Chettinad Egg Curry Recipe | Chettinad Muttai Kuzhambu

Chettinad Muttai Kuzhambu Recipe

Chettinad dishes are liked by many and it holds a special place in south Indian Cuisine. I am yet to explore many chettinad recipes. Here is one which I tried today.

Chettinad Egg Gravy Recipe



Eggs 3 Nos
Onion 1 No
Tomato 1 No
Turmeric Powder A Pinch
Chilli Powder 1/2 Tablespoon
Coriander Powder 1 Tablespoon
Curry leaves A Strig
Mustard 1/4 Tablespoon
Fennel Seeds 1/4 Tablespoon
Cumin Seeds 1/4 Tablespoon
Red Chillies 2 Nos
Ginger 1/4 Inch
Garlic 3 Pods
Salt To Taste
Oil 1 Tablespoon


To Grind

Grated Coconut 2 Tablespoons
Fennel Seeds 1/2 Tablespoon
Cumin Seeds 1/4 Tablespoon
Cashew 4 Nos
Poppy Seeds 1/2 Tablespoon





Preparation Method

  • Boil the eggs and cut them into halves.
  • Grind all the ingredients specified under “To Grind” table to a fine paste.

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  • Heat oil in a pan and add mustard, cumin seeds, fennel seeds and allow it to splutter.
  • Add red chillies, curry leaves and fry them for few seconds.

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  • Add chopped onion, and saute them for 2 minutes.
  • Add chopped ginger and garlic and fry till the raw smell goes off.
  • Add tomatoes and cook till it becomes mushy.

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  • Add turmeric powder, chilli powder, coriander powder, salt and fry them quickly.
  • Add around 1.5 cups of water and bring it to boil.

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  • When it is boiling well, add the ground paste to the gravy, mix well and cook for 5 more minutes.
  • Add the cut egg pieces and cook for 5 minutes in medium flame.
  • Turn off the flame and transfer it to a bowl for serving.

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Chettinad Egg Curry Recipe



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