egg chettinad curry recipe | South Indian egg sabzi | healthy chettinad egg curry for diabetes and kidney patients |


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Egg Chettinad Curry

egg chettinad curry recipe | South Indian egg sabzi | healthy chettinad egg curry for diabetes and kidney patients | with 37 amazing images.

Chettinad egg masala recipe is a flavourful South Indian egg curry which is very different from the other egg masala recipes. Learn how to make egg chettinad curry recipe | South Indian egg sabzi | healthy chettinad egg curry for diabetes and kidney patients |

Delicious egg chettinad curry is a South Indian recipe where boiled eggs are added to a delectable tomato-onion curry which is flavored with freshly made chettinad masala.

The use of the freshly dry roasted and ground chettinad masala makes it very aromatic giving it a nutty taste and texture. This South Indian egg sabzi is spicy and hot.

This Chettinad egg masala recipe tastes best with rice, roti or paratha.

Pro tips to make egg chettinad curry: 1. Freshly made chettinad masala gives fresh flavours and aroma to the curry. 2. You can increase and decrease the amount of spice as per your liking. 3. Chettinad egg curry is best served hot with rice or roti.

Enjoy egg chettinad curry recipe | South Indian egg sabzi | healthy chettinad egg curry for diabetes and kidney patients | with detailed step by step photos.

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Egg Chettinad Curry recipe - How to make Egg Chettinad Curry

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings

Ingredients

For The Chettinad Masala Paste
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp coriander (dhania) seeds
1/2 tsp fennel seeds (saunf)
1/4 tsp black peppercorns (kalimirch)
1/2 inch cinnamon (dalchini) stick
1 small star anise (chakri phool)
2 cardamoms (elaichi)
2 dry pandi chillies
3 to 4 curry leaves (kadi patta) , washed and drained
1/4 cup grated coconut

Other Ingredients
6 boiled eggs
2 tsp oil
1 bay leaf (tejpatta)
1/2 cup finely chopped onions
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped tomatoes
1/8 tsp salt or as advised by doctor / dietitian
5 to 6 curry leaves (kadi patta) , washed and drained
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp finely chopped coriander (dhania) , washed and drained
Method
    Method
  1. To make egg chettinad curry, make slits on the boiled eggs and keep aside.
  2. For the chettinad masala paste, heat a broad non-stick pan, add all the ingredients and dry roast them on a slow flame for 3 to 4 minutes, while stirring continuously.
  3. Remove and cool them slightly.
  4. Transfer into a mixer jar and blend into a smooth paste using 1/2 cup of water. Keep chettinad masala paste aside.
  5. Heat the oil in a deep non-stick pan, add bayleaf and onions and sauté on medium flame for 2 minutes.
  6. Add the ginger-garlic paste, tomatoes and salt, mix well and cook on medium flame for 2 to 3 minutes.
  7. Add the curry leaves, turmeric powder, chilli powder and the prepared chettinad masala paste, mix well and cook for another 1 minute, while stirring continuously.
  8. Add the eggs and ½ cup of hot water, mix well and cook on medium flame for 4 to 5 minutes, while stirring occasionally.
  9. Serve egg chettinad curry hot garnished with coriander.

Egg Chettinad Curry recipe with step by step photos

like egg chettinad curry recipe
  1. egg chettinad curry recipe | South Indian egg sabzi | healthy chettinad egg curry for diabetes and kidney patients | then do try other recipes using eggs also:

what is egg chettinad curry made of?
  1. See the below image of list of ingredients for making egg chettinad curry.

how to make chettinad masala
  1. For the chettinad masala paste, heat a broad non-stick pan, add 1 tsp cumin seeds (jeera).
  2. Add ½ tsp mustard seeds ( rai / sarson).
  3. Add ½ tsp coriander (dhania) seeds.
  4. Add ½ tsp fennel seeds (saunf).
  5. Add ¼ tsp black peppercorns (kalimirch).
  6. Add ½ inch cinnamon (dalchini) stick.
  7. Add 1 small star anise (chakri phool).
  8. Add 2 cardamoms (elaichi).
  9. Add 2 dry pandi chillies.
  10. Add 3 to 4 curry leaves (kadipatta).
  11. Add ¼ cup grated coconut.
  12. Dry roast them on a slow flame for 3 to 4 minutes, while stirring continuously.
  13. Remove and cool them slightly.
  14. Transfer into a mixer jar.
  15. Add ½ cup water.
  16. Blend into a smooth paste. Keep Chettinad masala paste aside. 

how to make egg chettinad curry
  1. To make egg chettinad curry, make slits on 6 boiled eggs and keep aside.
  2. Heat 2 tsp oil in a deep non-stick pan.
  3. Add 1 bayleaf. 
  4. Add ½ cup finely chopped onions and sauté on medium flame for 2 minutes.
  5. Add 1 tbsp ginger-garlic (adrak-lehsun) paste.
  6. Add ½ cup finely chopped tomatoes.
  7. Add salt to taste.
  8. Mix well and cook on medium flame for 2 to 3 minutes.
  9. Add 5 to 6 curry leaves.
  10. Add ¼ tsp turmeric powder (haldi). 
  11. Add 1 tsp chilli powder.
  12. Add the prepared chettinad masala paste.
  13. Mix well and cook for another 1 minute, while stirring continuously.
  14. Add the eggs.
  15. Add ½ cup of hot water.
  16. Mix well and cook on medium flame for 4 to 5 minutes, while stirring occasionally.
  17. Serve egg chettinad curry | South Indian egg sabzi | healthy chettinad egg curry for diabetes and kidney patients | hot garnished with coriander.

pro tips to make egg chettinad curry
  1. Freshly made chettinad masala gives fresh flavours and aroma to the curry.
  2. You can increase and decrease the amount of spice as per your liking.
  3. Chettinad egg curry is best served hot with rice or roti.

benefits of egg Chettinad curry
  1. Egg Chettinad Curry is rich in Folic Acid, Phosphorus, Vitamin B2, Vitamin C.
    1.  Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 22% of RDA.
    2. Phosphorus : Phosphorus works closely with calcium to build bones. 21% of RDA.
    3. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables.18 % of RDA.
    4. Vitamin C :  Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 14% of RDA.


Nutrient values (Abbrv) per serving
Energy128 cal
Protein7.1 g
Carbohydrates2.3 g
Fiber0.9 g
Fat10.1 g
Cholesterol0 mg
Sodium67.8 mg

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