• Muttai kozhambu with parothas (Chettinad-style spiced eggs with parothas) (Adam Liaw)Source: Adam Liaw

This South Indian egg curry is typically served with rice and flat bread such as paratha for mopping up all the rich, spicy sauce. 






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  • 80 ml (⅓ cup) ghee
  • few drops sesame oil
  • 1 onion, finely chopped
  • 1 tbsp ground ginger
  • 1 tbsp crushed garlic
  • 3 large tomatoes, chopped
  • 6 hard-boiled eggs, peeled and scored with a knife (without exposing the yolks)
  • ¼ bunch coriander, chopped


  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 2 bay leaves
  • 2 – 3 cm piece cinnamon stick
  • 8 cashew nuts
  • 2 tbsp chilli flakes


  • 450 g (3 cups) wholemeal flour
  • 1 tbsp soft ghee or unsalted butter, plus extra for brushing
  • salt, to taste
  • plain flour, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the masala, place all the ingredients in a spice grinder and blitz until coarsely ground.
  2. For the parotha, place the flour, ghee and a pinch of salt in a bowl and stir to combine. Gradually add just enough water to bring the dough together. Shape into a ball, cover with a cloth and stand for 15 minutes.
  3. Meanwhile, heat the ghee and sesame oil in a heavy–based saucepan over medium heat until just smoking. Add the onion and a pinch of salt and cook until the onion is soft and slightly coloured.
  4. Add the ground ginger and stir for a few minutes, then add the garlic and cook until fragrant. Add the ground masala spices and stir until the oil leaves the sides of the pan. Add the chopped tomatoes and cook until the oil leaves the sides of the pan again.
  5. Add 750 ml (3 cups) water and gently simmer until the oil surfaces on top. Add the scored eggs and turn to coat well. Remove from the heat, stir in the chopped coriander, then cover and set aside.
  6. Turn the parotha dough out onto a work surface and knead until smooth and soft. Divide into 10 - 12 equal sized balls and cover with a cloth.
  7. Dust a little plain flour over a work surface, then working with one piece of dough at a time, flatten into an oval. Spread a little softened ghee on top and lightly dust with plain flour. Starting from one long side, pleat the oval, then curl up into a disc. Repeat with the remaining dough balls, then roll out all the discs into thin ovals.
  8. Preheat a heavy–based frying pan over high heat. Place as many parothas as will fit into the pan, then brush with a little more ghee. Cook on both sides for about 1 minute or until golden and lightly blistered, stacking on a plate covered in a cloth as you go to keep them warm. Serve with the spiced eggs.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.