Chettinad Muttai Masala Recipe – Chettinad Style Egg Curry

  • To begin making Chettinad Muttai Masala Recipe, hard boil the eggs in boiling water for 12 minutes. Once cooled, remove the shells and keep aside.

  • Now, dry roast the ingredients listed under the Chettinad masala paste like the coriander seeds, garlic, ginger, coconut, fennel seeds, peppercorns, poppy seeds, cumin seeds and red chill in a Shallow fry pan till the coconut starts to turn brown. Turn off the heat and let the masala cool down.

  • Once cool grind the roasted masala into a smooth paste in a Mixer grinder with a little water and keep aside.

  • Heat oil in a Kadai on medium flame, add the cinnamon stick and cloves and let the spices release its aroma into the oil.

  • Now, add the sliced onions and sauté until it turns translucent. Add the tomatoes and cook until it is well cooked, soft and mushy.

  • Now, add the ground Chettinad masala mix and mix well. Simmer for 5 minutes until the mix is cooked well.

  • Add the coriander powder, red chilli powder, garam masala powder and sauté until the oil separates.

  • Add half a cup of water, season with salt and let it simmer for another 3 minutes.

  • Now, add the halved boiled eggs and turn off the heat. Transfer the Chettinad Muttai Masala into a serving bowl and serve.

  • Garnish with coriander leaves and serve the Chettinad Muttai Masala along with Kerala Parotta and Tomato Onion Cucumber Raita for dinner.

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