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chettinad egg curry

Chettinad Egg Curry

Course Main Course
Cuisine Indian
Keyword Chettinad egg curry,, egg curry,
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes


  • 2 tbsp whole spices
  • 1 tbsp sesame seeds
  • 2 tbsp poppy seeds
  • 1/4 cup coconut pieces
  • 3 tbsp oil adjust
  • 3 boilled eggs
  • 6 curry leaves
  • 1 tbsp ginger garlic paste
  • 1 cup tomato puree
  • 1 tbsp salt adjust
  • 1 tsp turmeric powder
  • 1 tbsp chili powder
  • 1 tbsp garam masala
  • 1 cup chopped onions
  • 1 cup water adjust
  • 2 green chilis
  • 2 tbsp chopped coriander
  • 2 red chilis


Pre preparation:

  • First boil the eggs and remove the shells and keep them in a seperate bowl. After that make tomato puree and take it in a bowl.
  • Then chop the onions, coriander leaves, green chilis and keep them seperately.

Preparation of the masala paste:

  • Heat the pan on the medium flame and add whole spices and fry them for 2 mins. Then add the sesame deeds, popppy seeds, coconut pieces, and red chilis.
  • Fry them until they turn aromatic and turn off the stove. Let them cool down. Now transfer them into the blender and make a paste with water.


  • First, heat the oil in the pan and add boiled eggs to the pan and then sprinkle turmeric powder on the eggs. Fry them until they turn golden brown. Keep them in the bowl.
  • Now add little more oil to the pan same pan. When the oil is hot enough add curry leaves and chopped onions to the pan.
  • Stir and fry the onions until they become tender. Then add the ginger-garlic paste to the pan. Fry until the raw flavor is gone.
  • Then goes the masala paste to the pan andgive it stir and fry for 2 to 3 mins. Then add the tomato puree to the pan and mix the puree well with the other ingredients.
  • Fry the tomato puree until the the oil seperates from the masala. Then add the salt, turmeric powder, chili powder, and garam masala to the pan.
  • Mix the spices well with the other ingredients and add water to the pan. Again give it a stir and add boiled eggs to the pan.
  • Now stir continuously and cook the gravy on the medium until the desired consistency. Then add the green chili and coriander leaves to the curry.
  • Cook the gravy for 2 more minutes and check the taste. Add if any spices needed. Turn off the stove and take the curry in the serving bowl.
  • Serve the hot chettinad curry with rice or roti.