Recipe for Muttai Thokku, Egg Thokku Recipe. Curried eggs in an onion – tomato masala. Recipe with step by step pictures.
Muttai Thokku is my easy everyday recipe. It is nothing but boiled eggs in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I think every family has their own version of muttai thokku / egg thokku. The heat for the thokku is either from red chilli powder, green chillies or black pepper powder or a combination of these. At home, we like to fry the boiled eggs and then add it to the curry. Frying the eggs makes the skin slightly blistered and golden. My husband likes it with curd rice while I like it with appam. This recipe is a close cousin of the Kerala Mutta Roast. Its an easy recipe that can be put together in under thirty minutes. Here is the recipe for perfectly boiled eggs that has a golden yellow yolk.
Here is how to do mutta thokku / egg thokku.
Prep work
Grind the ginger and garlic with a little water to a smooth paste. Set aside. One can use ready made ginger garlic paste too! I always like to use fresh ginger – garlic paste but I know that not everyone has the time. So feel free to use the ready made ginger garlic paste from your fridge if you need to.
Chop the onions and tomatoes finely. We need equal quantity of onions and tomatoes. I have used two cups each of tomato and onion. Also chop the curry leaves. Set aside.
Note: I have used country tomatoes for this recipe. I prefer country tomatoes / naatu thakkali for this recipe.
Heat oil in a pan and add in the mustard seeds, fennel seeds, cinnamon, kalpasi and bay leaf. Add in the chopped curry leaves and saute for a few seconds.
Add in the chopped onions and the salt. The salt will help the onions sweat fast and will cook in no time. I have used unrefined sea salt today so the slightly brown color.
Saute till the onions are soft. Add in the finely chopped tomatoes and the ground ginger garlic paste.
Add in the red chilli powder, turmeric powder and black pepper powder. Also add in a teaspoon of garam masala. Saute everything on a low flame for about 15 minutes.
In the mean time, make small slits in the boiled eggs. Here is the recipe for boiled eggs.
Heat a kadai with a teaspoon of oil and add in the prepped boiled eggs and curry leaves. Saute for a few minutes till the skin of the eggs blister.
Add the browned eggs to the thokku. Let the eggs simmer for a couple of minutes so the masalas flavour the eggs.
Egg thokku is ready. It goes perfectly with parotta, appam, coconut milk rice.
- 2 tablespoon peanut oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon fennel seeds
- ¼ inch piece cinnamon
- a small piece kalpasi
- 1 bay leaf, crushed
- 2 sprigs curry leaves, finely chopped
- 2 cups chopped onions
- 2 cups chopped tomatoes
- ½ inch piece ginger
- 6 cloves garlic
- 1 teaspoon salt
- 2 teaspoon red chilli powder
- 1 teaspoon black pepper powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 4 eggs, boiled and peeled
- Heat oil in a pan and add in the mustard seeds, fennel seeds, cinnamon, kalpasi and bay leaf. Add in the chopped curry leaves and saute for a few seconds.
- Add in the chopped onions and the salt. Saute till the onions are soft. Add in the finely chopped tomatoes and the ground ginger garlic paste.
- Add in the red chilli powder, turmeric powder and black pepper powder. Also add in a teaspoon of garam masala. Saute everything on a low flame for about 15 minutes.
- In the mean time, make small slits in the boiled eggs.
- Heat a kadai with a teaspoon of oil and add in the prepped boiled eggs and curry leaves. Saute for a few minutes till the skin of the eggs blister.
- Add it to the thokku. Let the eggs simmer for a couple of minutes.
- Egg thokku is ready.
Mary says
December 15, 2018 at 1:59 amI tried this and it was really good . Next time I might make little change by adding and sautéing ginger garlic paste before adding tomatoes. It went well with roti. I would try this again. Thanks! Keep up the good work.