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A fiery and aromatic South Indian egg stir-fry from the Chettinad region. Hard-boiled eggs are tossed in a bold, freshly ground masala of black pepper, fennel, and other fragrant spices, making for a quick and flavorful side dish.
For 4 servings
Prepare the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs. Drain, run under cold water, peel, and slice them in half lengthwise. Make a few light slits on the white part of the eggs to help them absorb the masala.
Make the Chettinad spice powder: In a small, dry pan over low heat, toast the black peppercorns, fennel seeds, and cumin seeds for 1-2 minutes until fragrant. Be careful not to burn them. Let them cool completely, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.
Prepare the tempering: Heat sesame oil in a wide, heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the urad dal and sauté for 30 seconds until it turns light golden.
Sauté the aromatics: Add the finely chopped shallots and curry leaves to the pan. Sauté for 5-6 minutes until the shallots turn soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the masala: Lower the heat and add the turmeric powder, red chili powder, and the freshly ground Chettinad spice powder. Mix well and cook for 1 minute, stirring continuously. Add the salt and mix again. If the masala looks too dry, sprinkle a tablespoon of water.
Fry the eggs: Gently place the halved eggs into the pan, yolk-side down. Let them fry for 1-2 minutes without moving to develop a slight crust. Carefully flip and toss the eggs to coat them evenly with the masala. Cook for another 2-3 minutes, stirring gently to avoid breaking the yolks.
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A fiery and aromatic South Indian egg stir-fry from the Chettinad region. Hard-boiled eggs are tossed in a bold, freshly ground masala of black pepper, fennel, and other fragrant spices, making for a quick and flavorful side dish.
This chettinad recipe takes 25 minutes to prepare and yields 4 servings. At 328.76 calories per serving with 16.18g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Garnish and serve: Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot as a side dish with sambar rice, rasam rice, or curd rice.
For a tangy twist, add 1 teaspoon of tamarind paste mixed with 2 tablespoons of water along with the spice powders in step 5.
For a slightly richer version, add 2 tablespoons of grated fresh coconut towards the end and sauté for a minute.
Substitute chicken eggs with quail eggs for a bite-sized appetizer version. Keep them whole instead of halving.
You can add thinly sliced bell peppers or green beans along with the onions for extra crunch and nutrition.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The spices used, particularly black pepper (piperine) and turmeric (curcumin), are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Black pepper contains piperine, a compound known to enhance metabolic performance and improve the absorption of nutrients from food.
One serving, which consists of two egg halves, contains approximately 275-290 calories. This can vary based on the size of the eggs and the amount of oil used.
Yes, it can be part of a healthy diet. Eggs are an excellent source of protein and essential nutrients. The spices, especially black pepper and turmeric, have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.
Absolutely. The heat comes from black peppercorns and red chili powder. You can reduce the quantity of both to suit your taste. Start with half the recommended amount and adjust as needed.
This dish pairs wonderfully with South Indian meals. It's excellent as a side for sambar rice, rasam rice, curd rice, or even with chapatis.
Yes, you can toast and grind a larger batch of the Chettinad spice powder (pepper, fennel, cumin) and store it in an airtight container for up to a month. This will make the preparation even quicker.