Sunday, November 13, 2022



From time to time, I make dishes using eggs as they have numerous health benefits. We can make use of eggs for breakfast where we can have Omelettes, Boiled Eggs, Scrambled Eggs, Fried Egg etc or they can be used for curries and other dishes for lunch or dinner.

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

  • Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
  • Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
  • Egg Curry, goes great with pulao or fried rice

Today's recipe is for an Egg Curry, done in the Chettinad style. As you might know, Chettinad is a part of the South Indian State of Tamilnadu and is famous for its hot, spicy food. The main component of the Chettinad style of cooking is the Chettinad Masala which is made using many different spices.

I have adapted this from Chettinad Egg Curry in Indian Healthy Recipes. This dish goes well with hot rotis or with hot steamed rice. 

We tried this out and it tasted great! 

  • Eggs, 4
  • Large sized Onion, 1
  • Medium-sized Tomatoes, 2 
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Ginger Garlic Paste, 1 tsp
  • Salt, to taste 
  • Oil, 2-3 tbsp
  • Coriander Leaves, a few
For the Chettinad Masala:-
  • Byadgi Red Chillies, 5
  • Coriander Seeds, 2 tsp
  • Green Cardamom, 2
  • Fennel Seeds, 3/4 tsp
  • Cumin Seeds, 1/2 tsp
  • Peppercorns, 1/4 tsp
  • Cloves, 3
  • Cinnamon, 1 " piece
  • Poppy Seeds, 1 and 1/2 tsp 
  • Coconut Gratings, 1/4 cup


Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Pierce the eggs with a fork and keep aside. 
Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside
Peel and finely chop the onion
Finely chop the coriander leaves

In a thick-bottomed pan, dry roast red chillies and coriander seeds on low-medium flame
When you get a good aroma from the roasted coriander seeds add green cardamom, fennel seeds, cumin, peppercorns, cloves and cinnamon 
Roast these on low flame making sure the spices get roasted but do not get burnt
Transfer to mixer jar 

In the same pan, saute poppy seeds for 1 minute then add the coconut gratings and saute for 2 minutes till it gives off a good aroma
Remove from flame and allow this to cool 
Add this to the roasted spices in the mixer jar 
Grind this to a powder.
To this, add a little water and make the masala paste and keep aside.

Add oil to the pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute for a few seconds
To this add the finely chopped onion and saute till they turn golden 
Now add the ginger garlic paste and saute till the raw smell goes
Add the tomato puree and mix well  and saute till the raw smell of the tomato goes
Next add the ground masala prepared and salt to taste
Add water as required to get a gravy like consistency
Bring this to a boil then lower the flame and add the boiled eggs 
Allow the eggs to simmer in the gravy for 5 minutes 
Switch off the gas
Finally, garnish with finely chopped coriander leaves
Transfer the Chettinad Egg Curry to a serving bowl 
Serve hot with rotis, chapatis, fried rice 

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