Chettinad Muttai Masala (செட்டிநாடு முட்டை மசாலா)
Boiled eggs simmered in a roasted coconut and Chettinad spice paste for a deeply aromatic Tamil-style curry.
Cuisine: South Indian · Style: Curry · Protein: Egg · Total time: · Difficulty: medium · Servings: 4 · Spice: 4/5
Ingredients
- 4 eggs, hard-boiled and halved
- 1 cup onion, thinly sliced
- 1 tomato, thinly sliced
- 2 tbsp coriander seeds
- 4 garlic cloves
- 2 inch ginger
- 3 tbsp grated coconut
- 2 tsp fennel seeds
- 1 tsp black peppercorns
- 2 tsp poppy seeds
- 1 tsp cumin seeds
- 1 dry red chilli
- 1 cinnamon stick
- 2 cloves
- 2 tbsp oil
- Salt to taste
- Coriander leaves to garnish
Steps
- Dry roast coriander seeds, garlic, ginger, coconut, fennel, peppercorns, poppy seeds, cumin, red chilli, cinnamon, and cloves until fragrant and the coconut just starts to colour.
- Cool and grind the roasted ingredients with a little water into a smooth paste.
- Heat oil in a kadai, sauté onions until translucent, then add tomatoes and cook until soft.
- Stir in the ground masala with salt and cook until the oil begins to separate.
- Add a little water for a thick curry, then slide in the halved eggs.
- Simmer gently for a few minutes so the eggs absorb the masala. Garnish with coriander and serve with parotta or rice.