Chettinad Masala Muttai (Egg Masala)

Mildly spicy Masala Muttai (egg masala) is a easy and delicious Chettinad side dish which pairs good with any variety rice/Rasam rice/Curd rice, or with chapati/Roti. This lip-smacking egg masala is very simple, quick and easy to prepare with few ingredients. When we run out of vegetables or when we want something fast, this egg masala recipe will be handy that time.

PREPARATION TIME : 5 minutes

COOKING TIME         : 25 minutes

INGREDIENTS: (serves 4 persons)

• Boiled eggs                             - 4
• Onion medium size               - 2
• Garlic cloves                           - 15
• Tomato medium size             - 2
• Green chilly                             - 1
• Sambar powder                      - 5 spoon
• Coriander leaves chopped   - 2 spoons
• Water                                       - 300 ml
• Salt

For Tempering:

• Oil                                    - 2 spoons
• Bay leaf                           - 1
• Cinnamon stick small   - 1
• Clove                               - 1 or 2
• Mustard seeds              - 1/4 spoon
• Cumin seeds/jeera       - 1/4 spoon
• Fennel seeds/sombu    - 1/4 spoon

DIRECTIONS:

1. Get ready with all the ingredients. Boil the egg for 15 minutes (keep the eggs immersed in water) cool, and remove the shell and keep aside. Finely chop the onions, tomatoes and garlic cloves. Slit the green chilly.

2. Heat oil in a kadai. Add bay leaf, cinnamon stick, cloves, mustard seeds, jeera and fennel seeds. Let them crackle.

3. Add finely chopped onions, garlic cloves, salt and slitted green chilly. Saute well until the onion and garlic turns soft.

4. Add finely chopped tomatoes. Saute well until the tomato turns soft and mushy.

5. Add sambar powder and mix well. Cook for 2 minutes without burning the masala.

6. Add 300 ml water, cover and cook for 8-10 minutes. (Note: Keep stirring occasionally.)

7. Slightly slice the egg horizontally with knife as shown below. Do not cut deeply else egg may break/divide into pieces.

8. The water level is reduced and the masala thickens. Add boiled eggs to the masala. (Tips: Check for salt and spiciness, add if needed.)

9. Mix gently such that the masalas are coated well with the eggs. (Note: Do not break the eggs.)

10. Cover and cook for 2-3 minutes in a low flame.

11. Add the chopped coriander leaves. Give a quick stir.

12. Remove, Transfer to bowl, Serve hot with any Variety rice/Rasam Rice/Curd rice and Enjoy!

ADDITIONAL TIPS:

=> I used sambar powder. You can replace with red chilly powder and dhaniya powder.

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy, you can adjust the quantity of sambar powder accordingly.

=> The garlic and onion gives nice taste and flavour to the dish. I highly recommend using both.

=> You can also add 1/2 spoon chat masala or garam masala, to enhance the flavour and taste of the dish. It tastes good even without these masalas.

=> You can also make as egg curry by adjusting to the required consistency.

=> You can also roast the boiled egg in oil for 1 minute and then add to the masala.