Chettinad Curry Eggs
Dive into the bold and aromatic flavors of South India with this irresistible Chettinad Curry Eggs recipe. Packed with robust spices like fennel, coriander, and the signature Chettinad masala, this rich and creamy egg curry combines the comforting warmth of coconut milk with the zesty heat of red chili powder. Boiled eggs are simmered to perfection in a fragrant tomato and spice-infused base, creating a dish that’s bursting with layers of flavor. Garnished with fresh coriander leaves, this curry pairs beautifully with steamed rice, flaky parathas, or your favorite Indian bread. Whether you're exploring authentic Indian cuisine or looking for a crowd-pleasing comfort meal, this quick and satisfying Chettinad egg curry is sure to impress.
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Recipe Information
Ingredients
- 6 large Eggs
- 3 tablespoons Oil
- 0.5 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 medium (finely chopped) Onion
- 2 medium (pureed) Tomato
- 4 minced Garlic cloves
- 1 inch (grated) Ginger
- 1 teaspoon Fennel seeds
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Chettinad masala powder (prepared or store-bought)
- 0.5 cup Coconut milk
- 1 cup Water
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped for garnish) Coriander leaves
Instructions
Begin by boiling the eggs. Add the eggs to a pot, cover them with water, and bring to a boil. Let them cook for 10 minutes, then transfer them to a bowl of ice water. Peel the shells, pierce the eggs lightly with a fork, and set aside.
Heat 3 tablespoons of oil in a large pan over medium heat. Add mustard seeds and let them splutter. Stir in the curry leaves and fry for 30 seconds until aromatic.
Add the chopped onions and sauté until they turn golden brown, about 6-8 minutes.
Stir in the garlic, ginger, and fennel seeds. Cook for another 1-2 minutes until fragrant.
Add the tomato puree and cook for 5 minutes, stirring occasionally, until the oil begins to separate.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, and Chettinad masala powder. Mix well and cook the spices for 1-2 minutes.
Pour in the coconut milk and 1 cup of water. Stir to combine and bring the mixture to a gentle simmer.
Gently add the boiled eggs to the curry. Simmer on low heat for 5-7 minutes, ensuring the eggs are well-coated with the curry and the flavors meld together.
Add salt to taste and stir well.
Turn off the heat and garnish with chopped coriander leaves.
Serve hot with steamed rice, parathas, or any Indian bread of your choice.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
