Chettinad Egg Cutlets in a Creamy Coconut Gravy
2 hours
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About Chettinad Egg Cutlets in a Creamy Coconut Gravy
Imagine tender, flavorful egg cutlets bathed in a rich, aromatic Chettinad gravy. These aren't your ordinary egg dishes; these Chettinad Egg Cutlets offer a unique twist, simmered in a coconut-based sauce that's bursting with flavor.The steaming method minimizes any strong eggy aroma, making them perfect for even those who are usually egg-averse. The mild flavor and delightful texture are guaranteed to please even the pickiest palates, especially children.Serve these moreish cutlets with fluffy rice, soft idli, or crispy dosa for a truly satisfying and complete meal.
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Egg Cutlets
For the Chettinad Gravy
- 2 Onion large, chopped
- 2 Tomato chopped, medium
- 2 tsp Ginger-Garlic Paste
- 3 Tbsp Oil
- 1 tsp Salt or to taste
- 1 tsp Turmeric Powder
- 1.5 Tbsp Chili Paste red
- 1 cup Water or as needed
For the Spice Paste
- 1/2 cup Coconut freshly, grated
- 1 tsp Coriander Seeds
- 1 tsp Fennel Seeds
- 1/2 tsp Cumin Seeds
- 1 Tbsp Gram roasted
Instructions
- Dry roast the coriander seeds, coconut, cumin seeds, fennel seeds, and roasted gram in a pan over medium heat until fragrant. This enhances their flavor. Grind the roasted ingredients into a smooth paste using a spice grinder or blender.
- In a bowl, whisk the eggs together with sugar, milk, salt, and pepper. The sugar helps to neutralize any eggy odor. Gently fold in the roasted gram flour. Grease a heatproof bowl or dish and pour in the egg mixture. Steam the egg mixture in a steamer or pressure cooker for about 10-12 minutes, or until set. Allow the steamed egg mixture to cool slightly, then carefully invert it onto a cutting board. Cut the steamed egg into bite-sized cubes or diamond shapes.
- Heat the oil in a pan over medium heat. Add the chopped onions and sauté until translucent. Add the chopped tomatoes and sauté until softened. Stir in the ginger-garlic paste, red chili paste, salt, and turmeric powder. Sauté for a minute until fragrant. Add the prepared spice paste to the pan and sauté for another 2-3 minutes, allowing the flavors to meld. Pour in the water, bring to a simmer, and cook for 15-20 minutes, or until the gravy thickens slightly.
- Gently add the egg cutlets to the Chettinad gravy. Reduce the heat to low and simmer for 5-7 minutes, allowing the cutlets to absorb the flavors of the gravy. Avoid stirring vigorously to prevent the cutlets from breaking apart.
- Serve the Chettinad Egg Cutlets hot with rice, idli, or dosa.
Recipe Notes
Good To Know
- For extra texture and flavor, try coating the steamed egg cutlets lightly in rice flour or semolina before shallow-frying them, giving a subtle crunch that contrasts beautifully with the creamy gravy.
- If you prefer a deeper tang, add a splash of tamarind extract or a few pieces of kokum along with the tomatoes—the sourness will enhance the Chettinad spices and balance the richness of the eggs and milk.
- To make this recipe dairy-free, substitute coconut milk for regular milk in the gravy; it imparts a luscious creaminess and an authentic South Indian touch.
- For an attractive presentation, garnish each serving with fresh coriander leaves and a sprinkle of crispy fried onions just before serving—the added crunch and aroma will appeal to both kids and adults.
Expert Tips
- For a smoother gravy, blend the fried onions and tomatoes until completely smooth before adding them to the pan. This will give the gravy a velvety texture.
- Adjust the spice level to your preference. If you like it extra spicy, add more green chilies or a pinch of cayenne pepper.
- Don't overcook the egg cutlets while frying. They should be golden brown and crispy on the outside, but still soft and creamy on the inside.
Storage Instructions
- Store leftover Chettinad Egg Cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
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Recipe Nutrition
Calories: 205kcalCarbohydrates: 7gProtein: 12gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gCholesterol: 1mgSodium: 1140mgFiber: 1gSugar: 5g
Adaikkammai Annamalai
Articles: 6
3 Comments
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This is a fantastic recipe! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.
Yum! This recipe is a must-try.