Chettinad Egg Curry

Chettinad cuisine is famous for its bold, aromatic spices, and this egg curry is a brilliant showcase. A freshly ground Chettinad masala paste of kalpasi, marathi mokku, and star anise elevates a simple egg curry into something extraordinary.

Ingredients

• 6 hard boiled eggs, peeled
• 2 tbsp Precious cold pressed groundnut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 2 large onions, finely sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• For Chettinad masala (grind together): 4 dried red chillies, 1 tsp kalpasi (stone flower), 1 tsp fennel, 1 tsp coriander seeds, 1/2 tsp cumin, 2 cloves, 1 marathi mokku (dried flower), 1 star anise, 1/2 tsp black pepper
• 1/2 tsp turmeric
• Salt to taste
• Coriander leaves to garnish

Step-by-Step Instructions

1. Dry roast all Chettinad masala spices in a pan until fragrant. Cool and grind to a fine powder or paste with a little water.
2. Score the boiled eggs lightly with a knife and shallow fry in a little oil until golden. Set aside.
3. Heat oil in a pan. Add mustard seeds and curry leaves.
4. Add sliced onions and cook until deep golden brown – about 12 minutes for rich colour.
5. Add ginger-garlic paste and saute for 2 minutes.
6. Add tomatoes and cook until soft and oil separates.
7. Add the Chettinad masala paste and turmeric. Cook for 3-4 minutes on medium heat.
8. Add 3/4 cup water, stir well, and bring to a simmer.
9. Gently place fried eggs in the gravy. Simmer for 10 minutes so eggs absorb the flavour.
10. Adjust salt, garnish with coriander, and serve hot with rice or parotta.

Cook’s notes

• Dry roast the masala spices on low heat until just fragrant before grinding; burnt kalpasi turns bitter.
• Make shallow slits in the boiled eggs, or fry them briefly in the oil, so the masala clings to them.
• Finish with fresh curry leaves and a spoon of sesame oil if you like a stronger aroma.

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Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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