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
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.
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
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:
- Place on low Or medium heat while making the curry.
- Add water as per consistency required.
- Instead of coconut paste you could use coconut milk.
- If you like more spice add more red chilies Or red chili powder.
Egg Chettinad Curry Recipe details below:
- .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
- % 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.
- 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.
- Grind fresh coconut with water until smooth paste is formed. Keep it aside.
- 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.
- Once it splutters add chopped onion. Saute onion until it changes color.
- Add chopped tomatoes cover and cook. Simmer for 2 mins once tomatoes are tender mash it.
- Now add all spiced powder like turmeric, chili powder, coriander seed powder and sambar powder.
- Put the tamarind pulp. Add the grounded paste and stir for 7 to 8 mins Or until it starts leaving oil at the edges.
- Add water as per consistency required. Cook until curry starts bubbling.
- 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.
- Cook for another 3 mins. Garnish with coriander leaves serve hot with rice, roti Or bread.