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A fiery and aromatic South Indian dry curry from the Chettinad region. Hard-boiled eggs are tossed in a freshly ground black pepper masala, making for a quick and flavourful dish that pairs perfectly with rice or roti.
For 4 servings
Prepare the Eggs
Dry Roast and Grind the Masala
A fiery and aromatic South Indian dry curry from the Chettinad region. Hard-boiled eggs are tossed in a freshly ground black pepper masala, making for a quick and flavourful dish that pairs perfectly with rice or roti.
This chettinad recipe takes 35 minutes to prepare and yields 4 servings. At 296.87 calories per serving with 14.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Sauté the Aromatics
Cook the Masala Base
Fry the Eggs and Serve
Replace eggs with paneer cubes, mushrooms, or boneless chicken pieces. Adjust cooking time accordingly.
Use firm tofu cubes or boiled baby potatoes instead of eggs for a delicious plant-based version.
Add a star anise and a small piece of cinnamon stick while dry roasting the spices for a more complex aroma.
For a semi-dry gravy, add 1/4 cup of thin coconut milk along with the eggs and simmer for a few minutes.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The star ingredient, black pepper, contains piperine, a compound known to enhance metabolic performance and improve the absorption of nutrients.
Spices like turmeric and black pepper used in the masala have powerful anti-inflammatory and antioxidant effects, which help combat cellular damage in the body.
Eggs are one of the best dietary sources of choline, a vital nutrient that plays a crucial role in brain health, memory, and nerve function.
One serving of Chettinad Egg Pepper Fry (approximately 2 eggs with masala) contains around 275-300 calories, depending on the amount of oil used.
Yes, in moderation. It is an excellent source of protein from eggs and contains beneficial compounds from spices like black pepper and turmeric. However, it is prepared with oil, so portion control is recommended for a balanced diet.
Absolutely. You can prepare a larger batch of the dry masala powder and store it in an airtight container for up to a month. This will significantly speed up the cooking process for future use.
This dish pairs wonderfully with South Indian meals like sambar rice, rasam rice, or curd rice. It also serves as an excellent side dish for Indian flatbreads like roti, chapati, or parotta.
To balance the heat, you can stir in a tablespoon of thick yogurt or a splash of coconut milk at the end of cooking. A squeeze of fresh lime juice can also help cut through the spiciness.
This recipe goes great with these complete meals
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