Muttai Pepper Masala

Name: Muttai Pepper Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 6 pcs boiled eggs (peeled, lightly slit); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 10 pcs curry leaves; 2 pcs onion (medium, finely sliced); 1 inch ginger (finely crushed); 5 pcs garlic (cloves, finely crushed); 2 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 1 tsp black pepper (coarsely crushed); 1 tsp coriander powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(87)

TASTE SCORE

8/10

Hard-boiled eggs simmered in a dark, peppery onion-tomato masala with plenty of black pepper, curry leaves, and warm spices. This South Indian side is bold, comforting, and especially good with rice, dosa, or parotta.

PREP

15m

COOK

25m

SERVES

1 KATORI

228 cal

SERVINGS

METHOD · 7 STEPS

boil · ~15 min
Boil and prepare the eggs.
1.Place the eggs in a pan, cover with water, and bring to a boil.
2.Cook until hard-boiled, about 10 minutes.
3.Cool, peel, and make a few light slits on each egg so the masala coats well.
TIPDo not cut deep slits or the eggs may break while simmering.
temper · ~1 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fennel seeds and curry leaves and cook for a few seconds until fragrant.
saute · ~8 min
Cook the onion base.
1.Add sliced onion and cook until soft and lightly golden, 6 to 7 minutes.
2.Add ginger, garlic, and green chili.
3.Cook for 1 to 2 minutes until the raw smell goes away.
TIPKeep the heat at medium so the onions brown slowly without burning.
saute · ~7 min
Build the masala.
1.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add black pepper, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
3.Mix well and cook until the masala looks thick and the oil starts to show at the edges.
simmer · ~6 min
Simmer the eggs in the masala.
Pour in the water and mix to loosen the masala slightly. Add the boiled eggs, turn gently to coat, cover, and simmer for 5 to 6 minutes so the eggs absorb the peppery flavor.
TIPUse only a little water here; Muttai Pepper Masala is best with a thick, clingy masala.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, dosa, or parotta.

PRO TIPS

What to keep in mind.

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

1
Coarsely crush the black pepper just before cooking for a fresher, sharper heat than pre-ground pepper.
2
Let the onions turn lightly golden, not just soft; that deeper browning gives the masala its dark color and sweetness.
3
Cook the tomatoes until completely pulpy before adding water, or the masala can taste raw and separate.
4
Keep the slits on the eggs shallow so they absorb masala without splitting apart in the pan.
5
Use a wide pan and turn the eggs gently so the thick masala coats them evenly without breaking.
6
If making ahead, cook the masala first and simmer the eggs in it just before serving for the best texture.
7
This dish thickens as it sits, so loosen leftovers with a spoonful of hot water while reheating.