Chettinad Egg Curry
This South Indian special dish has hard boiled eggs simmered in a Chettinad spicy masala curry. Made with fresh roasted and ground spices, coconut and cashews, it is a delight to the taste buds.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 4 to 6 hard boiled eggs
- 1 large onion finely chopped
- ¾ cup (2 small) tomatoes chopped or ½ cup puree
- 1 sprig curry leaves
- 1 teaspoon ginger garlic paste
- Salt as needed
- 2½ tablespoons oil (divided - ½+ 2)
- ¼ teaspoon mustard seeds
- ½ to ¾ cup water
- 2 tablespoons coriander leaves
For chettinad masala
- 8 cashews or 1½ tbsps poppy seeds
- ¼ cup raw coconut chopped or grated
- 2 teaspoon coriander seeds / dhaniya
- ¾ teaspoon fennel seeds / saunf
- ½ teaspoon cumin / jeera
- ¼ teaspoon black pepper
- 3 to 5 dried red chilies
- 2 green cardamoms
- 3 cloves
- 1 inch cinnamon stick
- 1 small portion stone flower / dagad phool (omit if you don't have)
How to make the recipe
Preparation
- Heat a pan and dry roast chilies and coriander seeds on a low flame. When they turn crunchy, add cumin, fennel, pepper, cloves, cinnamon, stone flower and cardamoms. Toss and roast on a low heat until aromatic.
- Add coconut and roast until a nice aroma comes out. Cool down and grind together with cashews to a smooth paste, adding little water as needed.
- Pierce each boiled egg with a fork 2 to 3 times. Add ½ tbsp oil and fry them until golden. Add a bit of chili powder and salt. Remove them to a plate.
Make Chettinad Egg Curry
- Heat rest of the oil and add mustard seeds and curry leaves. When the seeds splutter, add onions and saute until golden.
- Add ginger garlic paste and saute until the raw smell disappears, for a minute.
- Next add tomatoes and cook until they break down and the raw smell has disappeared.
- Add the ground paste and pour water as needed to make gravy. Cover and cook on a medium heat until the gravy turns thick and you see traces of oil on top.
- Add salt and the roasted eggs. Simmer for 3 to 4 mins and adjust salt to taste. Garnish with coriander leaves.
- Serve chettinad egg curry with chapathi or rice.
NUTRITION (estimation only)
Calories: 223kcal | Carbohydrates: 12g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 128mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 64.8mg | Calcium: 113mg | Iron: 2.5mg
