A fiery and aromatic South Indian egg curry from the Chettinad region. Hard-boiled eggs are simmered in a rich gravy made with a freshly ground spice blend of fennel, peppercorns, and star anise. A perfect side for rice or parottas.
Prep20 min
Cook30 min
Servings4
Serving size: 2 eggs(2 eggs in approximately 1 cup of gravy)
336cal
16gprotein
19gcarbs
23g
Ingredients
8 count Egg (hard-boiled and peeled)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds
1 tsp Black Peppercorns
5 count Dried Red Chili (adjust to your spice preference)
Soft, pillowy steamed rice cakes with a slightly tangy flavor from fermentation. This classic South Indian breakfast is naturally vegan, gluten-free, and pairs perfectly with sambar and coconut chutney. Note: Total time excludes the essential 14-20 hours of soaking and fermentation.
A flavorful and spicy South Indian condiment made from roasted lentils, sesame seeds, and red chilies. This 'gunpowder' is perfect for sprinkling over idlis and dosas, especially when mixed with ghee or sesame oil.
Aromatic Chettinad Egg Gravy with melt-in-mouth Idli and spicy Podi. A protein-packed comfort food delight!
This chettinad dish is perfect for dinner. With 465.95000000000005 calories and 21.43g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Kalpasi (also known as stone flower)
3 tbsp Grated Coconut (fresh or desiccated)
3 tbsp Gingelly Oil (for the gravy)
1 tsp Mustard Seeds
1 sprig Curry Leaves
2 medium Onion (finely chopped)
1.5 tbsp Ginger Garlic Paste
2 medium Tomato (pureed)
0.5 tsp Turmeric Powder
1.25 tsp Salt (or to taste)
2 cup Water
1 tsp Tamarind Paste (optional, for extra tang)
0.25 tsp Kashmiri Red Chili Powder (for color when frying eggs)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala
In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, star anise, cinnamon, cloves, green cardamom, and kalpasi (stone flower).
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 it turns light golden.
Remove the mixture from the heat and let it cool down completely. Once cool, transfer to a spice grinder or mixie and grind to a fine powder. Set aside.
2
Sauté the Aromatics
Heat 3 tbsp of gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the sprig of curry leaves and sauté for 30 seconds until they turn crisp.
Add the finely chopped onions and sauté for 6-8 minutes, until they become translucent and light golden brown.
3
Build the Gravy Base
Add the ginger-garlic paste to the pan and cook for 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree, mix well, and cook for 5-7 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides of the masala.
4
Simmer the Curry
Reduce the heat to low. Add the turmeric powder and the freshly ground Chettinad masala powder. Sauté for 1 minute until fragrant, ensuring the spices don't burn.
Gradually pour in 2 cups of water, stirring continuously to avoid lumps. Add salt and mix well.
Bring the gravy to a gentle boil. Then, cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to thicken.
If using, stir in the tamarind paste during the last 2 minutes of simmering.
5
Prepare and Add the Eggs
While the gravy is simmering, use a knife to make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the gravy's flavor.
In a separate small pan, heat 1 tbsp of gingelly oil. Add the Kashmiri red chili powder.
Gently place the slit eggs in the pan and sauté for 2-3 minutes, rolling them around until they are lightly golden and evenly coated with the spiced oil.
Carefully add these pan-fried eggs to the simmering gravy.
6
Finish and Garnish
Allow the eggs to simmer in the gravy for another 2-3 minutes, so they soak up the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 15 minutes before serving for the best taste. Serve hot with steamed rice, idiyappam, appam, or parotta.
Servings10
Serving size: 3 pieces
89cal
3gprotein
15gcarbs
2gfat
Ingredients
2 cup Idli Rice (Parboiled rice specifically for idli. Do not substitute with basmati or jasmine rice.)
0.5 cup Urad Dal (Split and skinned black gram lentils. Use whole, unpolished dal for best results.)
