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    Home » Recipes » Egg Recipes

    Egg Thokku | Muttai Thokku | Egg Roast

    Published: Jul 14, 2020 · Modified: May 6, 2021 by Ramya · 1 Comment

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    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!

    Egg Thokku

    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.

    Muttai Thokku

    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.

    Egg Thokku

    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.

    Egg Roast

    How to make Egg Thokku | Muttai Thokku | Egg Roast

    📖 Recipe

    Muttai Thokku

    Egg Thokku | Muttai Thokku | Egg Roast

    Ramya
    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!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Side Dishes
    Cuisine Tamilnadu Recipes
    Servings 2 people
    Calories 170 kcal

    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
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    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

    Nutrition Facts
    Egg Thokku | Muttai Thokku | Egg Roast
    Amount per Serving
    Calories
    170
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Side Dishes for Rice, Side Dishes for Roti
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    Egg Masala Recipe

    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.

    Egg Thokku

    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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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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