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A fiery and aromatic dry egg roast from the heart of Tamil Nadu. Hard-boiled eggs are pan-roasted in a freshly ground Chettinad spice blend, creating a bold and unforgettable side dish that pairs perfectly with rice.
For 4 servings
Prepare the Chettinad Masala
Sauté the Base
A fiery and aromatic dry egg roast from the heart of Tamil Nadu. Hard-boiled eggs are pan-roasted in a freshly ground Chettinad spice blend, creating a bold and unforgettable side dish that pairs perfectly with rice.
This chettinad recipe takes 35 minutes to prepare and yields 4 servings. At 215.88 calories per serving with 8.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Cook the Masala
Roast the Eggs and Serve
Replace the eggs with boiled and cubed potatoes, paneer, or mushrooms. Adjust cooking time accordingly.
Add 1 teaspoon of tamarind paste mixed with 2 tablespoons of water at the end for a tangy twist.
Incorporate 1 tablespoon of grated fresh or desiccated coconut along with the whole spices during roasting for a richer, nuttier flavor profile.
To make it milder, reduce the number of dried red chilies and black peppercorns. You can use Kashmiri red chilies for color without excessive heat.
Eggs are a complete protein, 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 give a temporary boost to your metabolism.
Spices such as fennel seeds and cumin seeds are traditionally known to aid digestion, reduce gas, and prevent bloating.
One serving (approximately 2 egg halves with masala) contains around 190-220 calories, depending on the amount of oil used.
Yes, in moderation. It's an excellent source of protein from the eggs. The spices offer various health benefits, such as anti-inflammatory properties from turmeric. However, it does contain a moderate amount of oil, so portion control is key.
Absolutely. The heat comes from the dried red chilies and black peppercorns. You can reduce the quantity of both to suit your taste. Using milder chilies like Kashmiri red chili will provide color without intense heat.
Yes, you can use store-bought powder for convenience. However, the flavor and aroma of freshly ground masala are significantly better. If using pre-made powder, you will need about 2-3 tablespoons.
It pairs wonderfully with simple steamed rice and a lentil dish like sambar or a thin soup like rasam. It also goes well with Indian flatbreads like roti or paratha.
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Reheat gently in a pan or microwave before serving.
This recipe goes great with these complete meals
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