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A fiery and aromatic South Indian egg curry from the Chettinad region. Hard-boiled eggs are simmered in a rich gravy made with a freshly ground spice blend of fennel, peppercorns, and star anise. A perfect side for rice or parottas.
For 4 servings
Prepare the Chettinad Masala
Sauté the Aromatics
This recipe goes great with these complete meals
A fiery and aromatic South Indian egg curry from the Chettinad region. Hard-boiled eggs are simmered in a rich gravy made with a freshly ground spice blend of fennel, peppercorns, and star anise. A perfect side for rice or parottas.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 334.14 calories per serving with 15.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Gravy Base
Simmer the Curry
Prepare and Add the Eggs
Finish and Garnish
Replace the eggs with paneer cubes, mushrooms, or chicken pieces. Adjust cooking time accordingly.
For a richer, creamier texture, add 1/4 cup of coconut milk at the end of the cooking process. Do not boil after adding coconut milk.
Add parboiled potatoes or drumsticks to the gravy along with the water and let them cook until tender for a more wholesome curry.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The complex blend of spices like turmeric, cloves, and cinnamon is packed with antioxidants that help combat oxidative stress and inflammation in the body.
Spices like black peppercorns and red chilies contain compounds like piperine and capsaicin, which can provide a temporary boost to your metabolism.
Eggs are a natural source of Vitamin D and phosphorus, both of which are crucial for maintaining strong and healthy bones.
One serving of Chettinad Egg Gravy (approximately 2 eggs and gravy) contains around 380-420 calories, depending on the amount of oil used.
It can be part of a healthy diet. It's an excellent source of protein from eggs and contains beneficial antioxidants from the wide array of spices. However, it is moderately high in fat due to the oil, so portion control is recommended.
Kalpasi is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is the hallmark of authentic Chettinad cuisine. While you can make the dish without it, including it provides the most genuine flavor.
To reduce the heat, decrease the number of dried red chilies to 2-3 and reduce the black peppercorns to 1/2 teaspoon. You can also use a milder variety of red chili.
Yes, absolutely. You can prepare a larger batch of the masala powder and store it in an airtight container for up to a month. This will significantly reduce the prep time for future use.
Store leftover gravy in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat until warmed through. Avoid microwaving as it can make the eggs rubbery.
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