Allergens in Chettinad Muttai Masala: egg, sesame.
Ingredients
Quantities for 4.
- 6, hard-boiled and peeled Eggs
- 12 small, finely chopped Shallot
- 2 medium, chopped Tomato
- 8 cloves Garlic
- 1 inch piece Ginger
- 1/2 cup, freshly grated Coconut
- 6 Dried Red Chilli
- 2 tbsp Coriander Powder
- 1.5 tsp whole Black Pepper
- 1.5 tsp Fennel Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Stone Flowerkalpasi
- 1 inch stick Cinnamon
- 3 Cloves
- 1 point broken off a whole star Star Anise
- 2 tsp Poppy Seeds
- 1/2 tsp Turmeric
- 2 sprigs Curry Leaves
- 3 tbsp Sesame Oilgingelly oil
- to taste Salt
- 350ml Water
- 2 tbsp, chopped Coriander Leavesto finishoptional
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the eggs 9 minutes from cold water, then cool them under running water and peel. A full nine minutes gives a set but not chalky yolk.
- Score each peeled egg lightly three times with a knife so the masala gets inside.
- Roast and grind the masala before you start the gravy; it needs to cool fully before grinding.
Method
- Dry-roast the red chillies, coriander powder, pepper, fennel, cumin, poppy seeds, stone flower, cinnamon, cloves and star anise over low heat for 4 minutes.
- Add the coconut and roast 3 minutes more until it smells toasty and turns pale brown.Stop while the coconut is still light. Dark coconut makes the gravy taste burnt rather than deep.
- Cool completely and grind with 100ml water to a smooth paste.
- Heat 2 tbsp of the gingelly oil in a kadhai, add the scored eggs with 1/4 tsp turmeric and a pinch of salt, and fry 3 minutes turning until the skins are blistered and golden.
- Lift the eggs out and set aside; add the remaining oil and the curry leaves to the same pan.
- Fry the shallots for 6 minutes until golden, then add the ginger and garlic pounded to a paste and fry 2 minutes.
- Add the tomatoes and remaining turmeric and cook 5 minutes until pulpy and the oil shows at the edges.
- Stir in the ground masala and fry on low for 6 minutes until it darkens and the oil separates.
- Add 250ml water and salt, bring to a boil, then simmer 8 minutes until the gravy coats the back of a spoon.
- Slip the fried eggs in, spoon gravy over them and simmer 5 minutes on the lowest heat.Do not boil hard with the eggs in. The whites go rubbery. A bare tremble is enough.
- Rest 5 minutes, scatter the coriander and serve with rice or chapati.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat gently on the stovetop; the eggs firm up on standing, so add a splash of water and warm slowly.
Nutrition Low estimate
One serving of Chettinad Muttai Masala (238 g) is about 283 calories, or 119 calories per 100 g.
Medium protein: 11 g a serving, 16% of the calories
| Per serving238 g | Per 100 g | |
|---|---|---|
| Calories | 283 kcal | 119 kcal |
| Protein | 11.0 g | 5 g |
| Carbohydrate | 11.6 g | 5 g |
| of which sugars | 2.7 g | 1 g |
| Fibre | 4.9 g | 2 g |
| Fat | 22.6 g | 10 g |
| of which saturated | 6.8 g | 3 g |
| of which unsaturated | 14.4 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, stone flower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.