A fiery and aromatic South Indian curry where hard-boiled eggs are simmered in a rich gravy made from freshly roasted spices and coconut. A true taste of the Chettinad region, perfect for a hearty meal.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 eggs)
355cal
16gprotein
19gcarbs
26g
Ingredients
8 piece Egg (Large size)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 piece Dried Red Chili (Adjust to your spice preference)
1 inch Cinnamon Stick
4 piece Cloves
1 piece Star Anise
0.5 cup Grated Coconut (Fresh or frozen, unsweetened)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Chettinad Egg Masala, Ghee Rice and Roasted Papad
Aromatic Chettinad egg masala with fluffy ghee rice and crispy papad – perfectly spiced and protein-packed!
This chettinad dish is perfect for lunch. With 965.46 calories and 30.62g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Sesame Oil (Gingelly oil is preferred for authenticity)
1 tsp Mustard Seeds
12 piece 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 (Adjust to taste)
1.5 cup Water (For the gravy)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil.
Cook for 10 minutes to hard-boil, then drain and transfer to an ice bath to stop the cooking.
Once cool, peel the eggs and gently make 2-3 shallow slits on each one. This helps them absorb the masala. Set aside.
2
Roast and Grind the Chettinad Masala
In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and star anise.
Dry roast for 2-3 minutes until the spices are 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 brown.
Remove from heat and allow the mixture to cool completely.
Transfer the cooled spices to a blender, add a few tablespoons of water, and grind to a smooth, thick paste.
3
Prepare the Gravy Base
Heat sesame oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until fragrant.
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 another minute until the raw aroma disappears.
4
Cook the Curry
Add the tomato puree and cook for 4-5 minutes until it thickens and you see oil separating at the edges.
Add the turmeric powder and the ground Chettinad masala paste. Sauté on low heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and aromatic.
Pour in 1.5 cups of water and add salt. Stir well to combine everything, ensuring there are no lumps.
Bring the gravy to a gentle boil.
5
Simmer and Finish
Carefully slide the slit hard-boiled eggs into the boiling gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the eggs to soak up the rich flavors.
Uncover and check the consistency. If it's too thick, add a splash of hot water. Adjust salt if needed.
Turn off the heat and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
