Chettinad egg curry, a spicy fragrant and hot egg curry recipe from Tamil Nadu. I am sharing with you traditional recipe of How to make egg curry Chettinad style. A delicious South Indian egg curry for rice, roti or parrota.
A South Indian egg curry recipe with coconut made with freshly made home ground chettinad masala. Chettinad cuisine is famous for its spicy and pungent food. A number of spices and aromatics are used to cook this Tamil cuisine.
How to Make Chettinad Egg Curry Recipe
I know Chettinad chicken is more popular than Chettinad egg recipe, but being an Ovo lacto vegetarian I cook vegetarian dishes primarily. Fenugreek, cumin seeds, fennel, peppercorns and chillies are some of the prominent spices used in making Chettinad cuisine. If like me you also have a weakness for spicy food the Chettinad dishes are a must try.
Chettinad Egg gravy is a super easy egg curry to make. It has a peculiar tempting nutty aroma. Fried eggs simmered in a hot luscious aromatic gravy, it is one of the egg curries that tastes incredible with steamed rice, veg biryani or idiyappam.
I love how roasted ground masalas, curry leaves, and coconut paste give this curry a distinct nutty flavor. If you want a recipe of egg curry without coconut then you can make Mumbai Street Style Egg Recipe.
Since Chettinad egg curry is primarily made with roasted dry masalas, make sure read the recipe prep or Watch Video. Prior to cooking the gravy I fry the eggs, you can skip that step and make Chettinad egg curry with boiled eggs too. Coming back to this Chettinad recipes, you can serve the egg curry for rice or make a semi-dry version and serve it with parathas. If you follow Keto diet this is great keto egg curry recipe.
We all understand the importance of perfectly boiled eggs. If eggs are not perfectly boiled even a simple egg sandwich will taste bland. So, I thought of sharing my tried and tested tips. I have included method to make perfect hard-boiled egg on the stove or how to boil eggs in Instant pot.
Chettinad Egg Curry Recipe
I usually get carried away when it comes to sharing egg curry recipes. 😀 So finally coming back to the flavourful Chettinad Egg Masala recipe. It is one of the most popular recipes of the Chettinad cuisine because of its insanely delicious taste.
Perfectly balanced spices make it a mouthwatering recipe. Another Chettinad recipe that you can make in less than 20 minutes is Chettinad Aloo Fry.
How to make Chettinad Masala
The rich flavor of this South-Indian recipe comes from the dry Chettinad masala. To make the masala I roasted coriander seeds, cumin seeds, fennel seeds, mustard seeds, whole black pepper, and a few other spices. After dry roasting, all you have to do is grind them in a powdery texture.
You can make Chettinad masala and store it to use in other Chettinad recipes as well.
Chettinad Egg Curry – Recipe Notes
- While making egg curry make a slit or poke the eggs with a fork all over before frying.
- Roast the masala well on slow heat otherwise it burns easily
- If you are serving it with steaming rice then add water accordingly for a semi-water based gravy.
There is something very comforting about Dhaba style traditional recipes. Traditional Egg Curry recipes are easy to cook and taste incredibly good. If you love egg recipes, I am sure you should make Kolhapuri egg curry, Saag Anda Curry, and Egg Punjabi Masala Curry.
You can also try
You know I love eggs and love to cook a variety of egg recipes . I think just like potatoes, eggs are so versatile that you can make them with different spices and they came out best! You can easily make a wholesome meal with it.There are so many varieties of boiled egg curry. When it comes to making 20-minute egg curry recipes I cook either Bengali egg curry Dim Kosha, Punjabi Egg Curry or Mughlai style egg curry, Kerala Muttai curry.
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Chettinad Egg Curry
Chettinad Egg Curry is a one-pot, easy to make egg curry well served with steamed rice or veg biryani.
(For Chettinad Masala)
- 1 teaspoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Carom Seeds
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Black Pepper
- 1/2 Cinnamon Stick
- 1 Star anise
- 2-3 Cardamom
- 1 teaspoon Poppy Seeds
- 3-4 Red Chili
(For Egg Curry)
- 6 Eggs
- 1 Bay Leaf
- 1 Onion Chopped
- 1 Red Chili
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- Salt to taste
- 1 Tomato Chopped
- 1 teaspoon Chettinad Masala
- 1 tablespoon Coconut Paste
- Sprig of curry leaves
To make Chettinad egg curry, the first step is to fry the eggs.
Heat oil in a pan and add soft boiled eggs in it. Turn the eggs and fry them from both sides.
When the eggs are golden brown carefully take them out in a plate.
Now, in the same pan add a bay leaf, chopped onions, and a red chili. Cook the onions ‘til they are golden brown and then add the spices.
Add a teaspoon of turmeric powder, red chili powder, and salt.
Cook the spices until they are well roasted and then add tomatoes in it.
When the tomatoes are soft and pulpy add a teaspoon of Chettinad Masala and coconut paste in the masala.
Add a sprig of curry leaves in it. Roast the masala well and when the oil starts to leave the masala to add water in it.
Pierce the eggs with a knife or fork and add them in the gravy. This way the eggs will be able to soak the gravy. Cover it with a lid and cook for another 4-5 minutes.
Serve it hot with fried rice or chapati.