Chettinad Egg Masala | Chettinad Egg Curry recipe with step by step pictures and instructions. Learn how to make spicy Chettinad egg masala/curry. It goes well with rice as well as with rotis or appam. Freshly ground spices adds nice aroma and taste to dish. Chettinad dishes are always spicy and they add lot of whole spices like cloves, cardomom, cinnamon, star anise etc. I adapted the recipe from my chettinad chicken masala. This recipe with have more whole spicy taste as we add lot of fresh spices.

I made this on one sunday morning to go with palak poori and then used the same for lunch with rice. We always like egg and I do try lot of dishes with egg as it is readily available. Adjust water quantity according to your serving.

Do try and let me know the feedback. You can also try below recipes

Madurai Kari Dosa

Frittata

Spicy Chicken Muffins

Chettinad Egg Masala | Chettinad Egg Curry recipe

Narmadha

Learn how to make spicy Chettinad egg masala/curry. It goes well with rice as well as with rotis or appam.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 0

Ingredients

  

• Onions 3 medium
• Tomato 2
• Ginger garlic paste 1 tbsp
• Green chillies 2
• Turmeric powder ½ tsp
• Salt 1 ½ tsp or as required
• Eggs 4
• Oil 2 tbsp

To Roast and Grind

• Cloves 2
• Cinnamon small stick
• Cardamom 1
• Bay leaves 1
• Coriander 4 tsp
• Fennel seeds 1 tsp
• Pepper 1 tsp
• Cumin/Jeera ½ tsp
• Red chilli 4-5
• Coconut ⅓ cup

Instructions

 

• Boil the eggs with water and salt for 15 minutes.
• Peel the shell and slit the eggs with knife and keep it ready.
• Dry the roast the ingredients given under roast except coconut.
• Once it is nicely roasted add coconut and saute till it lightly browned.
• Cool down and transfer to mixer.
• Grind to fine paste adding little water and keep it ready.
• Slice the onions lengthwise, slit the green chillies and chop the tomatoes and keep it ready.
• Heat oil in kadai and add onions and green chillies.
• Saute for 1-2 minutes and add the ginger garlic paste.
• Saute nicely till raw smell goes and then add the tomatoes.
• Add salt and saute for 5 minutes till tomatoes are mushy.
• Now add the grounded paste.
• Now add required water and allow it to boil.
• Boil it for 10-15 minutes and then add the boiled eggs.
• Allow it to cook for another 5 minutes.
• Switch off the flame and garnish it with coriander leaves.

Notes

Adjust the water consistency according to how you going to serve. If you are serving for rice can make it little watery.

This is medium spice. If you like it very spicy can increase red or green chillies.

Tried this recipe? Mention @nams_corner or tag #namscorner

How to make Chettinad Egg Curry with step by step pictures

Boil the eggs with water and salt for 15 minutes. 

Peel the shell and slit the eggs with knife and keep it ready.

Dry the roast the ingredients given under roast except coconut.

Once it is nicely roasted add coconut and saute till it lightly browned.

Cool down and transfer to mixer.

Grind to fine paste adding little water and keep it ready.

Slice the onions lengthwise, slit the green chillies and chop the tomatoes and keep it ready. Heat oil in kadai and add onions and green chillies.

Saute for 1-2 minutes and add the ginger garlic paste.

Saute nicely till raw smell goes and then add the tomatoes.

Add salt and saute for 5 minutes till tomatoes are mushy.

Now add the grounded paste.

Now add required water and allow it to boil.

Boil it for 10-15 minutes and then add the boiled eggs.

Allow it to cook for another 5 minutes. Switch off the flame and garnish it with coriander leaves.

Chettinad Egg Masala is ready

Serve it with rice/Roti