Spicy Egg Curry Muttai Thokku Recipe

The Spicy Egg Curry / Muttai Thokku is an often repeating dish at home and it happens when I make reduced spice biryani for kids. I always follow my version of this recipe and make it at least 10 days once. Not only with biryani you can have this curry with chapati or Tiffins like Idli / Dosa and Paniyaram. Its such an exotic dish which can also be paired with rice. Also this curry won’t take more than 30 minutes to get ready. Coming to the recipe ingredients I have mentioned high spice level please adjust accordingly.

Ingredients for Spicy Egg Curry Muttai Thokku

Onion (Large in Size) - 2 Numbers
Tomato (Large in Size) - 2 Numbers
Garlic Paste or finely chopped - 1 tsp
Fennel Seeds - 1/2 tsp
Red Chili Powder - 1 Tbsp (You can reduce the spice level)
Turmeric Powder - 1/2 tsp
Coriander Powder - 3/4 Tbsp
Garam Masala Powder - 1tsp
Boiled Eggs - 4 Numbers
Oil - 4-6 Tbsp, be generous :-)
Optional Curry Leaves - Few
Salt - As Needed

How to make Spicy Egg Curry Muttai Thokku

• Slice the onions (reserve a fist), add fry the remaining with 2 tbsp of oil till golden brown.
• Once done add coriander powder . allow to cool and blend it to fine paste.
• In the same pan add remaining oil, temper with fennel seeds.
• Add the reserved sliced onions and curry leaves, saute till it turns golden brown.
• Now add finely chopped tomatoes add salt and cover the lid.
• On and off stir the mixture and wait till tomatoes turn mushy.
• Now add the ground paste and cook till oil floats on top.
• Add red chili powder, turmeric powder and garam masala powder to the gravy.
• Cut in to halve or slice the eggs, add it gently to the boiling gravy.
• Now simmer it for another 5 minutes or so.

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Spicy Egg Curry | Muttai Thokku Recipe

Author: Sangeetha Priya

Ingredients

• Onion Large in Size - 2 Numbers
• Tomato Large in Size - 2 Numbers
• Garlic Paste or finely chopped - 1tsp
• Fennel Seeds - 1/2tsp
• Red Chili Powder - 1 Tbsp You can reduce the spice level
• Turmeric Powder - 1/2tsp
• Coriander Powder - 3/4 Tbsp
• Garam Masala Powder - 1tsp
• Boiled Eggs - 4 Numbers
• Oil - 4-6 Tbsp be generous 🙂
• Optional Curry Leaves - Few
• Salt - As Needed

Instructions

1. Slice the onions (reserve a fist), add fry the remaining with 2 tbsp of oil till golden brown.
2. Once done add coriander powder . allow to cool and blend it to fine paste.
3. In the same pan add remaining oil, temper with fennel seeds.
4. Add the reserved sliced onions and curry leaves, saute till it turns golden brown.
5. Now add finely chopped tomatoes add salt and cover the lid.
6. On and off stir the mixture and wait till tomatoes turn mushy.
7. Now add the ground paste and cook till oil floats on top.
8. Add red chili powder, turmeric powder and garam masala powder to the gravy.
9. Cut in to halve or slice the eggs, add it gently to the boiling gravy.

10. Now simmer it for another 5 minutes or so.

Notes

• Instead of oil you can use butter or ghee.
• You can garnish with coriander leaves before serving.