• 6 Eggs boiled
  • 4 tbsp Oil
  • 1/2 tsp Mustard
  • 1 strand Curry Leaves
  • 1 Onion chopped finely
  • 1 Tomato chopped finely
  • Salt to taste
  • 1/4th cup coriander Leaves chopped finely
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Garam Masala
  • 1/4 tsp Pepper Powder
  • Paste 1 :
  • 1/2 onion
  • 1 inch Ginger
  • 10 pods Garlic
  • 3-4 Green Chilies
  • Paste 2 :
  • 1/2 cup Coconut
  • 1/2 tsp Fennel Seeds
  • 1/2 tsp Cumin Seed
  • 1/4 tsp Poppy Seed / Kas Kas
  • 5 Cashew nuts

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.

Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and lamb. Chettiars do not eat beef and pork.

Boil 4 eggs and remove shells, make light incision on 4 sides so that masala can enter but the yolk shouldn’t come out.

Grind items under Paste 1 and keep aside.

Grind items under Paste 2 with 1/4th cup water into a smooth paste keep aside.

Heat oil in a heavy bottom pan. When oil is hot add the mustard seeds.

When the seeds start crackling add curry leaves and chopped onions. Fry till the onions are light brown.

Now add Paste 1 and stir fry till oil separates. Now add the chopped tomatoes and fry till the tomato is cooked and oil separates.

Now add Red Chili powder, Coriander Powder, Pepper Powder, Garam masala & salt to taste. Sprinkle a little water and fry till oil separates. Now add Paste 2 and 1 cup water. When it starts bubbling add the boiled eggs.

After 5 minutes break the 2 raw eggs and stir the curry so that its mixed nicely. Cover and cook in low heat for 5 more minutes. Now off the stove and transfer to a serving bowl. Garnish with chopped coriander.

Serve hot with rice.