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Egg Gravy in tamil / Egg recipes in tamil / முட்டை தொக்கு செய்முறை

209 views · Published 14 March 2018 · 3:46 · Indexed 27 October 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Eggs, hard boiled and peeled — 4
• Medium onion, finely chopped — 1 large
• Tomatoes, finely chopped — 2 medium
• Ginger garlic paste — 1 teaspoon
• Fennel seeds (sombu) — 1/2 teaspoon
• Turmeric powder — 1/4 teaspoon
• Red chilli powder — 1 teaspoon
• Coriander powder (dhania) — 1 teaspoon
• Cumin powder — 1/2 teaspoon
• Salt — to taste
• Cooking oil — 3 tablespoons
• Water — 1/2 cup
• Fresh coriander leaves, chopped — 2 tablespoons

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METHOD
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1. Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then cooking for 10 minutes. Transfer to cold water, peel, and set aside. Using a knife, make 2 to 3 shallow slits on each egg so the masala can penetrate the eggs when they simmer in the gravy.

2. Heat 3 tablespoons of oil in a wide kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the fennel seeds and let them splutter for about 30 seconds until aromatic. This forms the flavour base of the entire gravy.

3. Add the finely chopped onions to the pan. Fry on medium heat, stirring frequently, for 8 to 10 minutes until the onions turn golden brown and soft. Do not rush this step as well-caramelised onions are the key to a rich, deep-flavoured Muttai Thokku.

4. Add the ginger garlic paste to the browned onions and sauté for 2 to 3 minutes until the raw smell disappears completely and the paste turns slightly golden. Keep stirring to prevent it from sticking to the bottom of the pan.

5. Add the finely chopped tomatoes to the pan along with a pinch of salt. Cook on medium heat for 6 to 8 minutes, mashing the tomatoes as they soften, until they are completely broken down and the oil begins to separate from the masala on the sides of the pan.

6. Lower the heat and add turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix everything together thoroughly and cook the spice powders into the masala for 2 to 3 minutes. Cooking the spices at this stage removes any raw taste and deepens the flavour of the gravy.

7. Pour in half a cup of water and stir well to combine everything into a smooth, thick gravy. Taste and adjust salt as needed. Let the gravy come to a gentle simmer on medium-low heat for about 3 to 4 minutes so all the flavours meld together beautifully.

8. Gently slide the slit hard-boiled eggs into the simmering gravy. Spoon the masala over the eggs to coat them well. Cover the pan with a lid and cook on low heat for 5 minutes, allowing the eggs to soak up the spiced gravy through the slits.

9. Remove the lid, gently turn the eggs once, and cook uncovered for another 2 minutes until the gravy reaches your desired consistency. The thokku should be thick and coating rather than watery. Garnish generously with freshly chopped coriander leaves and serve hot.

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TIPS
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✔ Always score or make shallow slits in the boiled eggs before adding them to the gravy. This simple step allows the masala to seep into the eggs, giving you flavourful, deeply spiced eggs in every bite rather than just a coated exterior.
✔ For a smokier, more restaurant-style flavour, lightly pan-fry the peeled boiled eggs in a teaspoon of oil with a pinch of turmeric and chilli powder for 2 minutes before adding them to the gravy. This gives the eggs a beautiful golden crust.
✔ Always cook the tomatoes until the oil fully separates from the masala before adding water. This is the most important step in South Indian gravies. If the oil has not released, the masala is not fully cooked and the gravy will taste raw and lack depth.

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