Simple, flavorful South Indian Egg Roast – Muttai Thokku – Egg Thokku recipe with detailed step-wise pictures. Make this easy egg side dishe for any Indian flat bread!
Yesterday I posted Kerala special Ari Pathiri recipe and today, I am posting the side dish I made to go with it – Egg Thokku. With typical onion-tomato masala and South Indian Tamil style spice powders, this recipe gets done really quick. It has been ages since I shared an egg based recipe on the blog and the last one was this Udaitha Muttai Kuzhambu from my mother-in-law’s kitchen. For this Egg Roast/Muttai Thokku, I take inspiration from her kitchen especially with her special blend of Sambar Powder. A simple spice powder which is a staple in every household in South India and there are so many variations too. This humble sambar powder elevates this dish and makes it super flavorful.
I have many egg based simple side dishes on my blog that are our family favorites, starting with Muttai Kurma, Egg Kuzhambu, Creamy Egg Curry or even Egg Rogan Josh. Like Paneer or Mushrooms, eggs are very versatile and I find them easy to cook with, on days I am running low on time or energy. With this recipe of Egg Thokku, the time consuming part is chopping onions and tomatoes, and of course boiling eggs. Rest of the process is fairly effortless, letting everything slow cook until spices and masala are nicely roasted.
I used coconut oil to make this Egg Thokku recipe, as I simply love the flavor of coconut oil and curry leaves. As I served this dish as a side for Rice Pathiri, I wanted to keep it spicier than usual. My mother-in-law makes something similar as a side dish for rice and it has a lot less masala with eggs chopped into quarters. The slow roasting on onions, tomatoes and the spice powders adds to a lot of flavor to this Egg Roast recipe. Hard boiled eggs are added at the end, roasted for a few minutes to coat in the masala but you can certainly roast them for longer time. There is no water added in the curry, as it has to be on the drier side and by adding water, you dilute the flavors in this dish. Slow cooking is the key for perfect Muttai Thokku.
How to make Egg Thokku | Muttai Thokku | Egg Roast
📖 Recipe
Egg Thokku | Muttai Thokku | Egg Roast
Equipment
- Thick Bottomed Kadai/Fry Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 Medium Onions Sliced
- 2 Medium Tomatoes Chopped
- 2-3 Hard Boiled Eggs
- ½ teaspoon Ginger Garlic Paste
- 1 tablespoon Coconut Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ½ teaspoon Urad Dal
- Large Pinch of Asafoetida
- 1 ½ teaspoon Sambar Powder check notes for recipe
- ¼ teaspoon Turmeric Powder
- Salt as needed
- Fresh Curry Leaves
Instructions
- In a pan heat oil. Add mustard seeds, cumin seeds, urad dal. As they splutter and dal turns golden, add fresh curry leaves and asafoetida.
- Add finely sliced onions and fry them on low flame until they are translucent.
- Now add ginger garlic paste and fry for 2-3 mins until there is no raw smell.
- Next add chopped tomatoes and cook them on low flame for 2-3 mins.
- Add turmeric powder and sambar powder, roast them on low flame 4-5 mins.
- As tomatoes begin to turn mushy, add salt as needed. Continue cooking on low flame for 10-12 mins.
- As oil starts to ooze out of the edges, add sliced boiled eggs. Mix them well and cook for another 2-3 mins on low flame. Remove from heat.
- Serve hot with Ari Pathiri or any Indian flat bread or hot rice.
Nutrition
Detailed step-wise picture recipe of making Egg Thokku | Muttai Thokku | Egg Roast
In a pan heat oil. Add mustard seeds, cumin seeds, urad dal. As they splutter and dal turns golden, add fresh curry leaves and asafoetida.
Add finely sliced onions and fry them on low flame until they are translucent.
Now add ginger garlic paste and fry for 2-3 mins until there is no raw smell.
Next add chopped tomatoes and cook them on low flame for 2-3 mins.
Add turmeric powder and sambar powder, roast them on low flame 4-5 mins.
As tomatoes begin to turn mushy, add salt as needed. Continue cooking on low flame for 10-12 mins.
As oil starts to ooze out of the edges, add sliced boiled eggs. Mix them well and cook for another 2-3 mins on low flame. Remove from heat.
Serve hot with Ari Pathiri or any Indian flat bread or hot rice.
Recipe Notes
- Check out Sambar Powder recipe.
- Adjust spices as per preference.
- You can add whole boiled eggs too (with slits made all over), instead of chopping them into 2s or 4s.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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