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Chettinad Egg Roast Recipe | CraftMyMeals | CraftMyMeals

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Chettinad Egg Roast

chettinadmediumeggetariangluten-freedairy-freesoy-free

kosher

low-carb

Chettinad Egg Roast

Popularity

2.5

Taste Score:9/10

Hard-boiled eggs simmered in a fiery, aromatic masala made with freshly ground Chettinad spices. This South Indian classic is rich, spicy, and perfect with appam or parotta.

Prep15m

Cook25m

Servings4

Serving:2 eggs

342 cal

Ingredients

For 4 servings

8 pcs Eggs (large)
7 pcs Dried Red Chilies (adjust to your spice preference)
2 tbsp Coriander Seeds
1.5 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
1 inch Cinnamon Stick
4 pcs Cloves
1 pcs Star Anise
3 tbsp Grated Coconut (fresh or desiccated)
3 tbsp Gingelly Oil (also known as sesame oil)
1 tsp Mustard Seeds
15 pcs Curry Leaves
2 pcs Onion (medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Tomato (medium, finely chopped)
0.5 tsp Turmeric Powder
1.25 tsp Salt (adjust to taste)
0.75 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)

Nutrition per Serving

342

Calories

16g

Protein

19g

Carbs

Instructions

1
Prepare the Eggs
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
- Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process.
- Once cool enough to handle, peel the eggs and make 3-4 shallow slits on each one. This helps them absorb the masala flavors. Set aside.
2
Create the Chettinad Masala Powder
- Heat a small, dry pan over low heat. Add the dried red chilies, coriander seeds, fennel seeds, cumin seeds, black peppercorns, cinnamon stick, cloves, and star anise.
- Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
- Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
- Remove the mixture from the heat and let it cool completely. Once cooled, grind it into a fine powder using a spice grinder or blender.
3
Sauté the Aromatics

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55 min

395cal

38gprotein

About This Chettinad Egg Roast Recipe

Hard-boiled eggs simmered in a fiery, aromatic masala made with freshly ground Chettinad spices. This South Indian classic is rich, spicy, and perfect with appam or parotta.

This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 341.89 calories per serving with 16.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.

24g

Fat

Fiber7g

Sodium894mg

Potassium630mg

Phosphorus289mg

Know more about our calculations

Heat the gingelly oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter.

Add the curry leaves and sauté for 20-30 seconds until they turn crisp.

Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.

Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

Cook the Masala Base

Add the finely chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
Reduce the heat to low. Add the turmeric powder and the freshly ground Chettinad masala powder. Stir well to combine.
Sauté the masala for 2-3 minutes, stirring continuously, until it becomes fragrant and you see oil separating from the sides of the pan.

Roast the Eggs

Pour in 3/4 cup of water and add the remaining salt. Mix well and bring the gravy to a simmer.
Gently add the slit hard-boiled eggs to the pan.
Carefully toss the eggs to coat them evenly with the thick masala.
Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors and the gravy to thicken and cling to the eggs.

Garnish and Serve

Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with appam, parotta, dosa, or steamed rice.

Pro Tips

1For the most authentic flavor, use shallots (chinna vengayam) instead of regular onions.
2Roasting the spices on low heat is crucial. High heat can burn them, making the final dish bitter.
3Making slits in the eggs is an important step; it allows the spicy, aromatic masala to penetrate deep inside.
4For a richer, creamier gravy, you can add 1/4 cup of thick coconut milk in the final step and simmer for 2 minutes.
5Adjust the number of dried red chilies to suit your spice tolerance. Using Kashmiri red chilies will give a vibrant red color with less heat.

Recipe Variations

Add Vegetables

Add 1 cup of par-boiled potato cubes along with the eggs to make the dish more substantial.

Creamier Gravy

For a milder and creamier version, substitute half of the water with thick coconut milk and simmer gently without boiling.

Vegetarian Alternative

Replace the eggs with 200g of cubed paneer, pan-fried mushrooms, or boiled chickpeas. Add them at the final stage and simmer for 3-4 minutes.

Health Benefits

✨

Excellent Source of Protein

Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.

✨

Rich in Antioxidants

The array of spices like turmeric, cloves, and cinnamon are packed with antioxidants that help combat oxidative stress and inflammation in the body.

✨

Metabolism Booster

Spices like black pepper and red chilies contain compounds like piperine and capsaicin, which can help give a temporary boost to your metabolism.

Frequently Asked Questions

What can I serve with Chettinad Egg Roast?

This dish pairs wonderfully with South Indian breads like Appam, Parotta, Dosa, and Idiyappam. It also goes very well with plain steamed rice or ghee rice.

How can I make this dish less spicy?

To reduce the heat, decrease the number of dried red chilies and black peppercorns. You can use Kashmiri red chilies, which provide a beautiful color with minimal heat.

Can I use pre-made Chettinad masala powder?

Yes, you can use a store-bought Chettinad masala powder for convenience. However, freshly roasting and grinding your own spices will provide a much more aromatic and authentic flavor.

How long can I store the leftovers?

You can store leftover Chettinad Egg Roast in an airtight container in the refrigerator for up to 3 days. The flavors often deepen, making it taste even better the next day. Reheat gently on the stovetop or in the microwave.

Is Chettinad Egg Roast healthy?

It can be part of a healthy diet in moderation. Eggs are an excellent source of protein and nutrients. The spices offer various health benefits. However, the dish contains a significant amount of oil, so portion control is important.

How many calories are in one serving of Chettinad Egg Roast?

A single serving (2 eggs with gravy) contains approximately 300-350 calories. This is an estimate and can vary based on the amount of oil and coconut used.