Chettinad Egg Varuval

Name: Chettinad Egg Varuval
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 4 pcs egg (hard-boiled, peeled, lightly slit); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely crushed); 5 pcs garlic (cloves, finely crushed); 2 pcs green chili (slit); 10 pcs curry leaves; 2 tbsp coriander leaves (chopped); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 0.5 tsp cumin seeds; 0.5 tsp black pepper (coarsely crushed); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.25 cup water (to loosen the masala slightly)

RATING

4.4/5(67)

TASTE SCORE

8/10

Boiled eggs simmered in a bold Chettinad masala with onions, tomatoes, black pepper, and curry leaves. This spicy Tamil-style side has a rich, roasted flavor and goes especially well with rice, rasam, or chapati.

PREP

15m

COOK

25m

SERVES

1 PIECE

185 cal

SERVINGS

METHOD · 7 STEPS

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.
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.
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).
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.
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.
garnish
Finish with coriander leaves.
serve
Serve hot with rice, rasam, 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
Make only shallow slits in the boiled eggs; deep cuts can make the whites split while turning.
2
Use a wide pan so the eggs sit in one layer and get evenly coated with the thick masala.
3
Cook the onions to light golden, not dark brown, or the masala can taste bitter instead of roasted.
4
Let the tomatoes turn fully pulpy before adding spice powders so the masala loses its raw edge.
5
After adding water, keep the masala thick and pasty; this dish should cling to the eggs, not become gravy-like.
6
Rest the varuval for 5 minutes off the heat before serving so the peppery masala settles onto the eggs.
7
Leftovers keep well refrigerated for a day; reheat gently in a covered pan with a splash of water.