Chettinad Egg Curry

CategoryDifficultyBeginner
Yields3 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Chettinad Egg Curry Powder
 1 tbsp Black Peppercorns
 1 Star Anise
 4 Cloves
 5 Cardamom pods
 2 tsp Coriander Seeds
 2 tsp Cumin seeds
 2 cups Fennel Seeds
 1.50 inch Cinnamon
 3 to 4 Dried Red Chilies
 6 Eggs
 1 tbsp Oil
 ¼ tsp Turmeric powder
 ¼ tsp Salt
Making the curry
 2 tbsp Oil
 ¼ tsp Mustard Seeds
 2 Bay Leaves
 15 to 20 Shallots
 1 tbsp Ginger Garlic Paste
 3 Green Chilies
 ¼ tsp Turmeric Powder
 1 tsp Red Chili powder
 1 Tomato,large
 1.50 cups Water
 10 to 12 Curry leaves
 Salt, as per taste
Chettinad Curry Powder
1

Dry-roast black peppercorns, star anise, cinnamon, fennel seeds, cumin seeds, cloves, cardamom pods, and dried red chilies on low flame for 2 to 3 minutes. Once cool, grind into a coarse powder.

2

Chettinad powder is now ready.

Roasting the Eggs
3

In a pan, heat oil, turmeric powder, and salt. Add boiled egg and roast for 2 minutes. Set aside roasted eggs.

Making Egg Curry
4

In another pan, heat oil and add mustard seeds. Let them sputter.

5

Add bay leaves and shallot to the pan and cook for 2 to 3 minutes. Then add ginger garlic paste and cook until the raw smell goes away.

6

Add green chilies, turmeric powder, red chili powder, Chettinad masala powder, and salt to the pan and mix well.

7

Add chopped tomatoes to the mixture and cook until mushy. Then add water, mix well, and bring to a boil.

8

Add roasted eggs and curry leaves to the curry and cook for 2 minutes.

9

Chettinad egg curry is now ready.

Ingredients

Chettinad Egg Curry Powder
 1 tbsp Black Peppercorns
 1 Star Anise
 4 Cloves
 5 Cardamom pods
 2 tsp Coriander Seeds
 2 tsp Cumin seeds
 2 cups Fennel Seeds
 1.50 inch Cinnamon
 3 to 4 Dried Red Chilies
 6 Eggs
 1 tbsp Oil
 ¼ tsp Turmeric powder
 ¼ tsp Salt
Making the curry
 2 tbsp Oil
 ¼ tsp Mustard Seeds
 2 Bay Leaves
 15 to 20 Shallots
 1 tbsp Ginger Garlic Paste
 3 Green Chilies
 ¼ tsp Turmeric Powder
 1 tsp Red Chili powder
 1 Tomato,large
 1.50 cups Water
 10 to 12 Curry leaves
 Salt, as per taste

Directions

Chettinad Curry Powder
1

Dry-roast black peppercorns, star anise, cinnamon, fennel seeds, cumin seeds, cloves, cardamom pods, and dried red chilies on low flame for 2 to 3 minutes. Once cool, grind into a coarse powder.

2

Chettinad powder is now ready.

Roasting the Eggs
3

In a pan, heat oil, turmeric powder, and salt. Add boiled egg and roast for 2 minutes. Set aside roasted eggs.

Making Egg Curry
4

In another pan, heat oil and add mustard seeds. Let them sputter.

5

Add bay leaves and shallot to the pan and cook for 2 to 3 minutes. Then add ginger garlic paste and cook until the raw smell goes away.

6

Add green chilies, turmeric powder, red chili powder, Chettinad masala powder, and salt to the pan and mix well.

7

Add chopped tomatoes to the mixture and cook until mushy. Then add water, mix well, and bring to a boil.

8

Add roasted eggs and curry leaves to the curry and cook for 2 minutes.

9

Chettinad egg curry is now ready.

Notes

Chettinad Egg Curry
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