South Indian egg curry recipe from Tamil Nadu. This Chettinad egg curry is spicy and Hot. I am sharing with you how to make egg curry. Fragrant spices, tomatoes and onions make a delicious and satisfying south Indian egg curry.
This comforting egg curry recipe that tastes best with rice, roti or paratha.
I love egg curry recipes and I have shared many types of egg curries. I have made and love egg curry from all parts of India. Each Indian cuisine has it's distinct flavour and method of cooking so you can transform eggs into so many different flavours and tastes.
The speciality of this South Indian egg curry recipe is freshly made masala. Chettinad cuisine is famous for its spicy and pungent food. A number of spices and aromatics are used to cook this Boiled 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.
Why This Egg Curry Recipe Works?
- Coconut based Gravy is mouth waveringly delicious.
- Right balance of spices and heat makes this egg curry very addictive.
- This is gluten-free and low carb Indian egg curry recipe.
- 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.
Eggs: organic or farm-fresh eggs taste best. Use fresh eggs for best taste and texture.
Masala Blend: Coriander Seeds, Cumin Seeds, Fennel Seeds, Carom Seeds, Mustard Seeds, Black Pepper, Cinnamon Stick, Star anise, Cardamom, Poppy Seeds, Red Chili.
For Curry base: Bay Leaf, Red Chili, Turmeric Powder, Red Chili Powder, Salt to taste, Tomato Water
Fresh Ingredients: Onion, coconut, tomato, curry leaves, green chilli.
How to Make Egg Curry?
This South Indian Egg curry is super easy to make. Roasted ground masalas, curry leaves, and coconut paste give this curry a distinct nutty flavour.
Eggs are first boiled and then fried. These Fried eggs simmered in a hot luscious aromatic gravy.
Making Masala Curry Base
The rich flavour 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.
The heavenly taste of curry comes from masala or spice mix that is added to the curry base. Make sure to read the recipe prep or Watch Video.
Recipe Notes and My Tried & Tested Tips
- Prior to cooking the gravy, I fry the eggs, you can skip that step and make this egg curry with boiled eggs.
- While making egg curry make a slit or poke the eggs with a fork all over before frying. This helps in the absorption of flavours till inside the eggs.
- Roast the spices and masala on slow heat otherwise it burns easily
- If you are serving it with steaming rice then add a little more water accordingly for the slightly thin consistency of the curry.
- You can make this dry spice powder, store it and make other Chettinad style recipes like Chettinad chicken, Potato fry or Paneer etc.
What To Serve with Egg Curry
We usually make either masala potato, potato fry or potato & Onion sabji as a side and serve with chapati or Dal Paratha.
More Such Recipes
This recipe was originally published on Feb 26, 2019. Updated the text and information on 14th July 2021.
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Chettinad Egg Curry
(For Chettinad Masala)
- 1 teaspoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Carom Seeds
- ½ teaspoon Mustard Seeds
- ½ teaspoon Black Pepper
- ½ 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.