Spicy Egg Curry Muttai Thokku Recipe

Egg Curry Muttai Thokku is an often repeating dish at home and it happens when I make reduced spice biryani for kids. I always follow my version of this recipe and make it at least 10 days once. Not only with biryani you can

have this curry with chapati or Tiffins like Idli / Dosa and Paniyaram. Its such an exotic dish which can also be paired with plain rice. Also this curry won’t take more than 30 minutes to get ready. Coming to the recipe ingredients I have mentioned high spice level please adjust accordingly.

Ingredients for Spicy Egg Curry

Onion (Large in Size) - 2 Numbers
Tomato (Large in Size) - 2 Numbers
Garlic Paste or finely chopped - 1tsp
Fennel Seeds - 1/2tsp
Red Chili Powder - 1 Tbsp (You can reduce the spice level)
Turmeric Powder - 1/2tsp
Coriander Powder - 3/4 Tbsp
Garam Masala Powder - 1tsp
Boiled Eggs - 4 Numbers
Oil - 4-6 Tbsp, be generous :-)
Optional Curry Leaves - Few
Salt - As Needed

How to make Spicy Egg Curry

• Slice the onions and reserve a fist to use later.
• In a pan add 2 tbsp oil when it is hot add the sliced onions.
• Saute in medium flame till onion changes golden brown.
• Once done add coriander powder . allow to cool and blend it to fine paste.
• If using Paprika/ Red Chili flakes instead of red chili powder do add to this mixture and grind well.
• In the same pan add remaining oil, temper with fennel seeds.
• Add the reserved sliced onions and curry leaves, saute till it turns golden brown.
• Now add finely chopped garlic, tomatoes add salt and cover the lid.
• On and off stir the mixture and wait till tomatoes turn mushy.
• Now add the ground paste and cook till oil floats on top.
• Add red chili powder, turmeric powder and garam masala powder to the gravy.
• Slice the eggs or cut it in to halve, add it gently to the boiling gravy.
• Now simmer it for another 5 minutes or till gravy is of thick thokku consistency.

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Spicy Egg Curry | Muttai Thokku Recipe

Author: Sangeetha Priya

Ingredients

• Onion Large in Size – 2 Numbers
• Tomato Large in Size – 2 Numbers
• Garlic Paste or finely chopped – 1tsp
• Fennel Seeds – 1/2tsp
• Red Chili Powder – 1 Tbsp You can reduce the spice level
• Turmeric Powder – 1/2tsp
• Coriander Powder – 3/4 Tbsp
• Garam Masala Powder – 1tsp
• Boiled Eggs – 4 Numbers
• Oil – 4-6 Tbsp be generous 🙂
• Optional Curry Leaves – Few
• Salt – As Needed

Instructions

1. Slice the onions and reserve a fist to use later.

2. In a pan add 2 tbsp oil when it is hot add the sliced onions.

3. Saute in medium flame till onion changes golden brown.

4. Once done add coriander powder . allow to cool and blend it to fine paste.

5. If using Paprika/ Red Chili flakes instead of red chili powder do add to this mixture and grind well.

6. In the same pan add remaining oil, temper with fennel seeds.

7. Add the reserved sliced onions and curry leaves, saute till it turns golden brown.
8. Now add finely chopped tomatoes add salt and cover the lid.
9. On and off stir the mixture and wait till tomatoes turn mushy.
10. Now add the ground paste and cook till oil floats on top.
11. Add red chili powder, turmeric powder and garam masala powder to the gravy.
12. Cut in to halve or slice the eggs, add it gently to the boiling gravy.

13. Now simmer it for another 5 minutes or so.

Recipe Notes

1. Instead of oil you can use butter or ghee.
2. You can garnish with coriander leaves before serving.
3. Saute till raw smell appears its one key point to make tasty thokku.
4. Also be generous to add oil for the masala to cook well and once done the oil floats its the right indication.
5. You can also add chopped tomato after sauteing the onion and grind to smooth paste.

Notes

• Instead of oil you can use butter or ghee.
• You can garnish with coriander leaves before serving.
• Saute till raw smell appears its one key point to make tasty thokku.
• Also be generous to add oil for the masala to cook well and once done the oil floats its the right indication.
• You can also add chopped tomato after sauteing the onion and grind to smooth paste.