We used to get this exact Egg Roast Masala in our hostel about a decade back.In fact this Tamil Nadu Style Egg Roast Masala was the sole reason I joined the Non Vegetarian Mess.While everything else was a disappointment in my hostel mess, this was one dish that they excelled in.
This Egg Roast Masala is also called Muttai Thokku in Tamil.It’s best described as boiled Eggs in roasted onion and tomato masala.
While the ingredients are simple, the technique and quantity of each is important.
So how do we make Tamil Egg Roast Masala
Egg Roast Masala is made by slow roasting onions and tomato in warm spices.Hard boiled Eggs are added once the masala is ready.
If you read the recipe, you will see that the Masala calls for a crazy amount of onions and tomatoes.I have used 500 gms of onions with around 600 gms of red plump tomatoes for 6 eggs.This does sound crazy but that’s what is needed to make a beautiful spicy, slightly sweet jammy onion tomato masala for a perfect Egg Roast Masala.
As usual, any Indian dish has a number of spices but for this Spicy Muttai Thokku, the main hero spice is just one- Fennel(saunf).This will add an aniseedy taste very characteristic of Chettinad region.
Variations of Egg Roast Masala
First variation, is to obviously try using different types of eggs- duck eggs, Quail eggs etc.The onion- tomato masala is so versatile that it would work very well with Paneer and Tofu too.
Usually,if there is a little bit of the Masala left from the Egg Roast Masala I quickly saute some prawns in it too.
The recipe below uses 4 kinds of chillies- Red dried chillies, green fresh chillies, Kashmiri Chilli powder and Black pepper Powder.All of these add their unique flavour to the masala and the heat reduces when you pair it with the boiled eggs.Though if you do not like spicy food- I would suggest you half or even quarter the chillies for a more acceptable heat level.
Is Tamil Nadu Style Egg Roast Masala Healthy/ Paleo/ Whole 30 compliant
The Egg Roast Masala doesn’t use anything that’s not Paleo approved.By itself its completely healthy and a high protein low carb dish.You can pair it with cauliflower rice or zoodles to make a full meal out of it.
What do we eat Tamil Nadu Style Egg Roast Masala with
I usually serve this Egg Roast either with Malabar Parathas or Dal Rice or some kind of khichadi.It would also be great layers with some biryani rice and baked for a while but I should probably write a proper post for that.
- 6 Boiled Eggs
- 500 Gms Onions- Sliced
- 600 Gms Tomatoes-Chopped
- 2 tbsp Oil- Gingely or Coconut or Vegetable
- 6-7 Garlic Cloves-Minced
- 3 Red Chillies-broken
- 2 Green Chillies-Slit
- 2 tbsp Oil
- 2 tbsp Coriander powder
- 1 tsp Kashmiri Chilli Powder Optional
- 1 tsp Fennel Saunf
- 1 tsp Cumin Jeera
- 1 tsp Black mustard Rai
- 10-15 Curry Leaves
- 1 tsp Sugar
- 1 tsp Black Pepper
- 1 tbsp Salt Approx. as per taste
- Coriander Leaves for Garnish
Heat the oil in a big pot.
Once its hot, add the cumin,fennel and mustard.As it starts to splutter, add the curry leaves and the chillies- red and green.
Next add all the onions and garlic. Saute and cook the onion till they wilt and start to brown.They should be almost translucent to light brown in colour.
Sprinkle in the coriander powder, chilli powder,Sugar,Salt and pepper. Saute for about 20-30 seconds.
Add the chopped tomatoes and cook at medium flame for 15-20 minutes, till the tomato disintegrates and mixes with the rest of the masala.Keep sautéing the masala till you get a jammy consistency of the onions and tomato.
Take off the heat.Add boiled eggs- whole or halved.
Garnish with coriander and serve with parathas or rice.
following this recipe will yield a spicy Egg Roast Masala.If you don't like your food spicy, halve or quarter the amount of chillies used.
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