Chettinad Muttai Masala Recipe – Chettinad Style Egg Curry
Chettinad Muttai Masala, a flavorful and aromatic egg curry from the Chettinad region of South India, is sure to tantalize your taste buds. Unlike regular egg curries, this dish stands out due to the freshly roasted and ground Chettinad masala, which infuses the curry with a deep, nutty flavor and a rich texture. Ideal for a hearty lunch or dinner, Chettinad Muttai Masala is an exquisite dish that pairs beautifully with flatbreads like Kerala Parotta or steamed rice.
Course: Lunch
Cuisine: Chettinad
Diet: Eggetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Whole Eggs | 4 (hard-boiled and halved) |
| Onion | 1 cup (thinly sliced) |
| Tomato | 1 (thinly sliced) |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1 piece |
| Cloves (Laung) | 2 pieces |
| Oil | 2 tablespoons |
| Salt | To taste |
| Chettinad Masala Paste | – |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Garlic | 4 cloves |
| Ginger | 2-inch piece |
| Fresh Coconut | 3 tablespoons (grated) |
| Fennel Seeds (Saunf) | 2 teaspoons |
| Whole Black Peppercorns | 1 teaspoon |
| Poppy Seeds | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 1 piece |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Instructions
-
Boil the Eggs:
Start by hard boiling the eggs. Place the eggs in a pot of boiling water and cook for about 12 minutes. Once the eggs are cooked, transfer them to cold water to cool. Peel the shells off and carefully halve the eggs. Set them aside. -
-
Prepare the Chettinad Masala Paste:
In a shallow frying pan, dry roast the following ingredients on medium heat: coriander seeds, garlic, ginger, fresh coconut, fennel seeds, black peppercorns, poppy seeds, cumin seeds, and dry red chilli. Continue roasting until the coconut begins to brown and releases a nutty aroma. Turn off the heat and allow the masala to cool. -
Grind the Masala Paste:
Once cooled, transfer the roasted ingredients into a blender or mixer grinder. Add a little water and grind the mixture into a smooth, thick paste. Set the paste aside for later. -
Cook the Curry:
In a kadai (wok) or deep pan, heat oil over medium flame. Add the cinnamon stick and cloves, letting the spices infuse the oil with their fragrance.
Next, add the sliced onions and sauté until they turn golden and translucent. Add the tomatoes and cook until they soften and become mushy, allowing the flavors to meld together. -
Add the Masala Paste:
Now, stir in the freshly ground Chettinad masala paste. Cook the mixture for 5 minutes, allowing the flavors to blend and the paste to cook through. -
Add the Spices:
To the masala, add coriander powder, red chilli powder, and garam masala powder. Stir the mixture well, cooking for another few minutes until the oil starts to separate from the masala. -
Simmer the Curry:
Add about half a cup of water to the mixture and season with salt to taste. Let the curry simmer for 3 more minutes to allow the flavors to marry. -
Add the Eggs:
Gently add the halved, hard-boiled eggs to the curry. Stir carefully to coat the eggs with the masala. Turn off the heat and allow the curry to rest for a few minutes, letting the eggs absorb the flavors. -
Garnish and Serve:
Transfer the Chettinad Muttai Masala to a serving dish and garnish with fresh coriander leaves for a burst of color and flavor. Serve hot with Kerala Parotta or Tomato Onion Cucumber Raita on the side for a complete, satisfying meal.
Serving Suggestions
Chettinad Muttai Masala is best enjoyed with soft, flaky Kerala Parotta or plain steamed rice. The spicy, aromatic flavors of the curry pair wonderfully with a cooling side of Tomato Onion Cucumber Raita. For an extra touch of authenticity, serve the dish with some freshly made naan or chapati for a truly comforting meal.
Tip: For a richer flavor, you can add a dash of coconut milk to the curry towards the end of the cooking process. This will give the curry a creamy texture while balancing the spices with a touch of sweetness.
Enjoy this delectable Chettinad-style egg curry and treat yourself to the authentic taste of South India right at your home!
