishes balances the spiciness of the curry.
  • Add a Side of Vegetable Stir-Fry: Complete the meal with a side of crunchy and colorful vegetable stir-fry. The crispness of the vegetables will add texture to the meal and provide a balance to the creamy curry.
  • Garnish with Fried Papad: For a crispy addition to the meal, serve the curry with some fried papad. The crunchiness of the papad complements the smoothness of the curry.
  • Enjoy with a Glass of Lassi or Buttermilk: To wash down the spicy flavors, enjoy a refreshing glass of lassi or buttermilk. The coolness of these drinks helps to soothe the palate after indulging in the rich curry.

Tips for Making Chettinad Egg Curry

For Masala: Fresh Chettinad masala plays a vital role in this recipe. So take care while roasting the masalas. Roast them over low heat without burning otherwise it will lend a bitter taste.

Cooking Techniques: When frying the boiled eggs, make sure to gently make slits on them to allow the flavors of the curry to penetrate. Additionally, when making the masala paste, ensure that the spices are roasted and powdered finely to enhance the flavor of the curry.

Garnishing for Presentation: Garnishing with chopped coriander leaves not only adds a pop of color to the dish but also brings a fresh, aromatic flavor to the curry. Presentation is key, so take the time to garnish the dish beautifully before serving.

Storage and Reheating: Chettinad egg curry can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, add a little water to the curry to bring back its original consistency and heat it gently on the stovetop.

Adjusting Heat Level: If you prefer a spicier curry, you can increase the quantity of red chilies in the masala paste. Conversely, if you prefer a milder heat, reduce the amount of red chilies and whole peppercorns accordingly.

Serving Suggestions: Chettinad egg curry pairs well with steamed rice, roti, or naan. Consider serving it with a side of raita or a simple cucumber salad to complement the flavors of the curry. Enjoy your delicious Chettinad egg curry!

Variations for Chettinad Egg Curry

  • Vegetarian version: For a vegetarian option, replace the boiled eggs with paneer or tofu. You can also use vegetables like potatoes, cauliflower, or bell peppers for a vegetarian twist on this classic dish.
  • Spice level: If you prefer a milder curry, reduce the amount of red chilies and peppercorns in the masala paste. For those who enjoy a spicier kick, you can increase the quantity of red chilies or add a dash of chili powder.
  • Creamy twist: To add creaminess to the curry, you can mix in some coconut milk or cashew paste to the gravy. This will give the dish a rich and luxurious texture.
  • Tangy flavor: Experiment with adding a splash of tamarind juice or a squeeze of lemon for a tangy and refreshing flavor profile.
  • Protein variation: Instead of eggs, you can try using chicken, fish, or shrimp to create a different version of Chettinad curry, each providing its own unique taste and texture.
  • Garnishing ideas: Get creative with the garnishes by adding toasted coconut flakes, slivered almonds, or a sprinkle of garam masala on top for an added burst of flavor and texture.

How to Store Chettinad Egg Curry

  • Storing the Curry: Once the Chettinad egg curry is cooked, allow it to cool completely before storing it. Transfer the curry into an airtight container and refrigerate it to maintain its freshness. It can last for up to 3-4 days in the refrigerator.
  • Storing the Masala Paste: If you have leftover masala paste, store it in an airtight container and refrigerate. It can be used within a week for preparing another batch of Chettinad egg curry.
  • Preserving the Ground Spices: Store the ground spices in airtight containers in a cool, dark place, away from direct sunlight and heat. This will help preserve the aroma and flavor of the spices for future use.
  • Extending the Shelf Life of Boiled Eggs: If you have leftover boiled eggs, store them in the refrigerator in a container filled with water. Change the water every day to keep the eggs fresh and maintain their quality for longer.
  • Storing Fresh Ingredients: Store fresh ingredients like tomatoes, onions, and ginger in separate containers in the refrigerator to prevent them from spoiling quickly. Use them within a week for the best flavor in your Chettinad egg curry.
  • Importance of Proper Storage: Proper storage of ingredients and the prepared curry is crucial to maintain the freshness and flavor of the Chettinad egg curry. It ensures that the dish remains enjoyable and safe to consume.

Frequently Asked Questions (FAQs)

What can I substitute for eggs in Chettinad egg curry?

  • You can substitute the eggs with tofu, potatoes, or even paneer for a vegetarian option. For a non-vegetarian alternative, you can use chicken or prawns instead of eggs.

How can I make the Chettinad egg curry spicier?

  • To make the egg curry spicier, you can increase the quantity of red chili powder or add extra whole red chilies when roasting the spices. You can also add a dash of chili flakes or freshly ground black pepper for an extra kick.

Can I make Chettinad egg curry without coconut?

  • Yes, if you prefer to make the egg curry without coconut, you can simply omit it from the recipe. The dish will still have a rich and robust flavor from the aromatic spices and tomato-based gravy.

How can I adjust the consistency of the gravy?

  • If you prefer a thicker gravy, you can reduce the amount of water when adding the ground masala paste and simmer the curry for a longer time. For a thinner gravy, you can add more water as needed during the cooking process.

Can I make Chettinad egg curry ahead of time?

