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)
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.
A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
About Chettinad Egg Masala, Parotta and Onion Raita
Aromatic Chettinad Muttai Masala with flaky parotta - a protein-packed comfort food!
This chettinad dish is perfect for dinner. With 1270.42 calories and 29.52g of protein per serving, it's a nutritious choice for your meal plan.
Chettinad Muttai Masala Recipe - South Indian Dinner | CraftMyMeals
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: 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.
0.25 tsp Kashmiri Red Chili Powder (Optional, for color)
Instructions
1
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
2
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
3
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
4
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
5
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.
