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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.
For 4 servings
Prepare the Eggs
Create the Chettinad Masala Powder
Sauté the Aromatics
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 323.89 calories per serving with 15.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala Base
Roast the Eggs
Garnish and Serve
Add 1 cup of par-boiled potato cubes along with the eggs to make the dish more substantial.
For a milder and creamier version, substitute half of the water with thick coconut milk and simmer gently without boiling.
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.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The array of spices like turmeric, cloves, and cinnamon are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Spices like black pepper and red chilies contain compounds like piperine and capsaicin, which can help give a temporary boost to your metabolism.
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.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
