Recipe for Boiled Egg Pepper Fry – Dry Pepper Fry recipe with homemade masala. Chettinad Dry Egg Pepper fry made with boiled eggs roasted in homemade masala.
Here is another easy side dish that can be put together in minutes. It goes perfectly well for sunday lunch or as a side dish for parties. Here is how to do Boiled Egg Pepper Fry.
Here is the recipe for making perfect boiled eggs.
Masala Paste
We will make a masala paste for the Boiled Egg Pepper Fry.
Grind all the ingredients for the masala paste with a couple of tablespoon of water. Grind to a smooth paste. Set aside.
Roast the Eggs
Heat oil in a pan and add in the masala paste and the salt.
Cut the boiled eggs into two and add it to the pan. Add in curry leaves. Keep the flame on low and slowly roast the eggs along with the masala.
Turn the eggs once in a while so the eggs are evenly roasted all over. I use a couple of forks to turn the eggs as they are fragile and may break easily. I avoid using a spatula to turn the eggs.
The eggs are ready when the masala is dry and the eggs are coated brown and roasted. It would take about 12-15 minutes for the eggs to be completely roasted and the masalas to be dry.
Boiled Egg Pepper Fry – Dry Pepper Fry recipe is ready.
Serve hot!
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Chettinad Egg Pepper Fry Recipe, Boiled Egg Pepper Fry Dry Recipe
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 5 servings 1x
Description
Recipe for Boiled Egg Pepper Fry – Dry Pepper Fry recipe with homemade masala. Chettinad Dry Egg Pepper fry made with boiled eggs roasted in homemade masala.
Ingredients
- 5 hard boiled eggs
- 4 teaspoon peanut oil
- 2 sprigs curry leaves
- 1/3 teaspoon salt
For the masala
- 5 cloves garlic
- 1/2 inch piece ginger
- 1 medium size onion
- 2 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
Instructions
- Grind all the ingredients for the masala paste with a couple of tablespoon of water. Grind to a smooth paste. Set aside.
- Heat oil in a pan and add in the masala paste and the salt.
- Cut the boiled eggs into two and add it to the pan. Add in curry leaves. Keep the flame on low and slowly roast the eggs along with the masala. Turn the eggs once in a while so the eggs are evenly roasted all over. The eggs are ready when the masala is dry and the eggs are brown and roasted. (About 15 minutes).
- Serve hot!
- Category: Appetizer
- Cuisine: Tamilnadu
Very yummy….just loved the aroma…loved it
★★★★★
Thank you so much!
Very nice tempting recipe 👌
★★★★★
Thank you. Do try the chettinad egg pepper fry.
Best egg dish ever !! Love your recipes and the little stories for each dish!
★★★★★
Thank you!
Omg, my dad would make this when I was young and I always wanted to have the recipe! I just started following you. I’m looking for ways to cook for my young kids. Feel like nothing works out when I cook.
★★★★★
Hello Kannamma,
My son doesn’t like the smell and taste of yolk. Is there a substitute or any stuffing I can use instead of yolk ?
Wow, Its really awesome! Looks spicy.
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it is. Its the pepper heat!
As usual this is another cracking recipe from Kannamma. Absolutely loved it… To this exact recipe i added one green chilly for my Andhra friends. It was relished by all. Thank you for sharing!
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Thank you Poornima.