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Home » Curry recipes

Egg Gravy Chettinad Style-Muttai Thokku

Updated: June 25, 2021 / Posted: November 8, 2013 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe

Chettinad Style Egg Gravy or Muttai Thokku is prepared in most of the Tamil homes with little variations. Every pinch of this egg gravy gives out equally hot, sour and salt taste.

Adding curry leaves and peppercorns bring out the perfect aroma and unique taste to this gravy. Chettinad recipes are known for its hot n spiciness, which balances all taste and flavors.

Egg Gravy Chettinad Style-Muttai Thokku

Our entire family addicted to this hot n spicy gravy and can call this dish as a universal side dish, as it perfectly pairs up with steamed rice, Biryani, Pulao, Roti, Chapathi.

I prefer to see onion texture in the gravy, if you do not prefer it, go for finely chopped onions. If you wish to have thicker and more gravy, then increase the quantity of onion and tomatoes.

Do not forget to check into other non-vegetarian South Indian menus like Madurai Chicken Curry, Prawn Stir Fry.

Boil eggs for 12 min and more boiling can result in harder yolk and can convert yolk from bright yellow color to gray color.

It is always a good idea to check the expiry date, and check the freshness of eggs before using it, as we did not know how long it was stored in the stores.

Egg Gravy Chettinad Style-Muttai Thokku

How to make Egg thokku

Egg Gravy Chettinad, steps and procedures

Boil egg for 12 min, run through cold water, peel shell. Slit the eggs slightly on the top till yolk section, so that masala can get into the egg. Make sure, you are not over doing it, otherwise, everything comes apart when cooking further.

Egg Gravy Chettinad, steps and procedures

Chop onion, tomato. Store-bought ginger, garlic paste can also be used. But I always try to make it fresh.

Egg Gravy Chettinad, steps and procedures

Heat oil in the pan, add seasoning spices. Saute them till it becomes golden brown.

Egg Gravy Chettinad, steps and procedures

Add chopped onion and fry them further in medium flame, till it becomes pick and tender. Add curry leaves. Stir them occasionally, make sure it should not get burnt.

Egg Gravy Chettinad, steps and procedures

Add tomatoes and saute it further more by adding little salt. Adding little salt helps tomatoes break down and blends well to the gravy. Once tomato becomes mushy, add chili powder, coriander powder, turmeric powder and saute for another 1 min, in slow flame.

Egg Gravy Chettinad, steps and procedures

Add peppercorns and a cup of water and allow it to boil in high flame. Once the consistency reached your desired thickness. Add egg and in simmer flame cook it further for another 2-3 mins.

Chettinad Egg Gravy perfect side dish for everything, white rice, pulao, biryani, Idlis, Dosa, Roti, Paratha.

Egg Gravy Chettinad Style-Muttai Thokku

Other spicy curries you may like

  • Indian madras lentils
  • Roasted cauliflower curry
  • Okra curry
  • Capsicum curry
  • South Indian fish curry
  • Mutter paneer
Egg Gravy Chettinad Style-Muttai Thokku

Chettinad Style Egg Gravy

Chettinad Style Egg Gravy or Muttai Thokku is prepared in most of the Tamil homes with little variations. Every pinch of this egg gravy gives out equally hot, sour and salt taste.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 96kcal

Ingredients

For the prepping

  • 4 egg boiled and shelled

For the cooking

  • 2 tablespoon vegetable oil
  • 1 inch cinnamon
  • 2 cloves
  • 1 bay leaf small
  • 1 cup onion chopped
  • 1 teaspoon ginger garlic paste
  • 1½ cup tomato chopped
  • 1 teaspoon red chili powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • 1 sprig curry leaves
  • 1 teaspoon whole black pepper
  • 1 teaspoon salt
  • 11/2 cup water

Instructions

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.

Nutrition

Calories: 96kcal | Carbohydrates: 7g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 79mg | Potassium: 279mg | Fiber: 2g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 20.6mg | Calcium: 44mg | Iron: 1.3mg
Course Side Dish
Cuisine Indian
Keyword egg thokku, muttai thokku
Author Sujatha Muralidhar

Tips and Variations:
The recipe can be used to make other Chettinad gravy items, especially with chicken, mutton, brinjal etc.,

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Comments

  1. Linsy Patel

    November 08, 2013 at 1:58 pm

    love the gravy , I can use it for some veges.

    Reply
  2. slyvia

    February 13, 2014 at 11:25 am

    lovly recipe, looks very delicious. First time here. Happy to follow you.

    Reply

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Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

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