Chettinad Muttai Masala Recipe - Chettinad Style Egg Curry

Name: Chettinad Muttai Masala Recipe - Chettinad Style Egg Curry
Prep time: 50 min
Cuisine: Chettinad
Ingredients: 4 Whole Eggs; hard boiled & halved; 1 cup Onion; thinly sliced; 1 Tomato; thinly sliced; 2 teaspoons Coriander Powder (Dhania); 1 teaspoon Garam masala powder; 1/2 teaspoon Red Chilli powder; 1 Cinnamon Stick (Dalchini); 2 Cloves (Laung); 2 tablespoons Oil; Salt; to taste; Chettinad Masala Paste; 2 tablespoons Coriander (Dhania) Seeds; 4 cloves Garlic; 2 inch Ginger; 3 tablespoons Fresh coconut; grated; 2 teaspoon Fennel seeds (Saunf); 1 teaspoon Whole Black Peppercorns; 2 teaspoons Poppy seeds; 1 teaspoon Cumin seeds (Jeera); 1 Dry Red Chilli

By Admin

Prep Time Total in 50 M

Course Lunch

Cuisine Chettinad

Diet Eggetarian

Chettinad Muttai Masala Recipe is a flavourful egg curry which is very different from the other egg masala recipes. The use of the freshly dry roasted and ground chettinad masala makes it very aromatic giving it a nutty taste and texture.

Ingredients

4 Whole Eggs
hard boiled & halved
1 cup Onion
thinly sliced
1 Tomato
thinly sliced
2 teaspoons Coriander Powder (Dhania)
1 teaspoon Garam masala powder
1/2 teaspoon Red Chilli powder
1 Cinnamon Stick (Dalchini)
2 Cloves (Laung)
2 tablespoons Oil
Salt
to taste
Chettinad Masala Paste
2 tablespoons Coriander (Dhania) Seeds
4 cloves Garlic
2 inch Ginger
3 tablespoons Fresh coconut
grated
2 teaspoon Fennel seeds (Saunf)
1 teaspoon Whole Black Peppercorns
2 teaspoons Poppy seeds
1 teaspoon Cumin seeds (Jeera)
1 Dry Red Chilli

Instructions

Step 1

To begin making Chettinad Muttai Masala Recipe, hard boil the eggs in boiling water for 12 minutes

Step 2

Once cooled, remove the shells and keep aside

Step 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

Step 4

Turn off the heat and let the masala cool down

Step 5

Once cool grind the roasted masala into a smooth paste in a Mixer grinder with a little water and keep aside

Step 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

Step 7

Now, add the sliced onions and sauté until it turns translucent

Step 8

Add the tomatoes and cook until it is well cooked, soft and mushy

Step 9

Now, add the ground Chettinad masala mix and mix well

Step 10

Simmer for 5 minutes until the mix is cooked well

Step 11

Add the coriander powder, red chilli powder, garam masala powder and sauté until the oil separates

Step 12

Add half a cup of water, season with salt and let it simmer for another 3 minutes

Step 13

Now, add the halved boiled eggs and turn off the heat

Step 14

Transfer the Chettinad Muttai Masala into a serving bowl and serve

Step 15

Garnish with coriander leaves and serve the Chettinad Muttai Masala along with Kerala Parotta and Tomato Onion Cucumber Raita for dinner