Peppered Egg Chettinad Curry Recipe

About this recipe

Peppered Egg Chettinad Curry is a flavorful South Indian dish featuring boiled eggs simmered in a rich, aromatic gravy made with freshly ground spices, coconut, and a hint of black pepper. This medium-spiced curry balances the heat with the sweetness of coconut and the tanginess of tomatoes, making it perfect for breakfast or a light meal. The dish is designed for a sedentary lifestyle and weight-loss goals, providing a satisfying yet low-calorie option without compromising on taste. Ideal for a united family, this curry pairs wonderfully with warm flatbreads or steamed rice.

Ingredients

• 6 pcs White Eggs
• 200 ml Mustard Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• - Grated Coconut
• 25 g Whole Black Pepper
• - Coriander Powder
• 20 g Cinnamon
• medium Chilli Green Long
• 200Ml Kara Coconut Milk Classic (200ml)
• 100 g Badishep Big Premium
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs for 8-10 minutes, peel, and set aside. Lightly score them with a knife to allow the curry to seep in.
2. 2. Heat oil in a pan and add cumin seeds, fennel seeds, and the cinnamon stick. Sauté until aromatic.
3. 3. Add the chopped onion and curry leaves, and sauté until the onions are golden brown.
4. 4. Stir in the tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes are softened and oil separates.
5. 5. Grind the grated coconut and black peppercorns into a coarse paste. Add this paste to the pan and sauté for 2-3 minutes.
6. 6. Add the coconut milk, salt, and slit green chilies. Bring the mixture to a gentle boil.
7. 7. Carefully add the boiled eggs to the curry. Simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
8. 8. Garnish with additional curry leaves and serve hot with flatbreads or steamed rice.