Egg thokku ia a spicy, thick gravy usually prepared in most of the Tamil homes, with some little variations. It is a best accompaniment for plain rice and roti. Boiled eggs are coated well with rich blend of roasted whole spices and sauted onion-tomato gravy. Usually egg thokku is prepared with chicken eggs. But for a change, today i tried it with Quail eggs. It came out really super tasty and spicy.. Today let us see how to prepare this quail egg thokku.
INGREDIENTS:
10 quail eggs
1 onion chopped
Few curry leaves
3 to 5 green chilly
1 tablespoon ginger-garlic paste
1 chopped tomato
1/4 teaspoon turmeric powder
1/2 teaspoon red chilly powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt to taste
Oil
TO ROAST & GRIND:
FIRST SET:
3 cloves
1 star anise
1 cardamom
1 small cinnamon stick
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1 bay leaf
1/2 teaspoon black peppercorns
SECOND SET:
1 sliced onion
1 chopped tomato
Oil
INSTRUCTIONS:
Hard boil the quail eggs. Remove the shells and slit the eggs slightly on the side to make sure the masala can get into the egg. Don’t over slit the eggs, otherwise the yolks will come out while cooking.
Heat the pan and add all the whole spices and roast for a min. Transfer to blender.
Then add 1/2 tablespoon oil and heat it. Add sliced onion and chopped tomato, saute for a min and transfer to blender. Blend the roasted spices & onion-tomato to a smooth paste. Set aside.
Then in the same pan, add 1 tablespoon of oil. Add chopped onion, curry leaves & green chilly till the onion turns translucent.
Then ginger-garlic paste, salt goes in. Saute till the raw smell goes off. Add chopped tomato and saute till it mashes well.
Add turmeric powder, red chilly powder, cumin powder, coriander powder and cook for a min.
Then add the blended paste and mix well. Sprinkle little water if needed. Don’t add too much water. Thokku should be really thick.
When the oil oozes out from gravy, add boiled quail eggs. Mix and close the pan for a min. Add chopped coriander leaves and remove from heat.
Serve hot with plain rice or Roti.
