Description
A rich gravy curry simmering boiled eggs with Chettinad's characteristic 'numerous roasted spices' and 'intense black pepper'. Makes rice unstoppable.
Restaurants serving Chettinad Egg Curry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Boiled eggs
- Coconut
- Onion
- Tomato
- Garlic
- Ginger
- Black pepper
- Red chilies
- Coriander
- Cumin
- Fennel
- Cinnamon
- Mustard seeds
- Curry leaves
- Salt
- Oil
Instructions
- Hard-boil eggs, peel, and score. Dry-roast and grind coconut, red chilies, black pepper, fennel, cumin, coriander, cinnamon into a paste.
- Heat oil in a pot, fry mustard seeds, curry leaves, onions, tomatoes, garlic-ginger; add spice paste and fry until oil floats.
- Add water, bring to boil, toss in boiled eggs. Simmer on low ~
- mins until sauce firmly penetrates eggs to finish.
Learn more Spice, substitutes, tips
Key spices
Intense black pepper stimulation and heavy aroma of roasted spices
Substitutes at Japanese supermarkets
Quail eggs (substitute as bite-sized super spicy sides)
Pairing
Indica rice、Parotta
Trivia
[Hardcore] While Kerala egg curry emphasizes 'coconut milk mellowness', the Chettinad version pursues 'roasted spice savoriness and black pepper punch' to the limit for a stimulating taste.
Eating tips & etiquette
[Unique Eating] Halve the boiled egg, let the fluffy yolk soak up plenty of the super spicy sauce, then toss into your mouth with rice!
Allergen
Egg