A fiery and aromatic South Indian curry where eggs are gently poached in a rich gravy made from freshly roasted spices. This classic Chettinad dish is a flavor explosion, perfect with rice or parotta.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving(1 cup curry with 2 poached eggs)
365cal
16gprotein
21gcarbs
26g
Ingredients
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
6 whole Dried Red Chilies (Adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and healthy South Indian stir-fry where tender green beans are cooked with aromatic spices and finished with fresh grated coconut. This classic side dish comes together in under 30 minutes and pairs perfectly with rice and sambar.
About Chettinad Egg Drop Curry, Steamed Basmati Rice and Beans Poriyal
Aromatic Chettinad egg curry with fiber-rich beans and rice – perfectly spiced and soul-satisfying!
This chettinad dish is perfect for lunch. With 792.95 calories and 24.89g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Gingelly Oil (Sesame oil)
1 tsp Mustard Seeds
15 leaves Curry Leaves
1 large Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 medium Tomatoes (Finely chopped)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste
2.5 cup Water
1.25 tsp Salt (Adjust to taste)
8 whole Large Eggs
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala Paste
In a dry pan over low-medium heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cloves, cinnamon, star anise, and kalpasi for 2-3 minutes until they become fragrant. Ensure they do not burn.
Add the grated coconut to the pan and continue to roast for another 1-2 minutes until it turns a light golden brown.
Remove the mixture from the heat and allow it to cool down completely.
Transfer the cooled spices to a blender or grinder. Add a few tablespoons of water and grind to a very smooth, fine paste. Set aside.
2
Create the Curry Base
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds. Once they begin to splutter, add the curry leaves and sauté for 30 seconds.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
3
Build the Gravy
Add the chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they break down and become mushy.
Add the turmeric powder and the prepared Chettinad masala paste. Sauté for 5-7 minutes on low-medium heat, until the masala is well-cooked and you see oil separating at the edges.
In a small bowl, mix the tamarind paste with 1/2 cup of warm water to dissolve it. Pour this tamarind water into the pan.
Add the remaining 2 cups of water and salt. Stir well to combine everything.
4
Simmer and Poach the Eggs
Bring the curry to a boil, then reduce the heat to a low simmer. Let it gently bubble for 5 minutes for the flavors to meld.
Reduce the heat to the lowest setting. Crack one egg at a time into a small bowl and gently slide it into the simmering curry. Repeat for all eggs, ensuring they are spaced apart.
Do not stir the curry after adding the eggs, as this will break them.
Cover the pan with a lid and let the eggs poach for 7-10 minutes. The whites should be fully set, and the yolks cooked to your preference (7 minutes for runny, 10 minutes for firm).
Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for 5 minutes before serving.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
1 medium Onion (Finely chopped)
0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the beans)
Instructions
1
Prepare the Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté and Cook the Beans
Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.
