Chettinad Muttai Masala Recipe - Chettinad Style Egg Curry
A eggetarian Chettinad recipe with whole eggs - hard boiled & halved, onion - thinly sliced, tomato - thinly sliced. Ready in 50 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
15 steps- 1
To begin making Chettinad Muttai Masala Recipe, hard boil the eggs in boiling water for 12 minutes
whole eggs - hard boiled & halved(4)garam masala powder(1 teaspoon) - 2
Once cooled, remove the shells and keep aside
- 3
Now, dry roast the ingredients listed under the Chettinad masala paste like the coriander seeds, garlic, ginger, coconut, fennel seeds, peppercorns, poppy seeds, cumin seeds and red chill in a Shallow fry pan till the coconut starts to turn brown
teaspoons coriander powder (dhania)(2)garam masala powder(1 teaspoon)tablespoons coriander (dhania) seeds(2)cloves garlic(4)inch ginger(2)tablespoons fresh coconut - grated(3)fennel seeds (saunf)(2 teaspoon)whole black peppercorns(1 teaspoon)teaspoons poppy seeds(2)cumin seeds (jeera)(1 teaspoon) - 4
Turn off the heat and let the masala cool down
garam masala powder(1 teaspoon) - 5
Once cool grind the roasted masala into a smooth paste in a Mixer grinder with a little water and keep aside
garam masala powder(1 teaspoon) - 6
Heat oil in a Kadai on medium flame, add the cinnamon stick and cloves and let the spices release its aroma into the oil
cinnamon stick (dalchini)(1)cloves (laung)(2)cloves garlic(4) - 7
Now, add the sliced onions and sauté until it turns translucent
onion - thinly sliced(1 cup)tomato - thinly sliced(1) - 8
Add the tomatoes and cook until it is well cooked, soft and mushy
tomato - thinly sliced(1) - 9
Now, add the ground Chettinad masala mix and mix well
garam masala powder(1 teaspoon) - 10
Simmer for 5 minutes until the mix is cooked well
- 11
Add the coriander powder, red chilli powder, garam masala powder and sauté until the oil separates
teaspoons coriander powder (dhania)(2)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)tablespoons coriander (dhania) seeds(2)dry red chilli(1) - 12
Add half a cup of water, season with salt and let it simmer for another 3 minutes
salt - to taste - 13
Now, add the halved boiled eggs and turn off the heat
whole eggs - hard boiled & halved(4) - 14
Transfer the Chettinad Muttai Masala into a serving bowl and serve
garam masala powder(1 teaspoon) - 15
Garnish with coriander leaves and serve the Chettinad Muttai Masala along with Kerala Parotta and Tomato Onion Cucumber Raita for dinner
onion - thinly sliced(1 cup)tomato - thinly sliced(1)teaspoons coriander powder (dhania)(2)garam masala powder(1 teaspoon)tablespoons coriander (dhania) seeds(2)
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Chettinad Muttai Masala Recipe - Chettinad Style Egg Curry
A eggetarian Chettinad recipe with whole eggs - hard boiled & halved, onion - thinly sliced, tomato - thinly sliced. Ready in 50 min, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making Chettinad Muttai Masala Recipe, hard boil the eggs in boiling water for 12 minutes
whole eggs - hard boiled & halved(4)garam masala powder(1 teaspoon) - 2
Once cooled, remove the shells and keep aside
- 3
Now, dry roast the ingredients listed under the Chettinad masala paste like the coriander seeds, garlic, ginger, coconut, fennel seeds, peppercorns, poppy seeds, cumin seeds and red chill in a Shallow fry pan till the coconut starts to turn brown
teaspoons coriander powder (dhania)(2)garam masala powder(1 teaspoon)tablespoons coriander (dhania) seeds(2)cloves garlic(4)inch ginger(2)tablespoons fresh coconut - grated(3)fennel seeds (saunf)(2 teaspoon)whole black peppercorns(1 teaspoon)teaspoons poppy seeds(2)cumin seeds (jeera)(1 teaspoon) - 4
Turn off the heat and let the masala cool down
garam masala powder(1 teaspoon) - 5
Once cool grind the roasted masala into a smooth paste in a Mixer grinder with a little water and keep aside
garam masala powder(1 teaspoon) - 6
Heat oil in a Kadai on medium flame, add the cinnamon stick and cloves and let the spices release its aroma into the oil
cinnamon stick (dalchini)(1)cloves (laung)(2)cloves garlic(4) - 7
Now, add the sliced onions and sauté until it turns translucent
onion - thinly sliced(1 cup)tomato - thinly sliced(1) - 8
Add the tomatoes and cook until it is well cooked, soft and mushy
tomato - thinly sliced(1) - 9
Now, add the ground Chettinad masala mix and mix well
garam masala powder(1 teaspoon) - 10
Simmer for 5 minutes until the mix is cooked well
- 11
Add the coriander powder, red chilli powder, garam masala powder and sauté until the oil separates
teaspoons coriander powder (dhania)(2)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)tablespoons coriander (dhania) seeds(2)dry red chilli(1) - 12
Add half a cup of water, season with salt and let it simmer for another 3 minutes
salt - to taste - 13
Now, add the halved boiled eggs and turn off the heat
whole eggs - hard boiled & halved(4) - 14
Transfer the Chettinad Muttai Masala into a serving bowl and serve
garam masala powder(1 teaspoon) - 15
Garnish with coriander leaves and serve the Chettinad Muttai Masala along with Kerala Parotta and Tomato Onion Cucumber Raita for dinner
onion - thinly sliced(1 cup)tomato - thinly sliced(1)teaspoons coriander powder (dhania)(2)garam masala powder(1 teaspoon)tablespoons coriander (dhania) seeds(2)
Rate this recipe
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