Egg Thokku | Muttai Thokku | Egg Roast
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!
Servings: 2 people
Calories per Serving: 170kcal
Equipment
- Thick Bottomed Kadai/Fry Pan
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
- 2 Medium Onions Sliced
- 2 Medium Tomatoes Chopped
- 2-3 Hard Boiled Eggs
- 1/2 tsp Ginger Garlic Paste
- 1 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Urad Dal
- Large Pinch of Asafoetida
- 1 1/2 tsp Sambar Powder check notes for recipe
- 1/4 tsp 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.