Chettinad Egg Curry

Chettinad Egg Curry is a flavorful and spicy South Indian dish that features boiled eggs immersed in a rich, aromatic coconut and spice gravy. It's a perfect blend of heat and fragrance, making it a delightful main course for any meal.

Ingredients

• Eggs - 4 large
• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Onion - 1 medium, finely chopped
• Ginger - 1 tablespoon, minced
• Garlic - 1 tablespoon, minced
• Tomato - 1 medium, chopped
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Garam masala - 1/2 teaspoon
• Coconut milk - 200 ml
• Curry leaves - 10-12 leaves
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Boil the eggs in water for 10 minutes. Once boiled, cool them under running water, peel, and set aside.
2. In a pan, heat coconut oil over medium heat. Add mustard seeds and cumin seeds, letting them splutter.
3. Add finely chopped onions and sauté until they turn golden brown.
4. Stir in minced ginger and garlic, cooking for another minute until fragrant.
5. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften.
6. Pour in the coconut milk and mix well. Allow the curry to simmer for 5 minutes.
7. Add the boiled eggs to the curry and gently coat them with the sauce. Let them simmer for another 5 minutes.
8. Finish with garam masala and curry leaves, cooking for an additional 2 minutes.
9. Garnish with fresh coriander leaves and serve hot with rice or gluten-free bread.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 370 mg
• Total Fat: 28 g
• Saturated Fat: 21 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in protein from eggs, supporting muscle health and repair.
• Coconut milk provides healthy fats and may support heart health.

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