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A fiery and aromatic South Indian curry where hard-boiled eggs are simmered in a rich gravy made from freshly roasted spices and coconut. A true taste of the Chettinad region, perfect for a hearty meal.
For 4 servings
Prepare the Eggs
Roast and Grind the Chettinad Masala
Prepare the Gravy Base
A fiery and aromatic South Indian curry where hard-boiled eggs are simmered in a rich gravy made from freshly roasted spices and coconut. A true taste of the Chettinad region, perfect for a hearty meal.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 348.28 calories per serving with 15.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry
Simmer and Finish
Replace eggs with paneer cubes, boiled potatoes, or a mix of vegetables like mushrooms and bell peppers. Add them during the last 5-7 minutes of simmering.
For a richer, less intense gravy, stir in 1/4 cup of thick coconut milk at the very end of cooking. Do not boil after adding coconut milk.
This Chettinad masala base works wonderfully with chicken or prawns. Adjust cooking times accordingly to ensure the protein is cooked through.
To reduce the heat, use fewer dried red chilies (or use a milder variety like Kashmiri chilies for color) and reduce the amount of black peppercorns.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The blend of spices like turmeric, black pepper, cloves, and cinnamon contains powerful compounds like curcumin and piperine, which have potent anti-inflammatory properties.
The capsaicin in red chilies and piperine in black peppercorns can provide a temporary boost to your metabolism, aiding in calorie burning.
One serving of Chettinad Egg Masala (approximately 2 eggs and gravy) contains around 350-400 calories, depending on the amount of oil and coconut used.
It can be part of a healthy diet. Eggs are an excellent source of protein and vitamins. The spices offer anti-inflammatory benefits. However, it is moderately high in fat due to the oil and coconut, so it's best enjoyed in moderation.
Absolutely. The heat comes from the dried red chilies and black peppercorns. You can reduce the quantity of both to suit your taste. Using Kashmiri red chilies will impart a vibrant color with less heat.
This curry pairs beautifully with South Indian breads like appam, idiyappam, dosa, and parotta. It also goes very well with simple steamed rice or ghee rice.
Yes, you can make a larger batch of the masala paste and store it in an airtight container in the refrigerator for up to a week, or in the freezer for up to two months. This makes weekday preparation much faster.
This recipe goes great with these complete meals
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