Chettinad Egg Curry


Boiled eggs – 7
Small onions – 12 to 20
Chopped Tomato – 1 can
Turmeric powder – 1/2 tsp
Tamarind powder – 2 tsp
salt to taste
To Paste :
Coriander seeds – 2 tsp
dried red chillies – 4
Garlic – 4 cloves
Ginger – 1 inch
Curry Leaves – few
Rice – 2 tsp
Pepper corns – 2 tsp
Fennel seeds – 1 tsp
Cumin seeds – 2 tsp
Grated coconut – 8 tsp


  1. Hard boil the eggs in water and cut it in lengthwise.
  2. In a medium flame, add little oil and add the ‘to paste’ ingredients except the coconut. Fry till the rice becomes pure white.
  3. Finally add the coconut and fry for a minute.
  4. Grind all the fried ingredients with water and make a fine paste.
  5. Add oil in kadai and then fry the small onions till its browned and cooked.
  6. Add the tomatoes and saute it for about 3 minutes.
  7. Then add the turmeric, salt, tamarind, ground paste and a cup of water.
  8. Cook in a medium flame for about 10 minutes.
  9. Then add the eggs into the curry and cook for 5 more minutes.
  10. Serve hot with plain rice.

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