Chettinad Egg Curry

Chettinad egg curry is a south Indian cuisine and delicious curry dish. This curry mostly making in Chettinad region of Tamilnadu that is how this curry got named Chettinad egg curry. This is a very nice combination  with plain rice, jeera rise, chappathi, idiappam and pathiri. It is quite different from the normal curry. Very simple to prepare.


  • Egg – 4 nos.
  • Grated coconut – 1/2 cup
  • Onion – 1 nos.
  • Tomato – 2 nos.
  • Ginger garlic paste – 1 tbspn.
  • Red chilli powder – 1  1/2 tspn.
  • Coriander powder – 1 tspn.
  • Turmeric powder – 1/2 tspn.
  • Cumin seeds – 1/2 tspn.
  • Black pepper – 1/2 tspn.
  • Mustard seeds – 1/4 tspn.
  • Garam masal powder – 1/2 tspn.
  • Curry leaves
  • oil
  • salt


  • Boil eggs, keep aside
  • Cook 2 tomato, peel the skin off when its cold
  • Make a puree  from the peeled tomato in a blender without water
  • Heat coconut oil in a pan, add 1/4 tspn cumin seeds, black pepper and grated coconut, stir-fry till color change
  • Add turmeric powder, red chilli powder and coriander powder, fry it until raw smell goes on
  • Grind this coconut masala to a fine paste
  • Heat coconut oil in saucepan, add mustard seeds and cumin seeds. Add onion and stir well until it become soft
  • Add salt to taste
  • Add ginger garlic paste to this and stir well until raw smell goes on
  • Add a pinch turmeric powder and mix well
  • Add tomato puree to this mix and stir well
  • Add coconut fine paste and add enough water, add salt to taste and allow it to boil
  • Add garam masala powder, curry leave and mix it
  • Heat oil in a frypan, fry boiled eggs until it become light brown colored
  • Add this fried eggs to our curry and boil it

Now our Chettinad Egg Curry is ready for serve