Chettinad Egg Masala

Name: Chettinad Egg Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, finely sliced); 3 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 10 pcs curry leaves; 2 tbsp coriander leaves (chopped); 2 tbsp oil; 0.5 tsp mustard seeds; 1 tsp fennel seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 inch cinnamon (small piece); 3 pcs cloves; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper (freshly crushed); 0.5 tsp salt; 1 cup water

RATING

4.4/5(78)

TASTE SCORE

9/10

Boiled eggs simmered in a bold Chettinad-style onion and tomato masala with black pepper, fennel, curry leaves, and warm spices. It is rich, spicy, and made to scoop up with roti, dosa, or a little steamed rice.

PREP

15m

COOK

30m

SERVES

1 CUP OF CURRY WITH 2 EGGS

244 cal

SERVINGS

METHOD · 8 STEPS

boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pot, cover with water, and boil until hard-cooked. Cool, peel, and make 2-3 shallow slits on each egg so the masala coats well.
TIPSlitting the eggs helps them absorb the gravy and keeps the surface from tasting plain.
prep · ~7 min
Chop the vegetables and aromatics.
Slice the onion finely. Chop the tomato, ginger, and garlic, slit the green chilies, and keep the curry leaves and coriander leaves ready.
temper · ~2 min
Make the Chettinad spice base.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fennel seeds, cumin seeds, black peppercorns, cinnamon, and cloves.
4.Add curry leaves and let them sizzle for a few seconds.
TIPKeep the heat moderate so the whole spices bloom without turning bitter.
saute · ~8 min
Cook the onion mixture.
1.Add the sliced onion and green chilies.
2.Cook until the onion turns light golden and soft, about 6-7 minutes.
3.Add ginger and garlic.
4.Sauté for 1 minute until the raw smell fades.
saute · ~7 min
Cook the tomato masala.
1.Add the chopped tomato and salt.
2.Cook until the tomato softens and turns pulpy, about 5-6 minutes.
3.Add red chili powder, turmeric powder, coriander powder, garam masala, and crushed black pepper.
4.Mix well and cook for 1-2 minutes.
TIPCook the tomatoes down fully for a deeper, thicker gravy with no raw tang.
simmer · ~8 min
Simmer the eggs in the masala.
Pour in the water and bring the masala to a gentle simmer. Add the boiled eggs, spoon some masala over them, and cook for 6-8 minutes so the gravy thickens and the eggs take on the spice.
garnish
Finish with coriander leaves.
serve
Serve hot with roti, dosa, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make shallow slits after peeling so the masala clings to the eggs instead of sliding off.
2
Let the onions turn truly light golden before adding ginger and garlic; pale onions give a flatter gravy.
3
Cook the tomatoes until oil starts separating at the edges for a thicker, more rounded masala.
4
Keep the tempering on medium heat so fennel, cumin, and pepper bloom without scorching.
5
Simmer the eggs gently, not at a hard boil, so they stay tender and don't turn rubbery.
6
This masala tastes even better after a 20-30 minute rest, when the pepper and fennel settle into the gravy.
7
If reheating, add a small splash of water first because egg masala thickens as it sits.