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A fiery and aromatic egg curry from the Chettinad region of Tamil Nadu. Hard-boiled eggs are simmered in a rich gravy made with a freshly ground spice blend, featuring notes of black pepper, fennel, and star anise.
For 4 servings
Prepare the Eggs
Roast and Grind the Chettinad Masala
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A fiery and aromatic egg curry from the Chettinad region of Tamil Nadu. Hard-boiled eggs are simmered in a rich gravy made with a freshly ground spice blend, featuring notes of black pepper, fennel, and star anise.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 338.52 calories per serving with 16.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Simmer the Curry
Garnish and Serve
Replace the eggs with paneer cubes, boiled potatoes, or a mix of vegetables like carrots, peas, and cauliflower. Add them at the simmering stage.
For a richer, creamier curry, add 1/4 cup of coconut milk during the last 2-3 minutes of simmering. Do not boil after adding coconut milk.
This Chettinad masala paste works wonderfully with chicken or mutton. Adjust cooking times accordingly to ensure the meat is cooked through.
Eggs provide high-quality complete protein, which is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
The unique Chettinad spice blend, including turmeric, black pepper, and cloves, is packed with antioxidants and compounds that have anti-inflammatory and immunity-boosting properties.
Spices like fennel seeds, cumin, and coriander are well-known for their digestive benefits, helping to reduce bloating and improve gut health.
A single serving of Chettinad Egg Curry (approximately 310g) contains an estimated 380-420 calories, primarily from the eggs, oil, and coconut. The exact count can vary based on the specific ingredients and oil used.
Chettinad Egg Curry can be a healthy part of a balanced diet. It is an excellent source of protein from eggs and contains numerous beneficial spices with anti-inflammatory properties. However, it is moderately high in fat due to the oil and coconut, so it should be consumed in moderation.
Absolutely. To reduce the heat, decrease the number of dry red chilies and black peppercorns. Using Kashmiri red chilies will provide color without excessive heat.
Yes, you can prepare the dry masala powder (spices without coconut) in a larger batch. Roast and grind the spices and store them in an airtight container for up to a month. When you're ready to cook, roast the coconut separately and grind it with the pre-made powder and water.
This curry pairs beautifully with a variety of South Indian breads and rice. It is traditionally served with steamed rice, idiyappam (string hoppers), appam, or dosa. It also goes well with parathas or chapati.