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)
330cal
16gprotein
16gcarbs
24g
Ingredients
8 pcs Egg (hard-boiled and peeled)
6 pcs Dry Red Chili (use Kashmiri for color and mild heat)
A fragrant and mildly spiced South Indian rice dish cooked with rich coconut milk and whole spices. This one-pot meal is subtly sweet, savory, and pairs perfectly with a spicy vegetable kurma or raita.
Aromatic Chettinad egg curry with creamy coconut rice. Perfectly spiced and soul-satisfying comfort food!
This chettinad dish is perfect for dinner. With 890.88 calories and 23.89g 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 serving
561cal
8gprotein
66gcarbs
31gfat
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 20 minutes)
1.5 cup Thick Coconut Milk (Use full-fat canned or first press)
1.5 cup Water
2 tbsp Coconut Oil (Can be substituted with ghee)
1 unit Onion (Large, thinly sliced)
1 tbsp Ginger Garlic Paste
3 unit Green Chillies (Slit lengthwise)
1 unit Bay Leaf
1 inch Cinnamon Stick
4 unit Cloves
3 unit Green Cardamom (Lightly crushed)
12 unit Cashews (Halved or whole)
2 tbsp Mint Leaves (Fresh, chopped)
2 tbsp Coriander Leaves (Fresh, chopped for garnish)
1.25 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Rice
Rinse the basmati rice under cold running water 3-4 times, or until the water runs clear. This removes excess starch.
Soak the rinsed rice in ample water for 20 minutes. This helps the grains cook evenly and become long and fluffy.
After 20 minutes, drain the water completely using a colander and set the rice aside.
2
Temper Spices and Sauté Aromatics
Place a 3-liter pressure cooker over medium heat and add the coconut oil. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, and crushed cardamom pods.
Sauté for about 30-40 seconds until the spices become fragrant.
Add the cashews and fry until they turn a light golden brown. Remove them with a slotted spoon and set aside for garnish.
To the same oil, add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and slit green chilies. Continue to sauté for another minute until the raw aroma of the paste disappears.
Add the drained rice to the cooker. Gently stir and sauté for 1 minute, being careful not to break the delicate grains.
Pour in the thick coconut milk and water. Add the salt and chopped mint leaves.
Stir everything gently to ensure it's well combined.
Secure the lid of the pressure cooker. Cook on medium heat for 2 whistles.
After the second whistle, turn off the heat and allow the pressure to release naturally. This will take about 10-12 minutes and is crucial for perfectly cooked rice.
4
Garnish and Serve
Once the pressure has fully subsided, carefully open the cooker lid.
Use a fork to gently fluff the rice from the sides to separate the grains without mashing them.
Garnish with the fried cashews you set aside earlier and freshly chopped coriander leaves.
Serve the Coconut Milk Rice hot with a side of vegetable kurma, chicken curry, or a simple onion raita.
