Egg Thokku/Gravy

Egg thokku or egg gravy is a very common lunch box menu which my mom makes it often, when she does not have the time to cook elaborate meals for my lunch over the weekdays. The best combination is rasam sadam (rice) with egg thokku. Nothing can beat this combo and i can gulp it in few minutes and finish off my lunch with out being fuzzy.

Egg thokku is a must try at home if you are a non-vegetarian even otherwise if you prefer to eat eggs, you can always give it a try.


1 tsp ginger-garlic paste
2 medium sized onions, thinly sliced
3 medium sized tomates, roughly chopped
1 green chilli (optional)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp split black gram/urad dal
salt to taste
1 tbsp cooking oil
1 tsp red chilli powder
1 tsp coriander powder
a pinch of turmeric powder
1 tbsp chopped coriander leaves

How to make egg thokku:

1. Boil the eggs in enough water for 20 minutes and keep it aside.

2. In a pan /kadai, heat a tbsp of cooking oil (vegetable oil or olive oil). Once heated, add mustard seeds, cumin seeds and split black gram. The mustard seeds start to sputter. Then add ginger garlic paste.

3. Saute till the raw smell of ginger garlic paste goes away.

4. Then add thinly sliced onions. Saute till they turn translucent.

5. Add roughly chopped tomatoes, cook till it becomes mushy.

6. You can salt at this step itself, to reduce the cooking time. Tomatoes gets cooked quicker if salt is added.

7. Now add red chilli powder, coriander powder, salt and turmeric powder.

8. Immediately add half a cup of water and bring it to a boil.

Tip: Water is added as soon as the spice powders are added to avoid the spice powders from getting burnt.

9. Let it simmer till the oil oozes out of the sides of the pan. Meanwhile, remove the shells of the hard boiled eggs and add it to the thokku/gravy.

10. Finally garnish it with chopped coriander leaves and switch off the flame.

11. Serve the egg thokku/gravy with roti, rasam rice, curd rice or any variety rice like coconut rice, lemon rice etc.


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