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The Hirshon Chettinad Egg Curry - முட்டை குழம்பு

The Hirshon Chettinad Egg Curry – முட்டை குழம்பு

  • Total Time: 0 hours


Units Scale
  • 6 hard boiled eggs, peeled and underdone by about 2 minutes – TFD strongly prefers duck eggs for this recipe
  • 3 tbsp cooking oil
  • 1 cup finely-diced onion
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp black mustard seeds
  • 1 1/2 cups pureed Pomi tomatoes
  • 1012 curry leaves (optional but strongly recommended)
  • 1 cup water
  • Minced Cilantro leaves for garnish
  • Grind until smooth for masala:
  • 3 green cardamoms
  • 3 cloves
  • 1 tsp black peppercorns
  • 2 tsp coriander seeds
  • 2 tsp Kashmiri red pepper (or 1 tsp paprika plus 1 tsp cayenne)
  • 1 tsp shahi jeera/black cumin
  • 1/3 cup dried grated coconut
  • 1/2 tsp fennel seeds
  • 1/2 tsp turmeric


  1. Grind all spices listed for masala into powder and set aside – TFD uses an electric coffee grinder.
  2. Heat oil and 1 teaspoon kosher salt in a kadhai or deep heavy-bottomed skillet for 7 minutes. OPTIONAL STEP – Fry peeled hard boiled eggs in oil about 3 minutes on each side or until golden brown. (If you wish to be authentic and have yellow fingers for weeks you can rub the eggs with a bit of turmeric.) Slice 3 long, shallow longitudinal cuts in each egg, then put eggs aside and continue to next step.
  3. Add mustard seeds to the same salted oil and fry for a minute. Add finely diced onions and fry until golden brown.
  4. Add ground masala powder, garlic paste, and ginger paste to fried onions. Stir well and fry for two minutes. Add masala powder, tomato and optional curry leaves to mixture and allow to simmer for five minutes or until oil separates from the mixture.
  5. Add water to the fried mixture and allow to simmer for 10 minutes or until sauce is to desired consistency. Salt to taste and stir in fried hard-boiled eggs. Serve with rice and or chapattis.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 257.98 kcal
  • Sugar: 4.45 g
  • Sodium: 86.68 mg
  • Fat: 19.99 g
  • Saturated Fat: 4.84 g
  • Trans Fat: 0.04 g
  • Carbohydrates: 11.9 g
  • Fiber: 3.51 g
  • Protein: 9.57 g
  • Cholesterol: 223.8 mg