Chettinad Egg Gravy Recipe – This egg curry is a very flavourful and creamy main dish curry made with deep-fried boiled eggs. Specially cooked with authentic Chettinad spices.
What are the spices used in this curry?
Here, two sets of spices I used in this curry. The first set is freshly ground dry roasted Chettinad spices and the second set is sautéed usual Indian masala.
First set of spices are – Bay leaf, Cinnamon, Cloves, Cardamom, Coriander seeds, Cumin seeds, Black Pepper, Fennel seeds, Poppy seeds, Red Chilli and Dry coconut.
The second set of spices are – Onion, Tomato, Ginger, Garlic and Cashews.
Why do we call it as Chettinad curry?
Chettinad is a place from South India “Tamil Nadu”. This place is well known for its cuisine.
In Chettinad food, some spices are majorly used to enhance the flavour and taste of the food. Some of the species are very good for health. Adding those in curry could benefit us in many ways.
One of the main important thing, in Chettinad curry, is to make the masala from the fresh ground spices.
Ingredients for Chettinad Spice Masala:
- Cardamom – 2 to 3
- Dry red Chilli – 3 to 4
- Poppy seeds – 2 tsp
- Black Pepper – 2 tsp
- Desiccated or Dry Coconut – 2 to 3 tbsp
- Cinnamon – 1 inch
- Cumin seeds – 1 tsp
- Coriander seeds – 1 tsp
- Fennel seeds – 1 tsp
- Bay leaf – 1
- Cloves – 2 to 3
Ingredients for Egg Curry:
- Boiled Egg – 4
- Onion – 1 medium-sized (for masala)
- Onion – 1/2 medium-sized (gravy)
- Tomato – 1 medium-sized (for masala)
- Ginger – 1 inch (for masala)
- Garlic – 4 to 5 (for masala)
- Cashews – few (for masala)
- Salt – required level
- Turmeric powder – 1/2 tsp
- Chilli powder – 1 tsp (adjust according to your spice level)
- Curry leaves – few
- Water – 1/2 cup
- Oil – 2 tbsp (for masala and gravy)
- Oil – To deep fry the boiled egg.
Get all the ingredients ready. First dry roast all the Chettinad masala spices.
After dry roasting, cool it off then transfer to the mixer jar.
The ground masala will look like this,
Meanwhile, keep the boiled eggs ready to roast. Make sure the boiled egg is not moistured outside before dropping in the oil. Heat the oil in a Kadai, roast the eggs slightly.
Now prepare the second masala for the gravy. Heat the Kadai with 1 tbsp of oil, add chopped tomatoes, onions, ginger, garlic and cashews.
Once it is sautéed, cool it off and then add to the mixer jar.
The ground masala looks like this,
Now, in the same Kadai, add 1 tbsp of oil again, add the chopped onions and curry leaves. Sauté those for few mins.
Once it is sautéed well, add the second ground masala.
Cook for a few more mins. Add the Chettinad spice masala.
Add water and cook for a few more mins. Add salt, turmeric and Chilli powder as well.
Before finishing drop the roasted eggs well.
Once it is done, Transfer to a serving bowl.
Serve this delicious egg curry with Rice or roti.
Happy cooking 🙂