Chettinad Egg Varuval

Instructions

1. 1

   Prepare the Chettinad Masala

   • In a dry pan over low heat, add coriander seeds, fennel seeds, cumin seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and star anise.
   • Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darker. Be careful not to burn them.
   • Remove from heat and let the spices cool down completely.
   • Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
2. 2

   Sauté the Base

   • While the spices cool, slice the hard-boiled eggs in half lengthwise.
   • Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they turn crisp.
   • Add the finely chopped onion and sauté until it becomes soft and translucent, approximately 4-5 minutes.
3. 3

   Cook the Masala

   • Add the ginger-garlic paste to the pan and cook for about 1 minute until the raw aroma disappears.
   • Add the chopped tomato and cook until it breaks down and becomes soft and mushy, about 3-4 minutes.
   • Reduce the heat to low. Add the turmeric powder, salt, and the freshly ground Chettinad masala powder.
   • Stir well and cook for 2 minutes. If the masala starts to stick to the pan, sprinkle 1-2 tablespoons of water and continue to cook until the oil begins to separate from the masala.
4. 4

   Roast the Eggs and Serve

   • Gently place the halved eggs into the pan, with the yolk side facing down.
   • Allow them to roast for 2-3 minutes without much stirring to get a slight crust.
   • Carefully flip the eggs and use a spatula to gently coat them with the masala. Cook for another 1-2 minutes.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, sambar, rasam, or roti.