A fiery and aromatic South Indian egg dish where hard-boiled eggs are coated in a freshly ground Chettinad spice blend. This semi-dry roast is packed with flavor and pairs perfectly with rice or rotis.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving(Serving consists of 2 eggs with masala.)
318cal
15gprotein
15gcarbs
22g
Ingredients
8 pcs Large Eggs
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
2 pcs Green Cardamom Pods
1 pcs Star Anise
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and moderate heat)
Tangy, aromatic Chettinad Muttai Masala Roast – a protein-packed, homestyle delight!
This chettinad dish is perfect for snack. With 318.16 calories and 15.19g of protein per serving, it's a low-calorie option for your meal plan.
fat
2 tbsp
Grated Coconut
(Fresh or desiccated can be used)
3 tbsp Sesame Oil (Also known as gingelly oil)
0.5 tsp Mustard Seeds
10 leaves Curry Leaves
2 medium Onion (Finely chopped)
1.5 tbsp Ginger Garlic Paste
2 medium Tomatoes (Pureed)
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (Optional, for extra tanginess)
1.25 tsp Salt (Adjust to taste)
0.5 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least one inch.
Bring to a rolling boil, then reduce heat and simmer for 10 minutes to hard-boil.
Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process.
Once cooled, peel the eggs and make a few shallow, lengthwise slits on each one. This helps the masala penetrate. Set aside.
2
Dry Roast and Grind the Chettinad Masala
In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, cardamom, star anise, and dried red chilies.
Roast for 2-3 minutes, stirring continuously, until they become fragrant. Be careful not to burn them.
Add the grated coconut and roast for another minute until it turns light golden.
Remove the mixture from the heat and let it cool completely. Once cool, grind it into a fine powder using a spice grinder or blender.
3
Prepare the Masala Base
Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter.
Add the curry leaves and sauté for 30 seconds until 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 smell disappears.
Add the tomato puree and cook for 5-6 minutes until the mixture thickens and you see oil separating from the sides of the masala.
4
Combine and Roast the Eggs
Reduce the heat to low. Add the turmeric powder and the freshly ground Chettinad masala powder. Sauté for 1-2 minutes until fragrant.
Stir in the salt and optional tamarind paste.
Pour in 1/2 cup of water, mix well to form a thick paste, and bring to a gentle simmer. Cook for 5-7 minutes until the gravy thickens.
Gently place the slit hard-boiled eggs into the pan.
Carefully toss the eggs to coat them evenly with the masala. Allow them to roast for 4-5 minutes, stirring gently, until the masala clings tightly to the eggs and the dish is semi-dry.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, parotta, chapati, or dosa.
