Authentic Tamil Nadu Chettinad Muttai Masala with Steamed Ponni Rice
Experience the fiery warmth of Chettinad cuisine with this robust boiled egg curry. Simmered in a freshly ground roasted spice and shallot gravy, it pairs wonderfully with fragrant steamed rice.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan and crackle the mustard seeds, cumin seeds, and fresh curry leaves.
2
Add the peeled shallots and sauté until they turn translucent and golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
4
Add the chopped tomatoes, turmeric powder, red chilli powder, and coriander powder, cooking until the oil separates from the masala.
5
Pour in the fresh coconut milk and a half cup of water, bringing the mixture to a gentle boil.
6
Make shallow slits on the hard-boiled eggs and gently drop them into the simmering gravy.
7
Cover the pan with a lid and let the curry simmer on low heat for 8 to 10 minutes so the flavors absorb into the eggs.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
4 large eggs, hard-boiled and shelled
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig fresh curry leaves
1 cup small shallots, peeled and halved
2 medium tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 tablespoon Kashmiri red chilli powder
2 tablespoons roasted coriander powder
1 cup fresh coconut milk
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.