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)
Crispy, golden-brown crepes made from a fermented rice and lentil batter. A beloved South Indian breakfast staple, this dosa recipe is light, airy, and naturally gluten-free. Perfect when served hot with sambar and coconut chutney. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
Crispy dosa with aromatic, perfectly spiced Chettinad egg curry. A protein-packed meal that's pure delight!
This chettinad dish is perfect for dinner. With 584.16 calories and 24.67g of protein per serving, it's a high-fiber option 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.
Servings4
Serving size: 2 pieces
246cal
9gprotein
35gcarbs
8gfat
Ingredients
1.5 cup Idli Rice (Parboiled rice is a good substitute.)
0.5 cup Urad Dal (Use whole, skinless urad dal.)
2 tbsp Chana Dal (Adds to the golden color and crispiness.)
0.5 tsp Methi Seeds (Aids in fermentation and adds flavor.)
0.25 cup Thick Poha (Helps in achieving a soft texture inside.)
1 tsp Salt (Add after fermentation. Use non-iodized salt for best results.)
2.5 cup Water (For grinding, plus more for soaking. Use cold water for grinding.)
2 tbsp Gingelly Oil (For cooking the dosas. Ghee or any neutral oil also works.)
Instructions
1
Soak the Rice and Lentils (6 hours)
In a large bowl, combine the idli rice and chana dal. Rinse them under running water 4-5 times until the water runs clear.
In a separate medium bowl, combine the urad dal and methi seeds. Rinse them 2-3 times.
Add enough fresh water to each bowl to cover the contents by at least 2 inches. Let both bowls soak for a minimum of 6 hours or up to 8 hours.
2
Grind the Batter (20 minutes)
Just before grinding, rinse the thick poha and soak it in 1/2 cup of water for 15 minutes until it softens.
Drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-speed blender. Grind to a very smooth, fluffy, and voluminous paste, adding about 1 cup of cold water gradually. Transfer this batter to a large pot or container (at least 4-5 quarts to allow room for fermentation).
Next, drain the water from the rice and chana dal. Add them along with the soaked poha to the same grinder.
Grind to a smooth yet slightly coarse paste (like fine semolina). Add about 1 to 1.5 cups of cold water as needed. The rice batter will not be as fluffy as the dal batter.
Pour the rice batter into the pot with the dal batter. Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method helps initiate fermentation.
Cover the pot with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours. Ideal spots include an oven with the light on (but oven off) or an Instant Pot on the 'Yogurt' setting.
The batter is fermented when it has risen, looks bubbly and porous, and has a pleasant, tangy aroma.
Once fermented, add the salt and gently mix the batter. Do not overmix, as this will deflate the air pockets. If the batter is too thick, add a few tablespoons of water to achieve a smooth, pourable consistency, similar to a thin pancake batter.
4
Cook the Dosas (2-3 minutes per dosa)
Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the tawa lightly with oil using a paper towel or half an onion.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Immediately, using the back of the ladle, spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top.
Cook for about 1-2 minutes, or until the bottom surface turns golden brown and crispy, and the edges begin to lift from the tawa.
Fold the dosa in half or roll it up. There is no need to flip and cook the other side for thin dosas.
5
Serve Immediately
Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.
