Egg Thokku (also known as Egg Masala or Muttai Thokku) is a common dish made of eggs. It is served in a variety of states in India and is a regional dish with distinct regional variations.
Every egg dish is well-known for their simplicity of preparation since eggs cook quickly. It is a dish that can be prepared easily by beginners and bachelors. Eggs are generally inexpensive, which makes this the perfect food for big celebrations or gatherings.
Muttai Thokku or egg Thokku Recipe is an South Indian style flavorful and spicy egg masala. Eggs that have been cooked are coated in the masala of onion and other spices.
Spices are ground fresh and adds an amazing flavor and aroma to this dish.
As a quick fix for a food item, I use eggs for their versatility. They cook quickly and are delicious as a gravy , or as simply stir-fry.
Egg thokku is one of the dishes where masalas give a spicy taste to eggs.
I love this simple recipe which can be made in a matter of minutes and is delicious as a meal for jeera rice, pulao, or curd rice.
For nutrition, eggs are a good source of protein. Black pepper is a fantastic supply of Vitamin K as well as diet fiber, and is great for digestion.
Here’s how to make egg thokku and mutta Thokku
Muttai Thokku This is an favorite every day recipe for everyday. It’s just boiled eggs in a rich spiced onion tomato masala. A perfect side dish for hectic weekdays. Every family probably has their own recipe for the egg thokku or muttai thokku. The heat of the thokku can be derived due to red chilli powder black pepper, or green chillies powder, or a mixture of all three. At home, we love to fry the eggs we boil before adding it in the curry. Frying the eggs will make the skin slightly golden and blistered. It’s a simple recipe that can be made in less than 30 minutes. Here’s this recipe for perfectly cooked eggs that have an orange-golden yolk.
Recipe For South Indian Egg Masala
The preparation time is 20 mins
Cooking Time 20 mins
Serves 4 or more people at each time
- Eggs – 4
- Onion 3 (chopped or cut)
- Tomatoes 3 (chopped or cut)
- Ginger garlic paste – 1 tsp
- Green Chilies – 2
- Turmeric Powder – 1/4 tsp
- Red Chili Powder – 2 tsp
- Coriander Powder – 1 Tbsp
- Black Pepper Powder – 1/2 tsp
- Garam Masala Powder A pinch
- Salt to taste
- Oil – 2 Tbsp
- Mustard Seeds – 1 tsp
- Curry Leaves – few
- Cilantro – a handful (finely chopped)
Method of Preparation
- Put the eggs into a pot, add water enough to cover the eggs and bring to an unbeatable boil. Reduce the flame and let it simmer for five minutes. Cover the pan and let it sit at least 10 minutes. Then, drain your hot water. Then then add cold water to the pan. After five minutes, peel eggs in order to make the perfect hardboiled eggs.
- Chop the tomatoes and onions into small pieces, or cut them in thin slices and set it aside to cool.
- In a pan, heat oil and then crackle mustard seeds as well as curry leaves.
- Add the chopped onions , and cook for 3-4 minutes. Incorporate the chilies as well as ginger-garlic paste.
- After about one minute Add the tomatoes then cover with a lid and cook for a few minutes.
- Add salt and chili powder, turmeric powder, and coriander powder. Add about 1 cups of liquid (or coconut milk) and cook until oil separates from masala.
- Create 3 or 4 cut-outs in the eggs, or cut it in half. Mix these into the curry.
- sprinkle the pepper powder over the eggs and garam masala. Mix everything gently so that the masala covers all the eggs.
- Serve the salad with finely chopped leaves of coriander, and serve.
- Egg masala is eaten with rice chappati, appam, idiyappam and puttu.