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Spicy Chettinad Egg Gravy Recipe

Spicy Chettinad Egg Gravy is a popular Indian Side Dish
Author :
On :
Wednesday, 29 March, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 3
Rated 4 based on 100 votes

Spicy chettinad egg gravy is extremely popular in Chettinad area of Tamil Nadu. You can call it as one of the signature dishes of Chettinad of India, hence the name.

The non-vegetarian dish and Tamil Nadu's favorite can be easily made with stewing technique. Since it involves eggs, it is healthy as well as delicious. The hard boiled eggs are tossed in the delectable masala made with exotic spices and onion tomato gravy. Grated coconut on the top completes the dish.

This gravy tastes best with rice or chapatti. Learn how to make it without having the need to go to Chettinad, simply follow our detailed instructions below.

Take a look at more Side Dish Recipes. You may also want to try Healthy Mayonnaise, Best Tomato - Onion Chutney, Easy Baked peas


  • 3 - hard boiled eggs (cut into halves)
  • 1/2 tsp - chilli powder
  • 10 - small Onions
  • Coriander leaves, a few
  • 1 - Tomato
  • 1/4 tsp - Turmeric powder
  • Oil - 2 tbsp
  • Salt - to taste
  • To grind:
  • 2 tsp - Coriander seeds
  • 2 - Red Chilli
  • 2 Cloves - Garlic
  • 1/2 inch - Ginger
  • Curry leaves, a few
  • 1 tsp - pepper Corns
  • 1/2 tsp - Fennel seeds
  • 1/4 tsp - Cumin seeds
  • 4 tsp - grated Coconut
  • How to Make Spicy Chettinad Egg Gravy:

    1. On a medium flame, add 1 tsp oil in a kadai, fry all the ingredients listed under 'To grind' for 2-3 mins till it turns brown.
    2. Cool it and grind it into a fine paste with water.
    3. Add little oil and fry small onions, till it turns light brown.
    4. Add tomatoes and saute it, till it becomes mushy.
    5. Then add chili powder, turmeric powder, ground paste, salt and 1/2 cup of water. Cook for 5 to 10 mins in medium flame.
    6. Finally, add the boiled eggs and cook for a min.
    7. Garnish with coriander leaves and serve hot with chapattis.
    8. Recipe courtesy: Sharmis Passions


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