A fiery and aromatic egg curry from the Chettinad region of Tamil Nadu. Hard-boiled eggs are simmered in a rich gravy made with a freshly ground spice blend, featuring notes of black pepper, fennel, and star anise.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 eggs)
339cal
16gprotein
18gcarbs
24g
Ingredients
8 pcs Egg (hard-boiled and peeled)
6 pcs Dry Red Chili (use Kashmiri for color and mild heat)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
Aromatic, perfectly spiced Chettinad Egg Curry with energy-giving Ghee Rice and crispy pappadam. Delicious!
This kerala dish is perfect for lunch. With 1021.5799999999999 calories and 28.75g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Gingelly Oil (also known as Indian sesame oil)
1 tsp Mustard Seeds
10 pcs Curry Leaves
2 pcs Onion (medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Tomato (medium, pureed)
0.5 tsp Turmeric Powder
1.25 tsp Salt (or to taste)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Hard boil the eggs for 10-12 minutes. Once cooked, transfer them to an ice bath, then peel.
Gently make 2-3 shallow slits on each peeled egg with a knife. This helps them absorb the flavors of the gravy.
Heat 1 teaspoon of gingelly oil in a pan over medium heat. Add the slit eggs and sauté for 2-3 minutes until they are lightly golden and blistered. Set aside.
2
Roast and Grind the Chettinad Masala
In a dry pan over low heat, add the dry red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, and star anise.
Dry roast for 2-3 minutes, stirring continuously, until the spices become fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until the coconut turns a light golden brown.
Remove the mixture from the heat and allow it to cool completely.
Transfer the cooled spices to a grinder and blend into a fine powder. Add 3-4 tablespoons of water and grind again to form a smooth, thick paste.
3
Cook the Gravy Base
In the same pan, heat the remaining gingelly oil over medium heat. Add the mustard seeds and wait for them to splutter.
Add the curry leaves and sauté for a few seconds until they turn crisp.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4
Simmer the Curry
Add the tomato puree and cook for 5-7 minutes until it thickens and you see oil separating from the sides of the mixture.
Add the turmeric powder and the freshly ground Chettinad masala paste. Sauté on low heat for 2-3 minutes until the masala is fragrant.
Pour in 1.5 cups of water and add salt. Stir well to combine everything.
Bring the gravy to a gentle boil, then carefully slide in the shallow-fried eggs.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes, allowing the eggs to soak up the rich flavors.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice, idiyappam (string hoppers), appam, or parathas.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)
Instructions
1
Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.
2
Method 1: Deep Frying (Classic Method)
Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
Repeat the process for all pappadams, frying one at a time.
3
Method 2: Roasting over Open Flame (Smoky Flavor)
Turn on a gas stove to a low-medium flame.
Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4
Method 3: Microwaving (Oil-Free Method)
Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5
Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
