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Chettinad Egg Curry Recipe - Spicy Tamil Nadu Delight

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    ChefPandas
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🍲 About This Dish

Chettinad Egg Curry is a fiery delicacy hailing from the Chettinad region of Tamil Nadu, known for its bold flavors and intense spices. This dish showcases the vibrant culinary heritage of Tamil Nadu, where spices are used in abundance to create dishes that are both flavorful and aromatic.

🌶️ Ingredients Overview

  • Eggs (Mutta)
  • Oil (Yennai)
  • Onions (Vengayam)
  • Tomatoes (Thakkali)
  • Green Chilies (Pachai Milagai)
  • Ginger (Inji)
  • Garlic (Poondu)
  • Curry Leaves (Kariveppilai)
  • Mustard Seeds (Kadugu)
  • Cumin Seeds (Seeragam)
  • Turmeric Powder (Manjal Thool)
  • Red Chili Powder (Milagai Thool)
  • Coriander Powder (Kothamalli Thool)
  • Garam Masala
  • Fresh Coriander Leaves for garnish

✨ What Makes It Special

Chettinad Egg Curry is known for its intense heat and robust flavors. The Chettinad region is famous for its unique spice blends, which include a variety of whole spices like star anise, black stone flower, and kalpasi (dagad phool). This dish perfectly balances the heat from the chilies with the richness of the eggs and the depth of the spices.

📝 Ingredients

  • 6 eggs, hard-boiled and peeled
  • 3 tbsp oil
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 2 green chilies, slit
  • 1-inch ginger, minced
  • 4 cloves of garlic, minced
  • A handful of curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

🥄 Spice Blend (Masala)

To make the Chettinad masala:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 inch cinnamon stick
  • 3-4 cloves
  • 3-4 dried red chilies
  • 1/2 tsp black peppercorns
  • Roast the spices lightly and grind them into a fine powder.

👨‍🍳 Preparation Method

  1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
  2. Add the chopped onions and sauté until golden brown.
  3. Add the ginger, garlic, green chilies, and curry leaves. Sauté for a few minutes.
  4. Add the tomato puree and cook until the oil separates.
  5. Add the turmeric powder, red chili powder, coriander powder, and the freshly ground Chettinad masala. Cook for a couple of minutes.
  6. Add water to achieve the desired consistency and bring it to a simmer.
  7. Gently add the boiled eggs and simmer for another 5-7 minutes.
  8. Finish with garam masala and garnish with fresh coriander leaves.

⏰ Timing Guide

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

🍽️ Serving Suggestions

Chettinad Egg Curry is traditionally served hot with steamed rice or crispy dosas. It also pairs well with rotis or appams. Garnish with fresh coriander leaves for a burst of freshness.

💭 Chef's Notes

  • Adjust the spice levels according to your preference. Chettinad Egg Curry is meant to be fiery, but you can reduce the number of chilies for a milder version.
  • For an extra layer of flavor, you can add coconut milk towards the end of cooking.
  • Freshly ground spices elevate the dish's taste, so try to make the Chettinad masala from scratch for an authentic flavor.

📦 Storage

Chettinad Egg Curry 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.

Enjoy the bold flavors and fiery heat of this authentic Chettinad Egg Curry, a true representation of the rich culinary heritage of Tamil Nadu!