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A fiery and aromatic South Indian egg dish where hard-boiled eggs are coated in a freshly ground Chettinad spice blend. This semi-dry roast is packed with flavor and pairs perfectly with rice or rotis.
For 4 servings
Prepare the Eggs
Dry Roast and Grind the Chettinad Masala
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A fiery and aromatic South Indian egg dish where hard-boiled eggs are coated in a freshly ground Chettinad spice blend. This semi-dry roast is packed with flavor and pairs perfectly with rice or rotis.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 330.38 calories per serving with 15.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Masala Base
Combine and Roast the Eggs
Garnish and Serve
Replace eggs with 250g of paneer cubes or 4 medium boiled potatoes. Sauté them lightly in oil until golden before adding to the masala in the final step.
For a gravy version, increase the water to 1.5 cups and add 1/4 cup of coconut milk or a paste of 10 soaked cashews for a creamier texture. Simmer until the gravy reaches your desired consistency.
Add 1 cup of boiled chickpeas or 200g of sautéed mushrooms along with the eggs for added texture and protein.
Eggs are a complete protein source, providing all the essential amino acids required for muscle repair, growth, and overall body function.
The blend of spices like turmeric, black pepper, and cloves contains powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
Spices like black pepper and red chilies contain compounds like piperine and capsaicin, which are known to provide a temporary boost to the metabolic rate.
One serving of Chettinad Egg Masala Roast contains approximately 350-400 calories, depending on the amount of oil and coconut used.
It is a nutritious dish, rich in protein from eggs and beneficial compounds from the spices. However, it is moderately high in fat due to the oil and coconut. It can be enjoyed in moderation as part of a balanced diet.
Absolutely. You can prepare a larger batch of the dry masala powder and store it in an airtight container at room temperature for up to a month. This is a great time-saver.
This semi-dry roast pairs wonderfully with South Indian breads like parotta, appam, and dosa. It also goes well with steamed rice, ghee rice, or chapatis.
Bitterness in the masala is usually a sign that the spices were over-roasted or burnt. It's crucial to roast them on a low, steady flame and remove them from the heat as soon as they become fragrant.