Loading...
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 rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
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 354.91 calories per serving with 16.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.