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

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

  1. 4 eggs, boiled
  2. 1 medium sized onion finely chopped
  3. 1 large sized tomatoes, chopped
  4. 2 tsp ginger and garlic paste
  5. 3 tbsp oil
  6. 1/2 tsp cumin seeds
  7. 1/2 bay leaf
  8. few curry leaves
  9. 1/4 tsp turmeric powder
  10. salt to taste
  11. few coriander leaves for garnishing          For Chettinad Masala
  12. 1 tbsp coriander seeds
  13. 5 red chilies
  14. 3/4 tsp fennel seeds
  15. 5 whole cashews
  16. 1/2 tsp cumin seeds
  17. 1/4 tsp whole peppercorns
  18. 1 inch cinnamon
  19. 3 nos cloves
  20. 1 green cardamom
  21. 1/3 cup grated coconut          To fry eggs
  22. 1 tsp oil
  23. 1/4 tsp red chilli powder
  24. a pinch of salt          Preparations
  25. Place the chopped tomatoes in a blender and make a puree.
  26. Make few slits on the boiled eggs randomly.
  27. 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
  28. Heat a pan and dry roast coriander seeds and chilies over low heat until a nice aroma comes.
  29. Then add fennel, cumin, cashews, peppercorns, cinnamon, cloves and cardamom. Saute and roast for a minute.
  30. Then add grated coconut and saute until it turns into light golden brown.
  31. Remove from the heat and let it cool down for some time and powder finely.
  32. Then add little water and make a thick paste.          How to make chettinad egg masala
  33. 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.
  34. Then add finely chopped onions and fry until browned.
  35. Further, add ginger and garlic paste and saute until its raw smell disappears.
  36. Add tomato puree and saute for one minute. Then add some salt and turmeric powder and cook until it becomes thick.
  37. Now add the ground masala paste and give a good stir and pour some water as needed to make gravy.
  38. Cover and cook over medium heat until the gravy becomes thick.
  39. When the gravy becomes thick, add the roasted eggs and cook for another 3 mins.
  40. Finally, garnish with chopped coriander leaves.
  41. 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, Kadai Paneer Recipe, Mutton Peas Curry, Kadai Paneer Masala, Bitter Gourd Curry, Pachai Mochai Curry / Fresh Field Beans Curry, Spinach Cottage Cheese Curry/Palak Paneer, Egg Omelette Curry, Indian Fish Curry, Liver Recipe, Homemade Ginger Garlic Paste, Mutton Chukka/Varuval, Paneer Jalfrezi, Chole Bhature / Chola Poori, 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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Other Recipes


Vendakkai Mor Kuzhambu / Okra Yogurt Gravy
Kadai Paneer Recipe
Mutton Peas Curry
Kadai Paneer Masala
Bitter Gourd Curry
Pachai Mochai Curry / Fresh Field Beans Curry
Spinach Cottage Cheese Curry/Palak Paneer
Egg Omelette Curry
Indian Fish Curry
Liver Recipe
Homemade Ginger Garlic Paste
Mutton Chukka/Varuval
Paneer Jalfrezi
Chole Bhature / Chola Poori
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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