Chettinad egg curry

Written by: 7aumsuvai

Hello friends I am back to routine life and ready to post recipes regularly. Chettinad egg curry or muttai kuzhambu is a tasty side dish that goes well with chappathi, rice etc.

Chettinad egg curry


      • 4 nos - Egg
      • 1 no – Onion (chopped finely)
      • 1 no – Tomato (chopped finely)
      • 1 or 2 nos – Green chilies (slit open)
      • 1 tsp - Ginger (chopped finely)
      • 2 cloves - Garlic (chopped finely)
      • 1/4 tsp – Turmeric powder
      • 1 tsp - Red chili powder (as needed)
      • 1 tbsp - Coriander powder
      • 1 tsp - Garam masala powder
      • Salt as needed

For grinding:

      • 2 tbsp - Coconut grated
      • 1 tsp - Fennel seeds
      • 1 tsp - Cumin seed
      • 2 nos – Cashew nut
      • 1/4 tsp - Poppy seeds


      • 1 tbsp – Oil
      • 1/4 tsp – Fennel seeds
      • 4 or 5 nos – Curry leaves

Chettinad egg curry process

Chettinad egg curry pic2

Preparation method:

  1. Boil eggs in enough water for 15 to 20 mins. Remove the shell and make a small split in the middle, keep it aside.
  2. Grind the items given “for grinding” to a smooth paste. Keep it aside.
  3. Heat the oil in a pan, season with items given for seasoning. Add onion, ginger and garlic pieces, green chilies and sauté well. Now add tomatoes and saute till the tomato pieces are well cooked.
  4. Now add turmeric powder, red chili powder, garam masala and coriander powder, mix well and fry for few seconds. Then add 2 cups of water along with required salt and cook over medium flame. Allow the curry to get cooked and reduce to ½ the quantity.
  5. Add ground paste in a cup of water and add to the curry. Cook for another 5 minutes. Finally add boiled eggs and allow them to boil for another 2 mins, garnish with coriander leaves and switch off.

Chettinad egg curry

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