Entree: India – Chettinad – செட்டிநாடு முட்டை கறி ➤ Chettinaadu Muttai Kari (South Indian curried hard-boiled eggs in a spiced coconut and tomato gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 6 large eggs, approx. 2 oz (50 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) cumin seeds
- 1 tbsp (15 ml) grated fresh ginger (about 0.6 oz / 18 g)
- 1 tbsp (15 ml) minced garlic (about 0.5 oz / 15 g)
- 2 medium onions, thinly sliced, about 8 oz (225 g) total
- 2 medium tomatoes, chopped, about 1 1/2 cups (360 g)
- 10-12 fresh curry leaves
- 1/3 cup (30 g) fresh grated coconut
- 1 tbsp (9 g) coriander seeds
- 1 tsp (2 g) cumin seeds (for roasting separate from tempering)
- 1 tsp (2 g) fennel seeds
- 6 dried red chilies (adjust for heat)
- 1/2 tsp (1.5 g) turmeric powder
- 1 tbsp (8 g) Kashmiri red chili powder (or regular red chili powder to taste)
- 1 tbsp (15 ml) tamarind paste
- 1 cup (240 ml) water (adjust for desired gravy consistency)
- 1 tsp (5 g) salt or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tsp (5 ml) ghee or additional oil for finishing (optional)

Instructions

1. Hard-boil the eggs: place eggs in a saucepan, cover with water, bring to a boil, then simmer 9 minutes. Transfer to cold water, peel, and set aside. Lightly score or halve the eggs for better flavor absorption.
2. Dry-roast the coriander seeds, cumin seeds, fennel seeds, and dried red chilies in a skillet over medium heat until fragrant and lightly toasted, about 2–3 minutes. Add the grated coconut and roast 1–2 more minutes until golden. Cool slightly, then grind to a coarse paste with 1–2 tbsp (15–30 ml) water.
3. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium heat. Add mustard seeds and 1 tsp (5 ml) cumin seeds; when they sputter, add curry leaves and sauté briefly.
4. Add sliced onions and 1 tbsp (15 ml) grated ginger and 1 tbsp (15 ml) minced garlic. Cook, stirring, until the onions are deep golden brown, about 10–12 minutes.
5. Stir in chopped tomatoes, turmeric 1/2 tsp (1.5 g), and red chili powder 1 tbsp (8 g). Cook until tomatoes break down and oil separates, about 6–8 minutes.
6. Add the ground roasted spice-coconut paste, tamarind paste 1 tbsp (15 ml), and 1 cup (240 ml) water. Simmer 5–7 minutes to marry flavors. Adjust salt 1 tsp (5 g).
7. Gently nestle the peeled hard-boiled eggs into the gravy and simmer 6–8 minutes so the eggs absorb flavor. Spoon sauce over eggs occasionally.
8. Finish with 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) ghee if using, and garnish with chopped cilantro 2 tbsp (8 g). Serve hot with steamed rice, dosa, or chapati.