Sunday, 17 January 2016

Chettinad Egg Curry | Chettinadu style Muttai Masala

I love eggs in any form .I keep on searching for various egg recipes, so you will find a lot of them on my blog.

New addition to the egg recipe was Chettinad style egg curry.Today's recipe is a finger licking and spicy egg curry with flavorful spices..

 If you are a spicy lover then, it is a very good recipe to try.This recipe is quite different from the normal curry, because it has a intense spicy flavour
from the freshly ground masala.

Eggs - 4

Oil - 2 tblspn
Mustard Seeds  - 1 tsp
Turmeric powder - 1 tsp 
Onions - 2 large sliced thinly
Tomato Puree - 1/2 cup ( 2 medium size pureed)
Green chilli - 1 slit
Ginger Garlic Paste - 2 tblspn 
Salt to taste

For Roasting and Grinding:
Oil - 1 tsp
Coriander Seeds - 2 tblspn
Whole Pepper - 1 tsp
Dry Red Chilli - 4
Cumin Seeds / Jeerakam - 1 tsp
Fennel Seeds / Sombu / Saunf - 1 tsp
Cloves - 5 no.
Cinnamon - 1 inch piece
Poppy seeds - 1 teaspoon
Grated coconut - 1/4 cup

garnish - coriander leaves


 1. Hard boil egg for 7-10 minutes. Cool remove peel & make slits on them.In another pan, heat a teaspoon of oil. Add eggs followed by salt and red chilli powder.Roll the eggs well so that the red chilli powder coats the eggs nicely. Fry for a minute.

2.Meanwhile, roast all the ingredients given under "For Roasting and Grinding" except poppy seeds and coconut. Roast well till you smell nice aroma out of it. Towards the end of roasting, add poppy seeds and coconut. Continue roasting for few seconds and turn the flame off. Allow it to cool to room temperature. Make a smooth paste of it by adding 1/4 cup or enough water.

3.Now heat some more oil in a kadai. Add in mustard seeds, turmeric powder and curry leaves.
Now add in the onions and green chilli along with some salt. Saute this for 2 mins till they are translucent. Cover the pan with a lid and cook for 5 more mins, so the onions turns soft and cooked.

4.Now add in the masala paste along with ginger garlic paste and saute this till the oil separates on top.Now add in the tomato puree and cook them for 5 more mins till they are cooked.

5.Now pour some water and add in the eggs. Cover the kadai and let them cook for 10 mins till the oil floats on top.garnish with coriander leaves
6.Serve with rice or chapati or bread


1) If you do not like spicy gravy, reduce the red chilli quantity and prepare the gravy.
2) Instead of onion, add shallots for additional taste.
Addition of curry leaves gives a very nice aroma so try to add atleast a sprig .
3) It is slightly thick gravy with eggs. Adjust water quantity based on the consistency you need.

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