Egg Thokku recipe | Mutta Thokku recipe – Spicy egg curry for chapathi and rice
Egg Thokku (Mutta Thokku) is a spicy South Indian egg curry, perfect for chapathi and rice. Made with boiled eggs simmered in a rich, flavorful tomato-onion masala, it’s a delicious and quick dish.
Egg Thokku, also called Mutta Thokku, is a perfect choice! This South Indian dish is made with a unique blend of spices, making it an irresistible companion for hot chapathi or rice.
Apart from being delicious, eggs are an excellent source of protein, vitamins, and healthy fats, making this dish both nutritious and satisfying. The combination of scrambled eggs soaked in a rich, spicy masala guarantees a vera level hit!
Let’s Talk About Ingredients
- Eggs: The main ingredient, scrambled lightly to absorb the masala. Replace with tofu for a vegetarian version.
- Kashmiri Chillies: Add vibrant color and mild heat. Substitute with paprika for a less spicy option.
- Sesame Oil: Enhances the flavor with a nutty touch. You can use any cooking oil as a replacement.
- Garlic and Ginger: Offer depth and warmth to the dish. Fresh is always better for authentic taste.
Detailed Recipe
Video recipe
Instructions with step pics
Prepare Masala Paste: Grind 1 onion, 5-6 garlic cloves, ½ inch ginger, 1 tsp peppercorns, ½ tbsp fennel seeds, 1 sprig curry leaves, 6-7 Kashmiri chillies, and 1 chopped tomato to a smooth paste.
Scramble Eggs: In a bowl, whisk 6 eggs with ¼ tsp salt and 1/8 tsp chilli powder.
Heat 1 tbsp sesame oil in a pan, scramble the eggs, and set aside.
Cook Masala: In a pan, heat 1 tbsp sesame oil, crackle 1 tsp mustard seeds, and sauté 1 thinly sliced onion until soft.
Add the prepared masala paste and cook until thick.
Seasoning: Mix in 1/8 tsp turmeric, ½ tsp salt, ½ tsp coriander powder, and ½ tsp garam masala. Add Water: Rinse the blender with 1 cup hot water and pour into the pan. Boil, cover, and cook on low flame for 10 minutes until oil separates.
Combine Eggs: Add scrambled eggs to the masala, mix well, and cook for 2 minutes.
Garnish and Serve: Sprinkle red chilli flakes and fresh coriander leaves. Serve hot with rice or chapathi.
Expert tips
- Use lots of fresh coriander leaves for authentic flavor.
- Adjust chilli powder and flakes to suit your spice tolerance.
- Let the masala cook thoroughly for a rich taste.
FAQs
- Can I use boiled eggs instead of scrambled eggs?
Yes, boiled eggs can be used. Make cuts in them to absorb the masala. - What is the best substitute for Kashmiri chillies?
Use any chilli variety but reduce the quantity to adjust the spice level.
Recipe Card
Egg Thokku Recipe
Ingredients
- 1 onion chopped
- 5-6 garlic cloves
- ½ inch ginger
- 1 tsp peppercorns
- ½ tbsp fennel seeds
- 1 sprig curry leaves
- 6-7 Kashmiri red chillies
- 1 tomato chopped
- 6 eggs
- ¼ tsp salt
- 1/8 tsp chilli powder
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 1 thinly sliced onion
- 1/8 tsp turmeric powder
- ½ tsp salt
- ½ tsp coriander powder
- ½ tsp garam masala
- 1 cup hot water
- Red chilli flakes and coriander leaves for garnish
Instructions
- Grind onion, garlic, ginger, peppercorns, fennel seeds, curry leaves, Kashmiri chillies, and tomato into a fine paste.
- Whisk eggs with salt and chilli powder. Scramble them in 1 tbsp sesame oil and set aside.
- Heat 1 tbsp sesame oil in a pan. Add mustard seeds and let them crackle. Sauté thinly sliced onion until soft.
- Add the prepared masala paste and cook until thick. Mix in turmeric powder, salt, coriander powder, and garam masala.
- Add 1 cup hot water (rinse blender) and let the mixture boil. Cover and cook on low for 10 minutes until oil separates.
- Mix in scrambled eggs and cook for 2 minutes.
- Garnish with red chilli flakes and coriander leaves. Serve hot with chapathi or rice.
