Chettinad Egg Roast

Name: Chettinad Egg Roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 6 pcs egg (hard-boiled, peeled, lightly slit); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 10 pcs curry leaves; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 0.5 tsp black pepper (freshly crushed); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water (to soften the masala); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(78)

TASTE SCORE

9/10

Boiled eggs nestled in a bold Chettinad-style onion and tomato masala, finished with black pepper, curry leaves, and warm spices. This semi-dry side is rich, spicy, and perfect with appam, dosa, chapati, or rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

220 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Boil and prepare the eggs.
Boil the eggs until hard-boiled, then peel and make 2-3 light slits on each egg so the masala can coat them well.
TIPLight slits help the eggs absorb the spicy masala without breaking apart.
saute · ~2 min
Heat the oil and crackle the whole spices.
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 · ~7 min
Cook the onions and aromatics.
1.Add sliced onion and cook until soft and lightly golden.
2.Add ginger, garlic, and green chili.
3.Cook until the raw smell disappears.
TIPCook the onions patiently; this gives the roast its deep, savory base.
saute · ~7 min
Cook the tomatoes and spice powders.
1.Add chopped tomato and salt, then cook until soft and pulpy.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, and garam masala.
3.Mix well and cook until the masala looks thick and glossy.
simmer · ~3 min
Loosen the masala and cook briefly.
Pour in water and simmer for 2-3 minutes until the masala thickens slightly but still has enough moisture to coat the eggs evenly.
saute · ~5 min
Add the eggs and roast in the masala.
Add the boiled eggs and gently turn them in the masala. Cook on low heat until the masala clings to the eggs and the roast turns semi-dry.
TIPTurn the eggs gently so they stay whole and get coated on all sides.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, dosa, appam, or chapati.

PRO TIPS

What to keep in mind.

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

1
Keep the slits on the boiled eggs shallow so they absorb masala without splitting while turning.
2
Use a wide pan for the final roast so the eggs sit in one layer and coat evenly.
3
Cook the onions until lightly golden, not just soft, or the masala will taste flat and sweet.
4
Add salt with the tomatoes to help them break down faster into a thick Chettinad-style base.
5
Roast on low heat after adding the eggs; high heat can make the masala catch before it clings properly.
6
If making ahead, stop when the masala is slightly looser; it thickens more as it rests.
7
Freshly crush the black pepper just before adding for a sharper, more aromatic finish.