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)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Perfectly spiced, aromatic Chettinad Egg Curry with flaky parotta – a protein-packed, soul-satisfying delight!
This indian dish is perfect for dinner. With 1180.27 calories and 25.67g 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: 2 pieces
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
