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A fiery and aromatic South Indian curry where eggs are gently poached in a rich gravy made from freshly roasted spices. This classic Chettinad dish is a flavor explosion, perfect with rice or parotta.
For 4 servings
Prepare the Chettinad Masala Paste
Create the Curry Base
A fiery and aromatic South Indian curry where eggs are gently poached in a rich gravy made from freshly roasted spices. This classic Chettinad dish is a flavor explosion, perfect with rice or parotta.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 346.05 calories per serving with 15.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Gravy
Simmer and Poach the Eggs
Replace the eggs with paneer cubes, boiled potatoes, or a mix of vegetables like cauliflower and carrots. Add them after the masala is cooked and simmer until tender.
For a richer, less intense curry, stir in 1/4 cup of coconut milk at the very end, just before garnishing. Do not boil after adding coconut milk.
Use bone-in chicken pieces instead of eggs. Sauté the chicken after the onions and ginger-garlic paste until lightly browned, then proceed with adding the masala and water, simmering until the chicken is cooked through.
Eggs are a complete protein source, providing all the essential amino acids needed for muscle repair, growth, and overall body function. A single serving provides a significant portion of your daily protein needs.
The Chettinad masala is packed with spices like turmeric (containing curcumin), black pepper, cloves, and cinnamon, which are known for their powerful anti-inflammatory and antioxidant properties.
Gingelly (sesame) oil and coconut provide monounsaturated and medium-chain fatty acids, which are beneficial for heart health and can provide a quick source of energy.
One serving of this Chettinad Egg Drop Curry (approximately 2 eggs and gravy) contains around 325-375 calories, depending on the amount of oil and coconut used.
Yes, it can be a healthy dish. It's rich in protein from the eggs, which is essential for muscle health. The array of spices like turmeric and black pepper offer anti-inflammatory benefits. However, it is moderately high in fat due to the oil and coconut, so it should be enjoyed as part of a balanced diet.
Absolutely. If you prefer, you can use 8 hard-boiled eggs. Peel them, make a few shallow slits on the surface, and add them to the curry during the last 5 minutes of simmering to allow them to absorb the flavors.
Kalpasi, or stone flower, is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is a hallmark of authentic Chettinad cuisine. While the dish will still be delicious without it, adding kalpasi provides that distinctive, traditional flavor.
To reduce the heat, simply decrease the number of dried red chilies to 2-3 and reduce the black peppercorns to 1/2 teaspoon. This will lower the spice level while retaining the aromatic flavors of the other spices.
This curry pairs wonderfully with steamed rice, idiyappam (string hoppers), appam, dosas, or flaky parottas to soak up the delicious gravy.
This recipe goes great with these complete meals
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