Chettinad Egg Masala
Chettinad Egg Masala 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 Masala 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. So try this chettinad egg masala and share your comments!
Chettinad Egg Masala
Furthermore, I would like to share some of my suggestions for a perfect Chettinad egg masala. Firstly, 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. Secondly, roasting eggs is optional. Finally, you can also add 1 tbsp of poppy seeds instead of cashew nuts.
You may also like Chettinad chicken curry.

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

Serves 4 Print Prep Time 00:15 Cook Time 00:15 Total Time 00:30
Prep Time 00:15 Cook Time 00:15 Total Time 00:30 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 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 masala
- 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 masala is ready to serve! By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Chettinad Egg Masala
Serves 1
Prep Time: 00:15
Cook Time: 00:15
Total Time: 00:30
Ingredients
- 4 boiled eggs
- 1 medium sized, finely chopped onion
- 1 large sized, chopped tomatoes
- 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
- to taste salt
- few for garnishing coriander leaves
- 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
- 1 tsp oil
- 1/4 tsp red chilli powder
- a pinch salt
Instructions
- 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.
- 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.
- 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 masala is ready to serve!
By Santhi Therese
The Indian Claypot


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, Spicy Kadai Paneer Recipe, Mutton Peas Masala, Kadai Paneer Masala, Bitter Gourd Curry, Pachai Mochai Curry / Fresh Field Beans Curry, Spinach Cottage Cheese Curry/Palak Paneer, Egg Omelette Curry, Fish Curry Recipe, Mutton Liver Stir fry, Homemade Ginger Garlic Paste, Mutton Chukka/Varuval, Paneer Jalfrezi Recipe, Chole Bhature / Chola Poori, Crab Masala, Matar Paneer Masala, Mutton Curry, Paneer Butter Masala, Soya Chunks Paneer Korma, Coconut Chicken Curry with Potatoes .