Chettinad Style Egg Gravy or Muttai Thokku is prepared in most Tamil homes with little variations. Every pinch of this egg gravy gives out an equally hot, sour, and salty taste.
Adding curry leaves and peppercorns brings out this gravy's perfect aroma and unique taste. Chettinad recipes are known for their hotness and spiciness, which balances all tastes and flavors.
Our entire family is addicted to this hot and spicy gravy and can call it a universal side dish, as it perfectly pairs up with steamed rice, Biryani, Pulao, Roti, and Chapathi.
I prefer to see onion texture in the gravy; if you do not like it, go for finely chopped onions. If you wish to have thicker and more sauce, increase the quantity of onion and tomatoes.
Boil eggs for 12 min, and more boiling can result in a harder yolk and convert the yolk from a bright yellow color to a gray color.
It is always a good idea to check the expiry date and the freshness of eggs before using it, as we did not know how long it was stored in the stores.
How to make Egg thokku
Boil egg for 12 min, run through cold water, and peel shell. Slit the eggs slightly on the top till the yolk section so the masala can get into the egg. Make sure you are not overdoing it. Otherwise, everything comes apart when cooking further.
Chop onion and tomato. Store-bought ginger garlic paste can also be used. But I always try to make it fresh.
Heat oil in the pan, and add seasoning spices. Saute them till it becomes golden brown.
Add chopped onion and fry them further on medium heat till it becomes pink and tender. Add curry leaves. Stir them occasionally, and make sure it should not get burnt.
Add tomatoes and saute it further by adding a little salt. Adding salt helps tomatoes break down and blend well with the gravy. Once the tomato becomes mushy, add chili powder, coriander powder, and turmeric powder and saute for another 1 min on low heat.
Add peppercorns and a cup of water and boil on high heat. Once the consistency reaches your desired thickness. Add egg and cook on low heat for another 2-3 mins.
Chettinad Egg Gravy is the perfect side dish for everything: white rice, pulao, biryani, Idlis, Dosa, Roti, Paratha.
Other spicy curries you may like
- Indian madras lentils
- Roasted cauliflower curry
- Okra curry
- Capsicum curry
- South Indian fish curry
- Mutter paneer
Printable recipe card
Chettinad Style Egg Gravy
For the prepping
- 4 egg boiled and shelled
For the cooking
For the prepping
- Boil egg for 12 min, run through cold water, peel shell. Slit the eggs twice on the top for 1 inch.
For the cooking
- Over medium heat, place a pan and add vegetable oil.
- Add cinnamon, cloves, and bay leaf. Saute them till it becomes golden brown.
- Add chopped onion and cook till it becomes soft and tender.
- Add ginger garlic paste and staute for 2 minutes or until it is fragrant.
- Add tomatoes and saute by sprinkling little salt. Adding little salt helps tomatoes break down and blends well to the gravy. Saute till tomato becomes mushy.
- Now add red chili powder, coriander powder, turmeric powder and saute for another 1 min but without burning the spice powders.
- Add black pepper, curry leaves, salt, and water. And cook for 8 minutes
- Add eggs and cook for another 3 mins or until it reaches the desired thickness.
- Serve hot with rice.
Tips and Variations:
The recipe can be used to make other Chettinad gravy items, especially with chicken, mutton, brinjal, etc.,