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A fragrant and spicy egg curry from the Chettinad region of Tamil Nadu. Hard-boiled eggs are simmered in a tangy tamarind gravy, richly flavored with freshly ground spices and coconut. A perfect side for rice or idiyappam.
For 4 servings
Prepare Eggs and Tamarind Extract
Dry Roast and Grind the Chettinad Masala
A fragrant and spicy egg curry from the Chettinad region of Tamil Nadu. Hard-boiled eggs are simmered in a tangy tamarind gravy, richly flavored with freshly ground spices and coconut. A perfect side for rice or idiyappam.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 347.96 calories per serving with 15.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Kuzhambu Base
Simmer the Kuzhambu
Add Eggs and Garnish
Replace the eggs with boiled potatoes, drumsticks, or small brinjals (eggplants). Add them at the simmering stage and cook until tender.
Use bone-in chicken pieces instead of eggs. Sauté the chicken after the onions and ginger-garlic paste until lightly browned, then proceed with the recipe, increasing the simmering time until the chicken is cooked through.
For a richer, creamier finish, stir in 1/4 cup of thick coconut milk at the very end, just before garnishing. Do not boil the gravy after adding coconut milk.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, immune function, and maintaining healthy skin and hair.
The complex blend of spices like black pepper, cumin, and chilies contains active compounds that can help boost metabolism and improve digestion.
Turmeric, a key ingredient, contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that help combat cellular damage.
The use of sesame oil and coconut provides monounsaturated and medium-chain fatty acids, which are beneficial for heart health and brain function when consumed in moderation.
A single serving of Chettinad Egg Kuzhambu contains approximately 330-360 calories. This is an estimate and can vary based on the amount of oil and coconut used.
Yes, it is a nutritious dish. It's an excellent source of protein from eggs and contains numerous beneficial spices with antioxidant properties. However, it is moderately high in fat due to the oil and coconut, so it's best enjoyed in moderation as part of a balanced diet.
While coconut is integral to the authentic Chettinad flavor and provides thickness, you can make it without. The gravy will be thinner and have a different flavor profile, but it will still be delicious due to the potent spice blend.
Absolutely. You can dry roast the whole spices (without coconut), cool them, and grind them into a powder. Store this powder in an airtight container for up to a month. When cooking, add the required amount of masala powder and the freshly grated coconut separately.
This kuzhambu pairs exceptionally well with steamed rice, idiyappam (string hoppers), dosas, idlis, and appams. It also goes well with soft chapatis.
If the gravy is too sour from the tamarind, you can balance it by adding a small pinch of jaggery or sugar. This will cut through the tanginess without making the dish sweet.
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