Chettinad Egg Varuval

1. 1
   boil · ~15 min

   Boil and prep the eggs.

   1.Place the eggs in a pot and cover with water.

   2.Bring to a boil, then cook until hard-boiled (10-12 min).

   3.Cool, peel, and make 2-3 light slits on each egg so the masala can coat well.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fennel seeds, cumin seeds, curry leaves, and crushed black pepper.

   4.Stir for a few seconds until fragrant.

   TIPKeep the heat medium so the spices release flavor without burning.
3. 3
   saute · ~7 min

   Cook the onion mixture.

   1.Add sliced onion and green chili to the pan.

   2.Cook until the onion turns soft and lightly golden (5-6 min).

   3.Add crushed ginger and garlic.

   4.Sauté until the raw smell disappears (1 min).
4. 4
   saute · ~7 min

   Build the Chettinad masala.

   1.Add chopped tomato and cook until soft and pulpy (4-5 min).

   2.Add red chili powder, turmeric powder, coriander powder, garam masala, and salt.

   3.Mix well and cook until the masala thickens and smells roasted (2 min).

   4.Pour in water and stir to make a thick coating masala.
5. 5
   simmer · ~5 min

   Coat the eggs in the masala.

   Add the boiled eggs and turn them gently in the masala so they are evenly coated. Cover and cook on low heat for 4-5 minutes, turning once, until the masala clings to the eggs.

   TIPUse a flat spoon and turn the eggs gently so they do not break.
6. 6
   garnish

   Finish with coriander leaves.

7. 7
   serve

   Serve hot with rice, rasam, or chapati.

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