Description

Chettinad Egg Curry, also known as Muttai Kulambu, is a fiery and aromatic dish from the Chettinad region of Tamil Nadu. This curry boasts a unique blend of freshly ground spices and a rich, tangy gravy that pairs perfectly with rice or bread. Its complex flavors and vibrant color make it a staple in Chettinad cuisine.

Ingredients

For Boiling the Eggs

• 6-8 Eggs
• 1/2 teaspoon Salt

For the Chettinad Masala

• 3 tablespoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Fennel Seeds (Saunf)
• 1 tablespoon Black Peppercorns
• 8-10 Dry Red Chillies (adjust to taste)
• 3-4 Cardamom Pods (Green)
• 4-5 Cloves
• 1 inch Cinnamon Stick
• 1 Star Anise
• 1/4 cup Grated Coconut (fresh or desiccated)

For the Curry Base

• 1 inch Ginger (roughly chopped)
• 6-8 cloves Garlic
• 2 medium Onions (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 1 sprig Curry Leaves
• 1/2 teaspoon Turmeric Powder
• 1-2 tablespoons Tamarind Pulp (or to taste)
• Salt (to taste)
• 3-4 tablespoons Sesame Oil (Gingelly Oil)
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds (Methi)

Instructions

1. Hard boil the eggs. Once boiled, peel and make small slits on the eggs with a knife. Set aside.
2. For the masala, heat a dry pan and roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry red chillies, cardamom, cloves, cinnamon, and star anise on medium heat until fragrant. Do not burn.
3. Add the grated coconut to the pan and roast for another 1-2 minutes until lightly golden. Remove from heat and let cool.
4. Grind the roasted spices and coconut into a fine paste using a blender, adding a little water as needed. Set aside the Chettinad masala paste.
5. In the same pan or a kadai, heat the sesame oil. Add the mustard seeds and fenugreek seeds. Let them splutter.
6. Add the curry leaves and sauté for a few seconds.
7. Add the finely chopped onions and sauté until golden brown.
8. Add the roughly chopped ginger and garlic and sauté for a minute until the raw smell disappears.
9. Add the finely chopped tomatoes and cook until they become soft and mushy.
10. Add the turmeric powder and the prepared Chettinad masala paste. Sauté for 5-7 minutes until the oil starts to separate from the masala.
11. Add water (about 1.5 to 2 cups) to achieve the desired gravy consistency. Mix well.
12. Add the tamarind pulp and salt to taste. Bring the gravy to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld.
13. Gently add the boiled and slit eggs to the simmering gravy. Cook for another 5-7 minutes, allowing the eggs to absorb the flavors.
14. Serve the Chettinad Egg Curry hot.