Mutta Thakkali Kongu Style Egg Curry Recipe for Roti or Rice
This Mutta Thakkali Curry is something have often at erode side dhabas. In Kongu homes, whenever we wanted something quick but tasty with roti or rice, this egg curry was a go-to. No fancy ingredients, just the usual onion-tomato masala cooked until it shines and then eggs cracked right into it. Very earthy, very real!
Its all about the consistency and getting the eggs cooked properly in the curry without having it raw or making it dry. My amma always made it for dinner as it is my favourite. That eggy aroma in the kitchen was enough to bring us all to the table quickly. It’s such a comforting curry with its rustic flavours, and it never feels heavy.
Eggs are a great source of protein and keep you full for longer. The use of fennel and coriander also adds digestive benefits. Tomatoes are rich in antioxidants and vitamin C. Altogether, this curry is not just tasty but nourishing too with less oil.
Let’s Talk About Ingredients
Onions
We are using 2 finely chopped onions here. Cook them until slightly brown to get that sweet base. No onions? You can try with just tomatoes, but the sweetness from onions balances the spice well.
Tomatoes
Tomatoes are the heart of this curry. Use 3 ripe and juicy ones, chopped well. Cook till they turn mushy. If tomatoes are not sour enough, a splash of lemon juice at the end will help.
Spices
Turmeric, chilli powders (both regular and Kashmiri for colour), coriander powder, and garam masala are the main ones. These are basic Indian spices, and they bring a warm depth to the dish. You can reduce chilli powder for kids. I use chicken masala instead of garam masala.
Eggs
We are cracking 5 eggs directly into the curry. This makes the texture very different from boiled egg curry. The eggs absorb the flavour as they cook inside the masala, making it juicy.
Detailed Recipe
Video Recipe
Step-by-step Photo Instructions
- Heat 1 tsp oil in a pan.
- Add 1 tsp fennel seeds and let it crackle.
- Add 2 finely chopped onions.
- Sauté until light brown.
- Add 1 tsp ginger garlic paste.
- Cook till raw smell leaves.
- Add 3 chopped tomatoes.
- Mix well.
- Add 1 tsp salt
- and cook till tomatoes turn fully mushy. Keep stirring.
- Add spices – 1/4 tsp turmeric powder, 1/2 tsp chilli powder, 1/2 tsp Kashmiri chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala.
- Cook the masala till oil starts leaving the sides.
- Add 1/4 cup water to avoid burning. .
- Mix and cook till masala is fully cooked and oil separates
- Pour 1 cup water.
- Mix and bring it to boil.
- Now gently crack 5 eggs into the curry.
- Sprinkle a little salt over the eggs.
- Close the lid and cook on low for 5 minutes.
- Open and you will see eggs are almost set.
- Gently mix the curry so the eggs mix with masala but still hold shape.
- Cook till raw egg smell is gone, and curry is thick but moist.
- Add 1 tbsp chopped coriander leaves.
- Mix and switch off.
- Serve hot with roti or rice.
Expert Tips
• Always cook tomatoes fully till mushy for rich masala.
• Cracking eggs into curry gives better flavour than boiled eggs.
• Sprinkle salt over eggs separately so it seasons them directly.
• Keep flame low when eggs are cooking to prevent overcooking.
• Curry should remain moist, not dry like burji.
FAQs
Can I use boiled eggs instead of cracking directly into curry?
Yes, but the taste will be different. Cracking directly into curry gives better flavour and texture.
Can this be made without onions?
You can skip onions, but the curry will be less sweet and rich. Tomatoes alone can work but balance the sourness with a pinch of sugar.
What can I eat with this curry?
This goes well with roti, dosa, idiyappam or even plain rice.
Can I make this curry ahead of time?
Yes, you can make the masala ahead and add eggs when reheating.
Recipe card
Mutta Thakkali – Kongu Style Egg Curry
Ingredients
- 1 tsp oil
- 1 tsp fennel seeds
- 2 onions finely chopped
- 1 tsp ginger garlic paste
- 3 tomatoes chopped
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 cup water
- 1 cup water
- 5 eggs
- 1 tbsp coriander leaves chopped
Instructions
- Sauté fennel in oil, add onions and cook till brown.
- Add ginger garlic paste, then tomatoes, cook till mushy.
- Add all dry spices and salt. Cook till oil separates.
- Add 1/4 cup water, cook till masala is fully cooked.
- Pour 1 cup water, bring to boil. Crack 5 eggs into curry.
- Sprinkle salt, cover and cook on low for 5 mins.
- Mix gently, cook till curry is thick and eggs are cooked.
- Add coriander leaves and switch off.
