Sunday, February 08, 2015

Egg Thokku Recipe

I adapted this Egg thokku from Venkatesh Bhat's Onion tomato Chutney recipe. I prepared this as a side dish for Neer dosa which I posted here. It came out really well. I usually make Egg curry with coconut, but this spicy Egg thokku was equally good with the crunchy garlic flavour. 

Tomato - 3(Chop very finely) 
Big Onion - 2(Chop very finely) 
Garlic - 10 cloves(medium pieces) 
Egg - 3 Red 
Chilli Powder - 1 tsp 
Turmeric Powder -1/ 4 tsp 
Salt - as required 
Corinader leaves - few(Chop it finely)
To Temper: 
Oil - 2 tbsp 
Mustard - 1 tsp 
Urad dhal - 1 tsp 
Dry Red Chilli - 1 
Curry leaves - few 
1. Chop onion, tomato, garlic and coriander leaves. Hard boil the eggs and peel the outer shell and slice it into two vertically. In a pan add some oil and allow the items under "To Temper" to crackle. Then add the garlic and saute it for few mins.
 2. Now add the onion and saute it until transparent.  Then add the tomato and saute until it mashes. Add the chilli powder and turmeric powder.

3. Once the raw smell leaves, add 1 cup of water and bring it to rolling boil. Allow it to thicken and reduce. Finally add the sliced egg and give a quick stir. Switch off the flame.
The Spicy, Tangy and hot egg thokku is ready to be served. It goes well with Idli, dosa, aapam, idiyappam and neer dosa.
Points to remember:
  • Adding garlic gives lovely flavour to the thokku.
  • Adjust the spiciness as per your preference. 
  • Original recipe calls for a dash of sugar, you can add it if you prefer. I skipped it.
Warm Regards,
Happy's Cook - Divya


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