0.25 cup Poha (Thick flattened rice flakes. This makes the idlis softer.)
1 tsp Fenugreek Seeds (Also known as methi dana. Aids in fermentation and adds flavor.)
1.5 tsp Rock Salt (Non-iodized salt is preferred as iodized salt can inhibit fermentation.)
3 cup Water (Approximately, for grinding. Use cold water. Plus more for soaking.)
1 tbsp Neutral Oil (For greasing the idli molds. Use sunflower, canola, or sesame oil.)
Instructions
1
Soak the Rice and Dal (6-8 hours)
In a large bowl, rinse the idli rice and poha together 4-5 times until the water runs clear. Add enough fresh water to cover them by at least 2 inches and set aside.
In a separate medium bowl, rinse the urad dal and fenugreek seeds together until the water is clear. Add enough fresh water to cover and set aside.
Let both bowls soak for a minimum of 6 hours, or up to 8 hours. Do not over-soak as it can affect the batter texture.
2
Grind the Batter (30-40 minutes)
Drain the water completely from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
Add about 3/4 to 1 cup of cold water in increments and grind until you have a very smooth, light, and fluffy batter. This takes about 15-20 minutes in a wet grinder. The batter should increase in volume. Transfer this dal batter to a large pot (at least 6-8 quarts) to allow room for fermentation.
Next, drain the water from the rice and poha. Add them to the same grinder.
Add about 1 to 1.25 cups of cold water in increments and grind to a fine, slightly coarse texture, similar to fine semolina (rava). The rice batter should not be perfectly smooth like the dal batter.
Pour the ground rice batter into the same pot with the dal batter.
3
Mix and Ferment the Batter (8-12 hours)
Add the rock salt to the combined batters. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This incorporates air and the warmth from your hands helps kickstart fermentation.
The final batter should be thick but have a flowing, ribbon-like consistency. It should not be watery.
Cover the pot with a lid, leaving a small gap for air to escape, or use a lid that is not airtight. Place it in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours, or until doubled in volume.
The batter is perfectly fermented when it has risen significantly, looks frothy with tiny bubbles, and has a pleasant sour aroma. To test, drop a small spoonful into a bowl of water; it should float.
4
Steam the Idlis (10-12 minutes per batch)
Once fermented, do not overmix the batter. Gently stir it just once or twice from the sides to the center to even it out. Overmixing will deflate the air pockets.
Prepare your idli steamer by adding 1-2 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your idli mold plates with oil.
Carefully pour the batter into each mold, filling it about 3/4 full to allow space for them to rise.
Place the idli stand inside the steamer, cover with the lid, and steam on medium-high heat for 10-12 minutes. Do not steam for too long, as it can make the idlis hard.
5
Rest and Demold (5-7 minutes)
Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from deflating due to a sudden temperature change.
Carefully remove the idli stand from the steamer and let it cool for another 1-2 minutes. This makes demolding easier.
Use a wet spoon or a small knife to gently scoop the idlis out of the molds.
Serve the hot, fluffy idlis immediately with sambar, coconut chutney, or idli podi.
Spread all the roasted ingredients evenly on the plate.
Allow the mixture to cool down to room temperature. This is a critical step and may take 20-30 minutes.
Do not proceed to grinding until the ingredients are completely cool to the touch, as any warmth can introduce moisture and reduce shelf life.
4
Grind the Podi
Once cooled, transfer the entire mixture to a dry spice grinder or a powerful blender jar.
Add the hing and salt.
Grind in short pulses to achieve a slightly coarse, sand-like texture. Avoid grinding continuously, as it can release oils and make the podi clump together.
If using, add the jaggery powder at the very end and pulse just once or twice to mix it in.
5
Cool and Store
Spread the freshly ground podi back onto the plate for a final cooling, allowing any heat generated during grinding to dissipate.
Once at room temperature, transfer the Idli Podi to a clean, dry, and airtight glass jar.
Store in a cool, dark place. It will stay fresh for up to a month.
