Egg Masala / Muttai Masala

Egg curry is a easy comforting dish and loved by most of us. This is a spicy thick gravy that suits well with rice as well as rotis and pulao items. The main thing in this gravy is you have to cook the onions so soft that when we eat we should not feel the crunchiness of the onions. The touch of  soft onions will give a wonderful taste to this masala. My mom will make this curry with a piece of coconut to make it creamy but I am happy to  go with onions and tomatoes, if you like a creamy texture then add 1/4 cup of grounded coconut to the masala. A small amount  of the gravy will  be enough for a cup of rice. Hope you all love this as we enjoyed with our family. Try it and let me know your thoughts….

 

 

Ingredients

Egg – 4

Onion – 2 sliced

Tomato – 2 chopped

Gingergarlic paste – 1 tsp

Turmeric powder / Manjal thool – 1/2 tsp

Chilli powder / Milagai thool – 1 tsp

Coriander powder / Kothamalli thool – 2 tsp

Pepper powder / Milagu thool – 1 tsp

Salt to taste

 

For tempering

Oil – 2 tbsp

Mustard seeds / Kadugu – 1/2 tsp

Urad dal / ulunthamparuppu – 1/2 tsp

Fennel seeds / Sombu – 1/2 tsp

Curry leaves – 1 spring

 

Preparation

 

Hard boil the eggs ,split them half and add spread pepper powder on them and set aside.

 

 

Heat oil in a kadai and splutter the ingredients given under tempering.

 

 

Add the onoins and fry in medium flame till they turn colour and transparent  and soft.

 

 

Add the ginger garlic paste and fry till the raw smell goes off.

 

 

Add the tomatoes and cook till mushy.

 

 

Add the turmeric , chilli and coriander powders and mix well.

 

 

Add 1 1/2 cups of water and required salt and let them boil.After 5 mins reduce to medium flame and boil till the masala flavour goes and oil leaves from sides. 

 

 

Now add the eggs and mix them and simmer it for 2 more mins and swithch off.

 

 

Serve the egg curry with steamed rice or roti of your choice.