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Chettinad Egg Curry


Chettinad Egg Curry

Chettinad Egg Curry

Recipe Servings


Recipe Cook Time


Easy to make egg curry. Hard boiled eggs tossed in masalas and sharpened with the tanginess of lemon juice.


  • 6 eggs - hardboiled

    3 tsp coriander powder

    1 1/2 tsp chilli powder

    1 tsp fennel seeds

    1 tsp cumin seeds

    1/2 tsp turmeric

    1/2 ginger paste

    2 tsp garlic paste

    2 tbsp oil

    1/2 tsp fenugreek seeds

    1/2 tsp fennel seeds

    A 2 inch cinnamon stick

    3 onions, ground

    250 gm tomatoes, peeled,seeded & ground

    250 ml water

    350 ml coconut milk

    1 Tbsp lime juice

    Chopped coriander


Peel eggs and halve lengthwise.

For the spice paste:

Grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.

Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.

Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.

After 3 minutes, pour in water and simmer for 15 minutes.

Pour in coconut milk. Reheat. Sharpen with limejuice. Season.

Add eggs and serve.

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Key Ingredients: egg, coriander powder, red chilli, fennel, cumin seeds, turmeric, ginger, garlic, vegetable oil, fenugreek seeds, cinnamon, onion, tomato, coconut milk, lemon juice, coriander leaves

Tags: Chettinad, Curry, Egg