Chettinad Muttai Masala Recipe – Chettinad Style Egg Curry
Embark on a flavorful journey with the Chettinad Muttai Masala, a delightful egg curry that embodies the essence of Chettinad cuisine. This dish is a perfect harmony of spices, making it an excellent choice for lunch or dinner. Pair it with Kerala Parotta and Tomato Onion Cucumber Raita for a complete meal that will leave your taste buds dancing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hard boiled & halved) | 4 |
| Onion (thinly sliced) | 1 cup |
| Tomato (thinly sliced) | 1 |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1 |
| Cloves (Laung) | 2 |
| Sunflower Oil | 2 tablespoons |
| Salt | To taste |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Garlic | 4 cloves |
| Ginger | 2 inches |
| Fresh Coconut (grated) | 3 tablespoons |
| Fennel Seeds (Saunf) | 2 teaspoons |
| Whole Black Peppercorns | 1 teaspoon |
| Poppy Seeds | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 1 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | Approx. 12g |
| Carbohydrates | Approx. 15g |
| Fat | Approx. 18g |
| Fiber | Approx. 2g |
Preparation Steps
-
Boil the Eggs: Begin by placing the eggs in boiling water for about 12 minutes to hard boil them. Once they are cooked, transfer them to cold water to cool, then carefully peel and halve them. Set aside.
-
-
Prepare the Chettinad Masala: In a shallow frying pan, dry roast the coriander seeds, garlic, ginger, grated coconut, fennel seeds, black peppercorns, poppy seeds, cumin seeds, and the dry red chili until the coconut turns golden brown. Remove from heat and allow the roasted spices to cool. Once cooled, grind the mixture into a smooth paste using a little water and set aside.
-
Cook the Base: In a kadai or heavy-bottomed pan, heat the sunflower oil over medium flame. Add the cinnamon stick and cloves, allowing them to infuse their aroma into the oil.
-
Sauté Onions and Tomatoes: Add the sliced onions to the kadai and sauté until they become translucent. Then, incorporate the sliced tomatoes and cook until they are soft and mushy.
-
Combine and Simmer: Stir in the ground Chettinad masala paste and allow it to cook for about 5 minutes. Next, add the coriander powder, red chili powder, and garam masala powder, stirring until the oil separates from the mixture.
-
Finish the Curry: Pour in half a cup of water, season with salt, and let it simmer for another 3 minutes. Finally, gently add the halved boiled eggs into the curry and turn off the heat.
-
Serve: Transfer the Chettinad Muttai Masala to a serving bowl and garnish with fresh coriander leaves. This dish pairs beautifully with Kerala Parotta and a refreshing Tomato Onion Cucumber Raita.
Enjoy this exquisite Chettinad Muttai Masala, a dish that brings warmth and richness to your dining table!
