Sunday, September 15, 2013

Muttai Thokku (Egg Masala)

Preparation time :15 minutes     
Cooking time : 15 minutes
Serves 3 
Difficulty :  Easy

Egg masala/ Egg thokku is always in the hit list of my menu. Usually during working days, I don’t have the opportunity of preparing this masala since my son and I don’t prefer taking non vegetarian dishes in our lunch boxes. So today I prepared this masala as an accompaniment for rice and sambar. Here is the recipe.

  • Egg – 3 Nos.
  • Onion (finely chopped) –  1 No. (Medium size)
  • Coriander leaves for garnishing

 To grind:
  • Tomato – 1 No. (Medium size)
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Pepper – 1 tsp
  • Fennel seeds – ½ tsp
  • Khus khus – ½ tsp
  • Grated coconut – 2 tbsp
  • Garlic – 3 pods

 For seasoning:
  • Oil – 1 tbsp
  • Cinnamon – a small piece
  • Curry leaves few


Boil the eggs and remove the shell carefully. Make a slit on the surface of the egg and keep it aside. Grind the items given under “To grind” to a fine paste and keep it aside. Pour oil in a kadai and season with the items given under seasoning, then add onion and sauté well till the onion becomes golden brown colour. To this add the ground masala and sauté till the raw smell of the masala goes off. Then add ½ cup of water and bring it to boil. When the gravy gets shortened like a thick gravy, add the eggs and mix the masala so that all the eggs get coated with the masala completely and cook for 2 minutes or till it reaches thokku consistency. Switch off and garnish with coriander leaves.

Your egg masala or egg thokku is ready to be served with piping hot rice! Do it and enjoy with your family!!

This will be little  spicy since we add pepper corns and hence can be served as  a good side dish for rice with sambar/curd or with some bland pulao like Jeera Pulao, Peas Pulao, etc, or with roti/parotta.

1 comment:

  1. siddhu un forest la rain rain mam
    really u r selvarani?