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A fiery and aromatic South Indian egg curry where hard-boiled eggs are coated in a thick masala dominated by freshly ground black pepper and fennel. This Chettinad-style dish is a quick and flavorful side for rice or rotis.
For 4 servings
Prepare the Eggs
Temper Spices and Sauté Aromatics
Build the Masala Base
A fiery and aromatic South Indian egg curry where hard-boiled eggs are coated in a thick masala dominated by freshly ground black pepper and fennel. This Chettinad-style dish is a quick and flavorful side for rice or rotis.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 289.77 calories per serving with 14.53g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine Eggs with Masala
Simmer and Garnish
For a richer, gravy-style curry, add 1/4 cup of thick coconut milk at the very end. Simmer for just a minute and then turn off the heat. Do not boil after adding coconut milk.
Make it a more complete meal by adding par-boiled potato cubes or sautéed bell pepper strips along with the tomatoes.
Replace the hard-boiled eggs with pan-fried firm tofu cubes or boiled potatoes. Add them at the same stage as the eggs.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The active compound in black pepper, piperine, has been shown to enhance metabolic performance and may aid in fat reduction.
Both turmeric (containing curcumin) and black pepper (containing piperine) are renowned for their powerful anti-inflammatory effects, which can help combat chronic inflammation in the body.
Spices like fennel seeds and ginger-garlic paste are known to stimulate digestive enzymes, promoting better gut health and easing digestion.
One serving of Muttai Pepper Masala (which is 2 eggs with masala) contains approximately 275-300 calories, depending on the amount of oil used.
Yes, it can be a healthy dish. Eggs are a great source of high-quality protein and essential nutrients. The spices like black pepper and turmeric offer anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. This recipe is for a semi-dry masala that coats the eggs. If you prefer more gravy, simply increase the amount of water to 3/4 or 1 cup. You may need to adjust the salt and spices accordingly.
It pairs wonderfully with South Indian breads like parotta, appam, and dosa. It also goes very well with steamed rice, jeera rice, or simple rotis and chapatis.
While you can, using freshly ground black pepper is highly recommended. The flavor and pungent aroma of fresh pepper are central to this dish and significantly more potent than pre-ground varieties.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
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