Name: Egg Chettinad gravy | Chettinad Egg curry recipe | South Indian Egg curry recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Cuisine: Indian
Ingredients: 1 Cup = 250 ml; To marinate the eggs; 5 Eggs; ¼ teaspoon Turmeric powder; ¼ teaspoon red chilli powder; ¼ teaspoon Salt; For the Chettinad masala; 1 Cardamom (Elaichi); 1-inch Cinnamon stick (Dalchini); 2 Cloves (Laung); 1-2 dry red Chillies, adjust accordingly (sukhi Lal Mirch); ¾ teaspoon Black peppercorns (kali Mirch); 1 teaspoon Coriander seeds (Dhaniya); ¾teaspoon Cumin seeds (Jeera); ¾ teaspoon Fennel seeds (Saunf); 1 tablespoon Poppy seeds (Khaskhas); 3 tablespoons Coconut, grated (Naryal); Other ingredients for chettinad egg; 1 large Onion, finely chopped; 1 tablespoon Ginger-Garlic paste; 1 Tomato, paste or finely chopped; 2 green Chillies; ½ teaspoon Mustard seeds; ½ teaspoon Cumin seeds; 10-12 Curry leaves; 1 teaspoon Turmeric powder; 1 teaspoon red Chilli powder; Salt to taste; 2 tablespoons oil; 1 cup hot Water for gravy

Egg Chettinad gravy aka Chettinad egg curry recipe is a classic south Indian egg curry recipe which is originated in Tamil Nadu. It is hugely popular in the subcontinents of India for its fiery taste and supreme flavour. In this preparation, hard-boiled eggs are fried and then cooked in spicy onion gravy with homemade masala prepared with roasted ground spices and coconut. This is a versatile lip-smacking dish which can be served with dosa, plain rice, parathas and other flatbreads.

Table of Contents

About the recipe
Health Benefits of Egg
How to make Chettinad egg curry (step wise photos)
Recipe Card

What is egg chettinad?

Egg Chettinad, the name itself expresses the complete recipe. Here the word EGG is known by everyone. In Hindi, it is known as ANDA. CHETTINAD is a popular south Indian cuisine. In short, Chettinad egg curry is a specific south Indian style egg curry. This dish is also known as Chettinad muttai masala.

Chettinad egg basically belongs to Chettinad cuisine which is a subdivision of South Indian cuisine. Chettinad cuisine is the community of Nattukotai Chettiars of the Chettinad region of Tamil Nadu. It is one of the most eminent cuisines of South India. They have given many popular vegetarian and non-vegetarian dishes to the nation. The speciality of this cuisine is they use freshly ground spice for the dishes to make them more flavourful.

The recipe for egg Chettinad is prepared in two different ways.

Egg chettinad gravy
Egg chettinad dry

Today, I am going to share the Chicken egg gravy recipe with you.

Egg Chettinad gravy is fiery in taste and overloaded with flavours. In this preparation, hard-boiled eggs are marinated and fried till crispy skin occurs and then dunked in spicy flavoured gravy prepared with onion and homemade Chettinad masala. Nothing can beat the taste of it.

Reason behind the popularity of Chettinad egg curry

The supreme flavour of the dish makes it unique and immensely popular not only in the south but in the whole nation.
It is an eggetarian dish which is perfect to trigger the taste buds of non-vegetarian people and many vegetarian people who eat eggs and egg products.
It is one of the most versatile egg curries which can be served with dosa, appam, plain rice or with any kind of flatbread.
It can get prepared without investing much effort and time. In short, it is a handy and quick egg curry.
Egg Chettinad could be a part of any celebration. It is a perfect dish for any anniversary or birthday party.

First of all, I am an egg lover since my childhood and can have it in any form, except raw. My mom used to prepare a variety of egg curry recipe to bring a smile to my face. I am sure many Egg lovers like me would have the same story to share. Today, I am going to dedicate this recipe to all egg lovers. This dish will be a feast for them.

Chettinad egg curry is one of my favourite egg curries which I can’t stop myself to devour till my stomach is tightly packed. In fact, I never met any person from south India in my entire life who does not like any Chettinad recipe.

I am very fond of south Indian cuisine because of its authentic flavour and perfect usage of spices. Chicken egg recipe is really very special to me. I never had the dish before until one of my south Indian friends prepared it on her house-warming party. I simply loved the dish and learnt the south Indian delicacy from her.

Egg Chettinad gravy aka Chettinad egg curry recipe is simple and easy to make. Different ranges of spices are required to prepare the spicy egg curry. But, all of them are quite regularly used ingredients in Indian kitchens. It gets prepared very quickly which makes it a great option for small parties and get together.

Chettinad egg curry with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the recipe step by step, then you will surely get the restaurant-style egg Chettinad gravy. Before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient egg.

Health benefits of Egg

Eggs are great source of nutrition. It is rich in vitamins, selenium and folate.
It’s a good source of protein.
It’s good for our hearts.
Eggs are good for our eye health.

How to make Chettinad egg curry?

To prepare the Chettinad egg curry, first, prepare the Chettinad masala. Put a pan on flame and allow it to become dry. Add the whole spices – cloves, cinnamon stick, cardamoms, dry red chillies, black peppers, coriander seeds, cumin seeds, fennel seeds into the pan and dry roast them over low flame for 1-2 minutes. Then add poppy seeds and dry roast them over low flame for 1 minute. Now, add the grated coconut into the pan and roast it over low flame for a couple of minutes. Then keep the spices aside on a separate plate to come to room temperature.

