Chettinad Egg Masala with Idiyappam

Instructions

1. 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. 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. 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. 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. 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.