  • Yes, you can make the curry ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before serving and garnish with fresh coriander leaves for a delicious meal.

What are the best accompaniments for Chettinad egg curry?

  • Chettinad egg curry pairs well with steamed rice, biryani, roti, naan, or even crusty bread. You can also serve it with a side of raita, salad, or pickles for a complete and satisfying meal.

Recipe Card

Chettinad Egg Curry

Chettinad Egg Curry 2018-07-25 04:01:30

Serves 4                             Print        

Prep Time   00:20        

Cook Time   00:30        

Total Time   00:50                      

Ingredients

  • 4 eggs, boiled
  • 1 medium sized onion finely chopped
  • 1 large sized tomatoes, chopped
  • 2 tsp ginger and garlic paste
  • 3 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 bay leaf
  • few curry leaves
  • 1/4 tsp turmeric powder
  • salt to taste
  • few coriander leaves for garnishing          

For Chettinad Masala

  • 1 tbsp coriander seeds
  • 5 red chilies
  • 3/4 tsp fennel seeds
  • 5 whole cashews
  • 1/2 tsp cumin seeds
  • 1/4 tsp whole peppercorns
  • 1 inch cinnamon
  • 3 nos cloves
  • 1 green cardamom
  • 1/3 cup grated coconut          

To fry eggs

  • 1 tsp oil
  • 1/4 tsp red chilli powder
  • a pinch of salt 

Instructions:         

Preparations

  • Place the chopped tomatoes in a blender and make a puree.
  • Make few slits on the boiled eggs randomly.
  • Heat a pan with 1 tsp of oil over low heat. When the oil heats add red chili powder and salt. Immediately add boiled eggs and fry until golden. Remove from the heat and keep it aside for further use.          

For Masala

  • Heat a pan and dry roast coriander seeds and chilies over low heat until a nice aroma comes.
  • Then add fennel, cumin, cashews, peppercorns, cinnamon, cloves and cardamom. Saute and roast for a minute.
  • Then add grated coconut and saute until it turns into light golden brown.
  • Remove from the heat and let it cool down for some time and powder finely.
  • Then add little water and make a thick paste.          

How to make chettinad egg curry

  • Heat a pan with 3 tbsp of oil over medium heat. When the oil heats, add cumin seeds, bay leaf and curry leaves, saute for few seconds.
  • Then add finely chopped onions and fry until browned.
  • Further, add ginger and garlic paste and saute until its raw smell disappears.
  • Add tomato puree and saute for one minute. Then add some salt and turmeric powder and cook until it becomes thick.
  • Now add the ground masala paste and give a good stir and pour some water as needed to make gravy.
  • Cover and cook over medium heat until the gravy becomes thick.
  • When the gravy becomes thick, add the roasted eggs and cook for another 3 mins.
  • Finally, garnish with chopped coriander leaves.
  • Now your tasty chettinad egg curry is ready to serve!         

By Santhi Therese    The Indian Claypot

https://theindianclaypot.com/

Step-By-Step Instructions:

Heat a pan and dry roast coriander seeds
and chilies over low heat until a nice aroma comes.

Then add fennel, cumin, cashews, peppercorns,
cinnamon, cloves and cardamom. Saute and roast for a minute.

Then add grated coconut and

saute until it turns into light golden brown.

Heat a pan with 1 tsp of oil over low heat.
When the oil heats add red chili powder and salt.

Immediately add boiled eggs and fry until golden.
Remove from the heat and keep it aside for further use.

Heat a pan with 3 tbsp of oil over medium heat.
When the oil heats, add cumin seeds, bay leaf and curry leaves, saute for few seconds.

Then add finely chopped onions
and fry until browned.

Further, add ginger and garlic paste
and saute until its raw smell disappears.

Add tomato puree and saute for one minute.

Then add some salt and turmeric powder

and cook until it becomes thick.

Now add the ground masala paste

and give a good stir

and pour some water as needed to make gravy.

Cover and cook over medium heat
until the gravy becomes thick.

When the gravy becomes thick,
add the roasted eggs and cook for another 3 mins.

Finally, garnish with chopped coriander leaves.

You may also like my other Indian Curries posts and recipes like Vendakkai Mor Kuzhambu / Okra Yogurt Gravy, Kadai Paneer Recipe, Mutton Peas Curry, Kadai Paneer Masala, Karela Curry / Bitter Gourd Curry, Mochai Kuzhambu Recipe / Fresh Field Beans Curry, Palak Paneer Recipe, Omelette Curry, Indian Fish Curry, Liver Recipe, Ginger Garlic Paste Recipe, Mutton Chukka Recipe, Paneer Jalfrezi Recipe, Chole Bhature / Chola Poori, Nandu Masala / Crab Masala, Matar Paneer Masala, Indian Mutton Curry Recipe, Paneer Butter Masala, Soya Chunks Paneer Korma, Indian Chicken Curry with Potatoes .


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Palak Paneer Recipe
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Liver Recipe
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Mutton Chukka Recipe
Paneer Jalfrezi Recipe
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Matar Paneer Masala
Indian Mutton Curry Recipe
Paneer Butter Masala
Soya Chunks Paneer Korma
Indian Chicken Curry with Potatoes

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