Egg Masala (Egg Thokku) | South Indian Egg Recipes

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I've been making this egg masala(muttai masala) since the day I got hold of this recipe. We loved it for the burst of masala flavours with a thick and hot gravy perfect to pair it with rice or even any mild pulaos like jeera pulao / peas pulao. Through the days, I've adjusted the recipe according to our taste buds and last time I made it specifically to click and post it here. For a chettinad based egg gravy check here .

Egg Masala Recipe - Ingredients

Recipe Reference : Ramya Cooks Serves: 3

Cooking Time: 30 mins

Eggs - 3
Onion - 1 medium sized
Ginger garlic paste - 1 tsp
Red Chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric power - a pinch
Salt - to taste

To temper:

Oil - 3 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

To roast and grind to a paste:

Oil - 1 tsp
Dry Red Chillies - 2 to 3 chillies
Small Onion - 10
Coriander seeds - 1 tsp
Cinammon - 1/4 inch piece
Green cardamom - 1/2
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Black Pepper - 1/2 tsp
Tomato - 1 big

Method:

1.Boil eggs for few mins. Break open and remove the shell carefully. Slit the eggs with a knife on all sides, dont slit it deep inside.Set aside.

2.Heat oil in a pan - add the ingredients under 'to roast & grind' saute till onions turn golden brown and tomatoes turn mushy and raw smell leaves.3.Cool down and grind to a semi fine paste.set aside. Heat oil in pan - add mustard seeds and curry leaves let the mustard seeds crackle.Add ginger garlic paste , onion fry till golden brown.

4.Then add the masala paste and fry for 2 mins.Then sprinkle little water, add required salt and allow it to boil until it forms a gravy. Meanwhile take the eggs add it to a seperate pan along with red chilli, garam masala and turmeric powder.5.Fry the eggs till the masala is coated well on all sides, dont fry for long.Add the fried egg to the masala and simmer to for 2mins for the masala to blend well. Then add coriander leaves and switch off.Serve it with hot steamed rice and sambar.

My Notes:

• I wanted more gravy so added tomatoes while grinding.

• It serves as a best accompaniment for rasam / sambar too. Or you can have the gravy with rice too.

• This is little on the spicy side so adjust red chillies according to your spice level.

• Dont fry the eggs for long else it will turn rubbery and thats y I roasted it during the last stage.

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