Egg Thokku Recipe
A spicy and flavorful South Indian egg curry, perfect for chapathi or rice.
Servings: 3 people
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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.