Experience the spicy, aromatic magic of South India with this easy One-Pot Chettinad Egg Curry. This dish combines boiled eggs with a tasty, coconut-based masala just right for a quick family meal. The Suncasa Impact Pro Deep Kadhai one of the best cookware brands in India, makes it even simpler thanks to its even heat and deep sides.
Ingredients (Serves 4)
6 eggs, boiled and peeled
2 tbsp oil
1½ tsp saunf (fennel seeds)
1 bay leaf
2 onions, finely chopped
2–3 green chillies, slit
2 tsp ginger-garlic paste
2 tomatoes, chopped
½ tsp haldi (turmeric)
1½ tsp red chilli powder
2 tsp coriander powder
¼ cup fresh grated coconut (or 2 tbsp desiccated coconut)
½ tsp black pepper
1 tsp garam masala (or Chettinad masala)
Salt, as needed
1½ cups water
Chopped coriander leaves
For Masala Paste (optional, for more flavour):
1 tbsp coconut
1 tbsp khus khus (poppy seeds)
1 tbsp roasted chana dal (optional)
1 dry red chilli
½ tsp whole black pepper
Easy Instructions
- Boil eggs, peel, and prick them lightly with a fork.
- Dry-roast coconut, khus khus, chana dal, red chilli, and pepper for 2 minutes. Grind with a little water to make a paste.
- Heat oil in your Suncasa Stainless Steel Deep Kadai. Add bay leaf and saunf, then let them splutter.
- Add onions and green chillies. Fry till the onions are golden. Add ginger-garlic paste and fry for 1 minute.
- Add tomatoes, haldi, red chilli, coriander powder, and black pepper. Cook till tomatoes are soft.
- Add the ground masala paste and grated coconut. Fry for 2 minutes.
- Add salt and water. Mix well. Add the boiled eggs. Cover and cook on low flame for 8–10 minutes.
- Sprinkle garam masala and fresh coriander. Serve hot with rice, dosa, or roti!
Pro Tip:
Add a little coconut milk at the end for extra creaminess.
This one-pot Chettinad Egg Curry is spicy, simple, and perfect for busy Indian kitchens, especially when made with a good quality cookware that distributes heat. Try out the new Suncasa Impact Pro Deep Kadhai for the perfect family meal.
