Description
Combination of ground onion and fresh pepper black peppercorns makes this masala a spicy treat for any rice item.
| Ingredients-1 | |
|---|---|
| 3 nos | Onion (roughly chopped) |
| 1 clove | Garlic |
| 3 nos | Curry leaves |
| 2 tsp | Black pepper corns |
| Ingredients-2 | |
|---|---|
| 3 nos | Hard boiled eggs |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Red chilli powder |
| 1 tsp | Coriander /dhania powder |
| ¼ tsp | Salt |
| 4 tsp | Oil |
| 6 nos | Curry leaves |
Instructions
Grind all ingredients from Table-1 and keep aside. Heat oil in a sauce pan and splutter the curry leaves, add the ground paste along with turmeric power, red chilli powder, coriander powder and salt. Fry the mixture on medium flame for about 5 minutes, stirring constantly. Again simmer for about 7 to 8 minutes until the mixture turns to a dark brown paste…. the oil should separate at this stage. Cut the boiled eggs in desired shape and slightly toss it to coat the masala. Serve hot with any rice item.
Notes
Its OK to add the chilli powder, coriander and turmeric powder while grinding the onion. My first picture shows them with the masala powder. Either way its fine.
Source
Mom
Comments
12 responses to “Spicy Egg Masala”
This recipe is a super flop recipe…i used yellow onion and sauted for more than half an hour…but still it turned out to be bitter, and the gravy spoiled the taste of eggs too…plz dont ever try this recipe…
Hi ..am new to your site…I tried making this recipe….but the onion paste tasted bitter.Can you pls guide me where I went wrong..
Raw onions sometimes can be very strong, you should fry well orelse it will taste bitter. Try using yellow onions which usually taste sweet and mild. I’ve mentioned 5 minutes of frying and 7-8 minutes simmering which should be enough but then if the onions are too strong then you need fry little longer. thanks.
hi mullai…i tried your recipe…it came very well n very delicious too..
thank u so much for giving such a good recipe…
Hi,
I’ve tried yesterday but raw smell of onion was there. I’ve fried around 20mins….but i don’t why…I think I’ve used big onions…can you help me?
Gokila, I've used 3 medium sized onions for this dish and sauteed them over medium flame for the time mentioned. As such, this dish is onion based and will have some oniony effect, use of matured dark red onions will result in strong onion smell. Try to use pink, white or yellow, other than than, there's nothing else to make you go wrong. The final masala should be thick like vengaya thokku. Better luck next time.
very tasty gravy….had it y’day with chappathi…thank u Mullai.
Mullai
I tried this today as a second side dish for your peas pulao, grindedn all together. Tastes good. Something different.
Regs
Jaya
I am running out of words to describe your recipes. Truly great! Keep up the good work and keep posting your recipes.
Veena.N.K
I tried it and it was very tasty. A nice variation to the usual onion/tomato egg masala. Thanks for the good recipe.
-Vidya
Thank you……. so much.
Hai Mullai shld i ground the ingredients list in table 1 together?
n does the second pic show egg omlettes tossed in the masala?