Transfer the spices to the jar of a grinder and close the lid. Pulse it till coarsely ground. Then add 4-5 tablespoons of water into the jar and close the lid. Again pulse it to a smooth paste and keep it aside.

Now, add the tomato chunks into a jar of a grinder. Close the lid and pulse it to a smooth paste and keep it aside.

Now bring a pot of water to boil and then turn the flame low. Add the eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.

During that time, make a large bowl ready filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.

Then peel the eggs and split them on the body slightly with the help of a knife from the sides. But make sure it should not get cut into pieces.

Sprinkle some salt, red chilli powder and turmeric powder on the eggs and rub them evenly on each piece.

After this, put a pan on flame and allow it to become completely dry. Add oil to the pan and wait until the oil is hot. Add the marinated eggs and fry them evenly till crispy golden brown over medium flame. Then strain the eggs and keep them aside on a separate plate.

In the same pan, add some oil if required. Once the oil is hot, add whole spices – mustard seeds, cumin seeds, curry leaves and let them crackle.

Add finely chopped onions and cook them on medium flame for 5-6 minutes. Stir in between.

Then add ginger garlic paste and mix it well. Cook it on low flame for 2-3 minutes until the raw smell goes away.

Add the tomato paste to the pan and give a nice mix. Cover the pan and cook it on medium flame for 2 minutes. Add 2-3 green chillies and cook them until the masala releases oil.

Add salt, turmeric powder, red chilli powder and give a nice stir. Cook it on low flame for another minute.

Add the Chettinad masala into the pan and mix it nicely. Cover the pan and cook it over low flame for 2-3 minutes.

Then add hot water to the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts bubbling.

Now, turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2 minutes. Switch off the flame and Chettinad egg curry is now ready to serve.

Many egg curry for chapathi has already been shared in my previous post. You may like a few of them.

Spicy egg curry
Egg korma
Omelette curry
Coriander egg curry

..And Many more…

Ingredients:

1 Cup = 250 ml

To marinate the eggs

5 Eggs
¼ teaspoon Turmeric powder
¼ teaspoon red chilli powder
¼ teaspoon Salt

For the Chettinad masala

1 Cardamom (Elaichi)
1-inch Cinnamon stick (Dalchini)
2 Cloves (Laung)
1-2 dry red Chillies, adjust accordingly (sukhi Lal Mirch)
¾ teaspoon Black peppercorns (kali Mirch)
1 teaspoon Coriander seeds (Dhaniya)
¾teaspoon Cumin seeds (Jeera)
¾ teaspoon Fennel seeds (Saunf)
1 tablespoon Poppy seeds (Khaskhas)
3 tablespoons Coconut, grated (Naryal)

Other ingredients for chettinad egg

1 large Onion, finely chopped
1 tablespoon Ginger-Garlic paste
1 Tomato, paste or finely chopped
2 green Chillies
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
10-12 Curry leaves
1 teaspoon Turmeric powder
1 teaspoon red Chilli powder
Salt to taste
2 tablespoons oil
1 cup hot Water for gravy

Instructions:

Put a pan on flame and allow it to become dry. Add the whole spices – 2 cloves, 1-inch cinnamon stick, 1 cardamom, 1-2 dry red chillies, ¾ teaspoon black peppers, 1 teaspoon coriander seeds, ¾ teaspoon cumin seeds, ¾ teaspoon fennel seeds into the pan and dry roast them over low flame for 1-2 minutes.
Add 1 tablespoon poppy seeds and dry roast them over low flame for 1 minute.
Add 3 tablespoons of grated coconut into the pan and roast it over low flame for a couple of minutes. Then keep the spices aside on a separate plate to come to room temperature.
Transfer the spices to the jar of a grinder and close the lid. Pulse it till coarsely ground. Then add 4-5 tablespoons of water into the jar and close the lid. Again pulse it to a smooth paste and keep it aside.
Now, add the tomato chunks into a jar of a grinder. Close the lid and pulse it to a smooth paste and keep it aside.
Now, bring a pot of water to boil and then turn the flame low.
Add the eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
During that time make a large bowl ready filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
Peel the eggs and split them on the body slightly with the help of a knife from the sides. But make sure it should not get cut into pieces.
Sprinkle ¼ teaspoon salt, ¼ teaspoon red chilli powder and ¼ teaspoon turmeric powder on the eggs and rub them evenly on each piece.
Put a pan on flame and allow it to become completely dry. Add 2 tablespoons oil into the pan and wait until the oil is hot.
Add the marinated eggs and fry them evenly till crispy golden brown over medium flame.
Strain the eggs and keep them aside on a separate plate.
In the same pan, add some oil if required and once the oil is hot, add whole spices – ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 10-12 curry leaves and let them crackle.
Add finely chopped onions and cook them on medium flame for 5-6 minutes. Stir in between.
Add ginger garlic paste and mix it well. Cook it on low flame for 2-3 minutes until the raw smell goes away.
Add the tomato paste to the pan and give a nice mix. Cover the pan and cook it on medium flame for 2 minutes.
Add 2-3 green chillies and cook it for another 2-3 minutes over low flame until the masala releases oil.
Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice stir. Cook it on low flame for another minute.
Add the Chettinad masala into the pan and mix it nicely. Cover the pan and cook it over low flame for 2-3 minutes.
Add 1 cup hot water into the pan and give a nice stir. Cover the pan and put the flame on high until the gravy starts bubbling.
Turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2 minutes.
Switch off the flame and Chettinad egg curry is now ready to serve.

Serving Instruction

Transfer the egg Chettinad gravy aka Chettinad egg curry recipe into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the south Indian delicacy.