Egg Thokku

Name: Egg Thokku
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 4 pcs egg (hard boiled, peeled and crumbled); 3 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 0.5 tsp fennel seeds; 10 pcs curry leaves; 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp black pepper (freshly crushed); 0.5 tsp salt; 1 tsp tamarind paste; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(87)

TASTE SCORE

9/10

A robust, dry-style South Indian egg curry with hard-boiled eggs crumbled into a deeply spiced, tangy onion-tomato masala. Each bite is packed with bold, peppery heat and finished with a crackle of fresh curry leaves, making it the perfect companion for rice, roti, or dosa.

PREP

10m

COOK

20m

SERVES

2 EGGS WITH MASALA

215 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Boil and crumble the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes, then transfer to cold water. Once cool, peel the shells and crumble the eggs roughly with your fingers.
TIPRunning the boiled eggs under cold water immediately stops the cooking and makes peeling effortless.
temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and fennel seeds, stir until fragrant (15 sec).
4.Add curry leaves and stand back as they crackle (10 sec).
saute · ~8 min
Sauté the onions until deep golden.
Add the finely chopped onions to the tempering. Sprinkle a pinch of salt to help them release moisture and cook faster. Sauté on medium-high heat for 7-8 minutes until they turn a deep golden brown, stirring continuously.
TIPDeep browning the onions is the secret to the rich, deep flavor in this thokku. Don't rush this step.
saute · ~2 min
Cook the ginger-garlic paste and chilies.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears completely.
saute · ~6 min
Cook the tomatoes into a thick masala.
1.Add finely chopped tomatoes and stir well.
2.Cook until the tomatoes are completely soft and mashed (5-6 min).
3.Stir continuously until the mixture releases oil from the sides.
TIPThe tomatoes must lose all their raw moisture and break down into a paste-like consistency for the right dry texture.
saute · ~1 min
Bloom the spice powders.
Lower the heat to low. Add turmeric powder, red chili powder, coriander powder, garam masala, and crushed black pepper. Sauté for 30-40 seconds, stirring continuously, until the spices are deeply fragrant but not burnt.
TIPAdding the spices on low heat prevents them from burning and turning bitter.
saute · ~4 min
Incorporate the crumbled eggs.
1.Add the crumbled boiled eggs into the masala.
2.Add tamarind paste and the remaining salt.
3.Gently fold everything together so the eggs are evenly coated with the masala.
4.Cook on medium heat for 3-4 minutes, stirring occasionally.
garnish
Finish with fresh coriander and serve hot.
Turn off the heat. Sprinkle generously with chopped coriander leaves. Serve immediately with steamed rice, phulkas, or dosa.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Hard-boil eggs for exactly 10 minutes, then plunge into ice water for clean peeling.
2
Deeply caramelize the onions until golden brown for maximum flavor depth.
3
Bloom the spice powders on low heat to avoid bitterness and raw spice taste.
4
Cook the tomato masala until oil separates from the sides for the correct dry texture.
5
Gently fold the crumbled eggs into the masala to keep them chunky, not mushy.
6
Use freshly crushed black pepper for a more vibrant, peppery punch.
7
This thokku keeps well in the fridge for up to 5 days; reheat gently in a pan.