egg thokku south indian style/muttai thokku for rice

MarudhuskitchenLUNCHRECIPES SOUTH INDIAN WITH EGGSegg thokku south indian style/muttai thokku for rice

egg thokku south indian style/muttai thokku for rice

egg thokku south indian style/muttai thokku for rice

egg thokku south indian style/muttai thokku for riceEggs are always rare happening in my blog the reason may be simple that I really don’t know myself till today. I have decided to share some non-vegetarian delicacies in my space at least in my future posts. Eggs are the one very best ingredient that endless variations can be made with it.This egg thokku is a south indian style curry that is very easy to make without any coconut.Nowadays I use free range egg thokku south indian style/muttai thokku for ricemuttai than the white ones because the brown eggs are much healthier than the white ones. These free range brown eggs are much smaller and firmer than the white ones. Eggs are high in protein and they are very good for growing children. I make this very often for rice and you can use any garam masala brands of your choice. Small onions are best for this egg thokku it gives a very nice taste.

 

egg thokku south indian style/muttai thokku for rice

 

INGREDIENTS:

Eggs/muttai – 3
Small onion – 1/4 cup finely chopped
Some chopped curry leaves
Ginger garlic paste – 2 tsp
Salt as per taste
Tomatoes 1 big(chopped finely)
Oil – 2-3 tbsp
Chilli powder – 1/2 tsp or as per need
Garam masala powder – 11/2 tsp
Turmeric powder – 1/4 tsp
Mustard seeds – 1/2 tsp

 

To roast eggs:

Oil – 1/4 tsp
Some salt and some pepper powder

 

METHOD:

egg thokku south indian style/muttai thokku for riceegg thokku south indian style/muttai thokku for riceegg thokku south indian style/muttai thokku for rice1.First boil the eggs and make slits and keep ready.
2.Keep a kadai with little oil(1/4 tsp) and add boiled eggs with needed salt and pepper and roast nicely till golden.

egg thokku south indian style/muttai thokku for rice3.Keep the kadai with oil add mustard to splutter,then add onions along with curry leaves to become golden.

egg thokku south indian style/muttai thokku for riceegg thokku south indian style/muttai thokku for ricethakali4.Now add ginger garlic paste and when done add all the powders namely chilli,turmeric,garam masala to it and saute till the rawness goes off.
5.Now add the chopped tomatoes.

egg thokku south indian style/muttai thokku for rice6.Saute well till the rawness of the tomatoes goes off,then add some water after adding required salt and let it boil.

egg thokku south indian style/muttai thokku for rice7.When all the contents come to a semi gravy stage add in the roasted eggs to it.
8.Keep the flame low and wait for some time till the oil oozes and when gravy coats the egg.
9.Switch off and serve with rice or even for chappathi.

 

recipe for akkaravadisal /milk pongal with jaggery

Total Time: 1 hour

3

recipe for akkaravadisal  /milk pongal with jaggery

Ingredients

  • Raw rice/pacharisi - 1/2 cup
  • Split moong dal/pasi paruppu - 2 tbsp
  • Jaggery made into rough powder - 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Edible camphor /pachakarpooram - a pinch
  • Milk and water for boiling rice - 3 cups +1/2 cup water
  • Milk to add at the end - 1/2 cup
  • Ghee - 1/4 cup or as needed
  • Some cashew nuts and raisins

Instructions

  1. Wash both rice and dal then add it to a pressure cooker make a little saute with little ghee.
  2. Now add 3 cups of boiled milk and 1/2 cup of water to it and when it all comes to a boil close the lid and let cook till mushy.
  3. Open the cooker for doneness in-between heat a small kadai with little ghee fry the cashew until golden finally switch off the stove and add raisins at the end and keep ready.
  4. Then heat a pan with a tablespoon or two of water add the powdered jaggery, let it boil till it dissolves completely.
  5. When done filter it in another bowl and keep them ready.
  6. When the rice mixture is hot itself you should mash it well till mushy then add the jaggy syrup and bring the flame on.
  7. After well combined add rest of the milk followed by camphor and cardamom powder mix well and let it be on flame for two minutes, the consistency should be little loose not semi-solid.
  8. After that switch off the stove add remaining ghee and fried nuts mix and serve hot.

Switch off the stove when it is in liquid state so that it will come to correct consistency. The sharpness of the sweet depends on the type of jaggery. Ghee is added at last because if we add it before it absorbs more ghee. Cardamon powder and edible camphor is added at last to bring out the maximum flavor.

 

Check here the recipes with eggs:

caramel custard easy recipe /pudding with eggs

fresh strawberry cupcakes /with eggs

 

 

 

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