Muttai Thokku Recipe | Egg Thokku Recipe | How to make Egg Thokku | முட்டை தொக்கு
Muttai thokku, is the most sort of side dish at home for any rice dish. First of all it very easy, kind of no brainer and most convenient one compared to other nonveg side dishes. This is our family’s special recipe, the kind that we make often. Either use boiled eggs or just scramble beaten eggs with the base masala. Its tastes out the world with simple rasam sadam, at times makes a simple stuffing for bread or chapati roll! #muttaivaruval #eggthokkurecipe #muttaithokku
RECIPE VIDEO IN TAMIL
Egg Pepper Fry Recipe – Muttai Milagu varuval
Boiled Egg Fry – Garlic Egg Fry
Poricha Muttai Masala – Scrambled Egg Masala
Muttai Thokku Recipe | Spicy Egg Thokku
Muttai thokku, a simple side for rice that can be made in minutes using just few humble ingredients from your pantry! Enjoy this spicy version of thokku as a side for sambar sadam, rasam sadam or curd rice.
Servings: 4
Ingredients
Saute
- 4 each Boiled eggs halved
- 2 tablespoon Oil
- 1/4 teaspoon Turmeric powder
- 5 each Curry leaves
Blend
- 1 cup Onion preferably red onion
- 1/4 cup Garlic chopped
- 2 tablespoon Black Peppercorn add 1 tbsp extra if you prefer it spicy
- 1/2 teaspoon Fennel seeds
- 10 each Curry leaves
- 3/4 teaspoon Salt
Instructions
Prep
- Boil 4 large eggs in enough water for 10 minutes over high flame. Place them in cold water for few minutes, peel off the shell and set aside.
Blend
- Take chopped onion, garlic, curry leaves, black peppercorns, fennel seeds and salt in a mixer jar and blend to make a thick paste.
- Do not add any water while blending. If your mixer is too large then you may add a 1/4 cup of water. Adding too much water will prolong the cooking time.
Saute
- Heat oil in a pan and add the ground paste in the hot oil and cook for 5 minutes over medium flame or until it turns thick.
- Keep cooking the paste until it reaches a thick consistency. In about few minutes the color of the paste will turn dark brown in shade.
- Add turmeric powder at this stage and keep frying until the oi separates from the masala.
- Now cut each egg into half and place the cut side down and coat it with the masala.
- Cook for about a minute on each side and garnish with chopped curry leaves.
- Turn it off and serve with rice or roti!
Instructions
Prep
-
Boil 4 large eggs in enough water for 10 minutes over high flame. Place them in cold water for few minutes, peel off the shell and set aside.
Blend
-
Take chopped onion, garlic, curry leaves, black peppercorns, fennel seeds and salt in a mixer jar and blend to make a thick paste.
-
Do not add any water while blending. If your mixer is too large then you may add a 1/4 cup of water. Adding too much water will prolong the cooking time.
Saute
-
Heat oil in a pan and add the ground paste in the hot oil and cook for 5 minutes over medium flame or until it turns thick.
-
Keep cooking the paste until it reaches a thick consistency. In about few minutes the color of the paste will turn dark brown in shade.
-
Add turmeric powder at this stage and keep frying until the oi separates from the masala.
-
Now cut each egg into half and place the cut side down and coat it with the masala.
-
Cook for about a minute on each side and garnish with chopped curry leaves.
-
Turn it off and serve with rice or roti!
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