Egg Chettinad Curry, how to make egg curry chettinad style:Chettinad Cuisine hails from Chettinad region in Tamilnadu state in South India. Also chettinad masala gravy is spicy, hot and quite popular. Lemme further explain Muttai means eggs and Kuzhambu Or kulambu means egg so in english it would be referred as Egg Chettinad Curry. Lot of various kinds of chettinad masala versions are made like chicken chettinad, beans chettinad and egg chettinad. You could also try your own version ;)

Chettinad Muttai Kuzhambu – Egg Chettinad Curry

by maria updated February 16, 2013

Chettinad Cuisine hails from Chettinad region in Tamilnadu state in South India. Also chettinad masala gravy is spicy, hot and quite popular. Lemme further explain Muttai means eggs and Kuzhambu Or kulambu means curry / gravy so in english it would be referred as Egg Chettinad Curry. Lot of various kinds of chettinad masala versions are made like chicken chettinad, beans chettinad and egg chettinad. You could also try your own version ;)

Egg Chettinad Curry

To be honest the first time I tried Egg Chettinad Curry I didn’t quite like it. However did lot of research and came up with my own version. It’s spicy, fiery and tasty however I like mild spiced so used less of chilies. Second time I tried we quite liked it at home.

Egg Chettinad Curry

Mostly I like to make quick meals which saves time and effort both. I am always on the spree of saving time, instant ideas, simple but healthy meal. Due to this habit I have developed faster cooking and some great ideas which helps me in cooking innovative and unique food :)

Egg Chettinad Curry

At times I also get confused what to make. The day my heart and head doesn’t know what to cook I simply cook egg curry. All the time I make different egg curries however don’t get to post all of them. However I am posting this one!

Cook for another 3 mins. Garnish with coriander leaves serve hot with rice, roti Or bread.

Tips for Egg Chettinad Curry:

  1. Place on low Or medium heat while making the curry.
  2. Add water as per consistency required.
  3. Instead of coconut paste you could use coconut milk.
  4. If you like more spice add more red chilies Or red chili powder.

Egg Chettinad Curry Recipe details below:

Chettinad Muttai Kuzhambu – Egg Chettinad Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: meals, curries
Cuisine: Indian
Serves: 3
Ingredients
  • .5 tbsp coconut oil Or any refined oil
  • 2. 6 eggs boiled and peeled
  • 3. 2 chopped onion
  • 4. 2 chopped tomatoes
  • 5. 14 to 15 curry leaves
  • 6. 1 t/s cumin seed
  • 7. 1 tbsp red chili power
  • 8. 1 t/s turmeric powder
  • 9. 1 tbsp sambar powder
  • 10. 1 tbsp coriander seed powder (dhaniya)
  • 11. 1 tbsp tamarind pulp
  • 12. 1 tbsp garam masala powder
  • 13. 2 cups water
  • 14. 3 tbsp fresh grated coconut + 2 tbsp water (grind separately)
  • 15. sea salt as per taste
  • 16. few coriander leaves for garnishing
  • For the paste:
  • 1. 2 to 2 dried red kashmiri chilies
  • 2. 1 tbsp cumin seed (jeera)
  • 3. 1 tbsp fennel seed (saunf)
  • 4. ½ t/s fenugreek seed
  • 5. 8 to 10 peppercorn
  • 6. 3 to 4 cloves
  • 7. 1 inch cinnamon
  • 8. 1 inch ginger chopped into chunks
  • 9. 8 to 10 garlic cloves
  • 10. 6 to 7 curry leaves
  • 11. ½ t/s mustard seed (rai)
  • 12. 2 green chilies
  • 13. 1 tbsp poppy seeds (khuskhus)
  • 14. 6 to 7 cashewnuts
  • 15. 1 green cardamom (chota elaichi)
  • 16. 1 tbsp desiccated coconut flakes
  • 17. organic salt Or salt as per taste
  • 18. 2 tbsp water
Instructions
  1. % Firstly boil eggs if you want to cook your eggs perfectly check this link out. Peel the cover and slice from length wise until the bottom but don’t slice them completely.
  2. Roast all the ingredients above for 2 to 3 mins on low heat. Grind the roasted mixture into a smooth paste add water if required.
  3. Grind fresh coconut with water until smooth paste is formed. Keep it aside.
  4. Take a wok Or vessel add coconut oil Or oil. Place on low heat once oil is hot add mustard seeds, fenugreek seeds, cumin seed and curry leaves.
  5. Once it splutters add chopped onion. Saute onion until it changes color.
  6. Add chopped tomatoes cover and cook. Simmer for 2 mins once tomatoes are tender mash it.
  7. Now add all spiced powder like turmeric, chili powder, coriander seed powder and sambar powder.
  8. Put the tamarind pulp. Add the grounded paste and stir for 7 to 8 mins Or until it starts leaving oil at the edges.
  9. Add water as per consistency required. Cook until curry starts bubbling.
  10. It’s time to add coconut paste mixture. Stir and cook for another 4 to 5 mins. Lastly add salt, garam masala powder and boiled eggs for seasoning.
  11. Cook for another 3 mins. Garnish with coriander leaves serve hot with rice, roti Or bread.

{ 8 comments… read them below or add one }

suhani February 24, 2013 at 4:57 pm

hi maria..lots n lots of hugs to u..thanks for being so concerned..i made this chettinad egg curry and it was simply delicious..i also made beetroot tikkis with it..thanks for sharing such awonderful recipe..

Reply

maria February 25, 2013 at 4:04 pm

You are welcome Suhani hope you doing well take care and have fun :)

Reply

Suzanne perazzini February 18, 2013 at 10:37 am

I have always loved egg curry, Fijian-style (I lived there for a year) but yours looks different and quite wonderful. It has so many exciting spices in it and would go well with cauliflower rice.

Reply

maria February 18, 2013 at 12:21 pm

Thanks Suzanne cauliflower rice sounds yummy :)

Reply

Sadhana February 16, 2013 at 12:50 pm

Hi Maria, this is a nice recipe!! Kuzhambu or kulambu is ‘Gravy’ in Tamil.

Reply

maria February 16, 2013 at 3:56 pm

thanks Sadhana :) for your info!

Reply

Sadhana February 16, 2013 at 4:57 pm

Could u please correct it …

Reply

maria February 16, 2013 at 11:37 pm

Thanks Sadhana have rectified it was a typo error :) sorry for delay in reply take care and have a great weekend!

Reply

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