Spicy Chettinad Egg Curry

Spicy Chettinad Egg Curry



  • Eggs – 4 (boiled)
  • Tomato – 2 nos medium (3/4 cup cubed or ½ cup puree)
  • Onion – 1 large (finely chopped or paste)
  • Ginger Garlic paste – 1 tsp
  • Curry Leaves – 1 sprig
  • Coriander Leaves – few
  • Oil – 2 to 3 tsp
  • Salt as needed

For Chettinad Masala

  • Coconut – ¼ cup (chopped or grated)
  • Poppy Seed – 1.5 tsp or Cashews – 8
  • Red Chilies – 3 to 5 (less spicy)
  • Coriander Seeds – 2 tsp
  • Green Cardamoms – 2 nos
  • Cinnamon Stick – 1 inch
  • Fennel Seeds – ¾ tsp
  • Cumin – ½ tsp
  • Pepper – ¼ tsp (optional)
  • Cloves – 3 nos

How to make


  • Heat a pan and dry roast chilies and coriander seeds on a low flame. When they turn tangy, add cumin, fennel, pepper, cloves, cinnamon and cardamoms. Toss and roast just for a min.
  • Add coconut and sauté until a nice aroma comes out. To the hot pan, add poppy seeds. Toss & cool this and powder finely. And little water and make a thick paste. Take care not to over fry the spices or red chilies as it may lend a bitter taste.
  • Pierce eggs with a fork randomly. Add a tsp of oil and fry them until golden. Add a bit of chili powder and salt & keep them aside.

Making Chettinad Egg Curry

  • Add more oil and fry onions until golden. Add ginger garlic paste and sauté until the raw smell vanishes.
  • Add tomato puree and cook until the mixture thickens. Ensure the raw smell of onion and tomato has gone.
  • Add the ground paste and then water as needed to make gravy.
  • Cook on a medium heat until the gravy thickens. Add salt and check the taste. Add the roasted eggs and coriander leaves. Switch off or continue to cook the eggs in gravy for a while. Keep it covered until ready to serve.
  • Serve chettinad egg curry with chapathi or rice.

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