South Indian Style Egg Roast Masala

Tamil Nadu & Kerala Style Egg Roast Masala - Spicy Muttai Thokku recipe.Boiled Eggs in a spicy masala made with sliced onions and tomato.

Course Curry

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 161kcal

Author Chhavi

Heat the oil in a big pot.
Add the sliced onions.Cook on med-low heat, stirring often, till they are soft, light brown, and slightly mushy.
Once the onions are ready, add the curry leaves, cumin, fennel , mustard, ginger, garlic & green chili. Also add the dry ground spices- pepper, chili powder, coriander powder, salt & turmeric
Give it a mix and saute for about 20-30 seconds.
Add the chopped tomatoes and cook at medium flame for 15-20 minutes, till the tomato is mushy and mixes with the rest of the masala.
Keep sautéing the masala till you get a jammy consistency of the onions and tomato. Add 2-3 tablespoons of water if the onions and tomatoes are burning.
Use a heavy ladle or potato masher to lightly mash the onion-tomato base sauce.
Take off the heat.Add boiled eggs- whole or halved.
Garnish with coriander and serve with parathas or rice.

Egg roast masala is a semi gravy indian side dish.You can serve it on its own with parathas, rotis,kerala parotta, dosas or appam.

It also works very well as a side dish with dal & rice.

Heat Level

Mild Kerala Egg Curry- Use half the amount of pepper. Omit every other type of chili- Kashmiri chili and green chili.
Medium Spicy Egg Curry - Use the Kashmiri chili powder & pepper. Just poke a few holes in the green chili and use as per instruction.
Spicy Egg Curry - Use all chilies. Finely chop up the green chili instead of keeping it whole.