Chettinad Egg Masala


  • 4 eggs, hard boiled & halved
  • 1 cup onion, thinly sliced
  • 1 tomato, thinly sliced
  • 2 tsp coriander powder
  • 1 tsp garam masala powder
  • 1/2 tsp red chilli powder
  • 1 cinnamon stick
  • 2 cloves
  • 2 tbsp oil
  • salt to taste

Chettinad Masala Paste

  • 2 tbsp coriander seeds
  • 4-5 pods garlic
  • 2 inch ginger
  • 3-4 tbsp coconut, grated
  • 2 tsp fennel seeds
  • 1 tsp peppercorns
  • 2 tsp poppy seeds
  • 1 tsp cumin seeds
  • 1 red chilli


  1. To begin making Chettinad Egg Masala, hard boil the eggs in boiling water for 12 minutes. Once cooled, remove the shells and keep aside.
  2. Now, dry roast the ingredients listed under the Chettinad masala paste (coriander seeds, garlic, ginger, coconut, fennel seeds, peppercorns, poppy seeds, cumin seeds and red chilli) on a Shallow fry pan.
  3. Grind them into a smooth paste in a Mixer grinder with a little water and keep aside.
  4. Heat oil in a Kadai on medium flame, add the cinnamon stick and cloves and let the spices release its aroma into the oil.
  5. Now, add the sliced onions and sauté until it turns translucent.
  6. Add the tomatoes and cook until it is well cooked.
  7. Now, add the ground Chettinad masala mix and mix well. Simmer for 5 minutes until the mix is cooked well.
  8. Add half a cup of water, season with salt and let it simmer for another 3 minutes.
  9. Now, add the halved boiled eggs and switch off the flame.
  10. Garnish with coriander leaves and serve the Chettinad Egg Masala along with Kerala Parotta and Tomato Onion Cucumber Raita for dinner.

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