Chettinad Egg Masala Roast

Name: Chettinad Egg Masala Roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely crushed); 5 pcs garlic (cloves, finely crushed); 2 pcs green chili (slit); 12 pcs curry leaves; 2 tbsp coriander leaves (chopped); 2 tbsp oil; 0.5 tsp mustard seeds; 1 tsp fennel seeds; 0.5 tsp black pepper (coarsely crushed); 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 0.25 cup water

RATING

4.4/5(95)

TASTE SCORE

8/10

Hard-boiled eggs coated in a bold Chettinad masala with onions, tomatoes, curry leaves, and warm spices. This semi-dry South Indian side is deeply savory, peppery, and perfect with rice, dosa, or parotta.

PREP

15m

COOK

25m

SERVES

SERVING CONSISTS OF 2 EGGS WITH MASALA.

221 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 light slits on each egg so the masala can coat well.
TIPLight slits help the spices cling to the eggs without breaking them.
temper · ~1 min
Start the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fennel seeds and curry leaves.
4.Cook for a few seconds until fragrant.
saute · ~9 min
Cook the onion base.
1.Add sliced onion and green chili to the pan.
2.Cook until the onions turn soft and lightly golden, 6-8 minutes.
3.Add crushed ginger and garlic.
4.Cook for 1 minute until the raw smell fades.
TIPKeep the heat at medium so the onions brown evenly and the spices do not burn.
saute · ~6 min
Make the masala.
1.Add chopped tomato and salt.
2.Cook until the tomatoes soften and turn pulpy, 4-5 minutes.
3.Add red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, and crushed black pepper.
4.Mix well and cook for 1 minute.
simmer · ~5 min
Cook the masala to a roast consistency.
Pour in water and stir well to loosen the masala. Cook on low heat until the mixture thickens, the oil begins to show at the edges, and the masala turns semi-dry.
TIPAdd only a little water; this dish should roast, not stay gravy-like.
saute · ~4 min
Roast the eggs in the masala.
Add the boiled eggs and turn gently to coat them well in the masala. Cook for 3-4 minutes, rolling the eggs carefully so they pick up flavor on all sides.
garnish
Finish with coriander leaves.
serve
Serve hot with rice, dosa, or parotta.

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 only shallow slits in the eggs; deep cuts can cause them to split while roasting.
2
Use a wide pan so the eggs can roll in the masala without tearing the onion-tomato base.
3
Cook the onions to light golden, not dark brown, so the Chettinad spices stay balanced and not bitter.
4
Let the tomatoes turn fully pulpy before adding spice powders, or the masala will taste raw.
5
Stop reducing when oil shows at the edges and the masala looks semi-dry; that is the right roast stage.
6
Rest the dish for 5 minutes before serving so the peppery masala clings better to the eggs.
7
Leftovers keep well refrigerated for a day; reheat gently in a covered pan so the masala does not dry out.