Chettinad Muttai Masala Recipe - Chettinad Style Egg Curry

Step 1: To begin making Chettinad Muttai Masala Recipe, hard boil the eggs in boiling water for 12 minutes

Step 2: Once cooled, remove the shells and keep aside

Step 3: 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

Step 4: Turn off the heat and let the masala cool down

Step 5: Once cool grind the roasted masala into a smooth paste in a Mixer grinder with a little water and keep aside

Step 6: Heat oil in a Kadai on medium flame, add the cinnamon stick and cloves and let the spices release its aroma into the oil

Step 7: Now, add the sliced onions and sauté until it turns translucent

Step 8: Add the tomatoes and cook until it is well cooked, soft and mushy

Step 9: Now, add the ground Chettinad masala mix and mix well

Step 10: Simmer for 5 minutes until the mix is cooked well

Step 11: Add the coriander powder, red chilli powder, garam masala powder and sauté until the oil separates

Step 12: Add half a cup of water, season with salt and let it simmer for another 3 minutes

Step 13: Now, add the halved boiled eggs and turn off the heat

Step 14: Transfer the Chettinad Muttai Masala into a serving bowl and serve

Step 15: Garnish with coriander leaves and serve the Chettinad Muttai Masala along with Kerala Parotta and Tomato Onion Cucumber Raita for dinner