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Egg masala serving

Mutti Thokku Recipe

Mutti Thokku is a classic South Indian dish made with hard-boiled eggs, aromatic spices, and a rich onion-tomato masala. This version includes a flavorful twist—lightly fried eggs with a crispy coating before they're simmered in the masala.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Mutta thokku
Servings: 0

Ingredients

Boiled eggs

  • 4 to 5 no raw eggs
  • Water for boiling and cooling
  • 1 tsp salt for boiling
  • 2 tbsp vinegar

Thokku

  • 2 tbsp oil sunflower or coconut
  • 1 tsp fennel seeds
  • 1- inch cinnamon stick
  • 1 no large onion chopped
  • 2 no green chilies chopped
  • 2 sprigs curry leaves
  • 1 tbsp ginger-garlic paste
  • 2 no medium tomatoes pureed
  • 1 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt for masala
  • ½ cup water
  • For Pan-Frying the Eggs

Tempering Egg

  • 1 tbsp oil
  • 4 no Boiled egg 1/2 cut
  • A pinch each of salt, black pepper powder, turmeric powder, red chili powder
  • Extra curry leaves and chopped coriander for garnish

Instructions

  • Boil eggs in water with salt and vinegar for 8–10 minutes.
    Boiling eggs in saucepan
  • Cool the eggs in water, peel, and cut them in half lengthwise. Set aside.
    Peeled scored boiled eggs
  • Heat 2 tbsp oil in a kadai over medium heat.
    Heating oil in pan
  • Add fennel seeds and cinnamon stick; sauté for 30 seconds.
    Sautéing fennel and cinnamon
  • Add chopped green chilies and onions. Cook until golden brown (5–7 minutes).
    Cooking onions and chilies
  • Stir in curry leaves and cook for 1 minute. Add ginger-garlic paste and sauté until the raw smell disappears.
    Cooking curry leaves
  • Add tomato puree; cook until soft and oil begins to separate (4–5 minutes).
    Cooking tomato puree
  • Stir in chili powder, turmeric powder, garam masala, and salt. Cook for 2–3 minutes.
    Adding ground spices
  • Add ½ cup water and simmer the masala for a few minutes.
    Simmering masala sauce
  • Heat 1 tbsp oil in a separate frying pan.
    Heating oil pan
  • Place the egg halves cut-side down and cook until the bottom is golden and crisp.
    Frying egg halves
  • Flip and cook the other side. Sprinkle with salt, pepper, turmeric, and chili powder.
    Seasoning fried eggs
  • Add some curry leaves and chopped coriander for flavor while frying.
    Adding fresh herbs
  • Transfer the tempered fried eggs into the masala and gently coat them. Simmer everything together on low heat for 3–4 minutes.
    Mixing eggs masala
  • Serve hot with steamed rice, chapati, parotta, dosa, or use it in wraps.
    Muttai Thokku
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