South Indian Egg Thokku Recipe | Best Dry Egg Curry with Onion & Tomato

When non-veg isn’t available at home, the first thing that comes to mind for most of us is eggs. From egg curry to egg fry to egg biryani — we make many varieties using eggs.

Especially when there are no vegetables at home, omelets become our go-to side dish for rice, paired with chutney, appam, or idli. Eating eggs daily is also considered healthy — both kids and adults love it.

In that line, among all the variety rices — curd rice, tamarind rice, lemon rice, coconut rice, tomato rice, or kuska — Egg Thokku is a perfect side dish that goes really well.

To put it simply, this dish is made with basic ingredients, takes little time, and comes out absolutely flavorful. It’s a great option for breakfast or lunchbox. Be it kids or adults — everyone will enjoy this dish equally.

Even when unexpected guests arrive, this is a quick and simple recipe you can whip up without stress — and it tastes amazing!

So today, let’s make this flavorful and easy Egg Thokku at home!

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Preparation Time

15–20 Minutes

Serve

3–4 People

Red chili powder -1 tsp
Garam masala - ½ tsp
Fennel seeds -1 tsp
Curry leaves -A handful
Coriander leaves -A little (for garnish)
Salt - ¾ tsp total

Boil 4 eggs in water along with ¼ tsp salt until fully cooked. Peel and set aside.
In a kadai, heat 3 tbsp of oil. Once hot, add:
1 tsp fennel seeds
A handful of curry leaves
Let them splutter.
Add 2 chopped onions and sauté until golden brown.
Add 2 chopped tomatoes and cook until they soften and blend well.
Now add the spice powders: 1 tsp turmeric powder,1 tsp red chili powder,½ tsp garam masala
½ tsp salt (since we added ¼ tsp earlier)
Sauté until the raw smell leaves and masala is fragrant.
Add about ¼ cup of water and cook the masala until it thickens and oil separates.
Add the boiled eggs and gently mix to coat with the masala.
Sprinkle chopped coriander leaves and simmer for 2 minutes.
Done! Your flavorful Egg Thokku is ready to serve.

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Boiling the eggs perfectly ensures they absorb the flavors better when added to the masala.
Sauté onions until golden for the best taste and texture.
Cook tomatoes until soft to avoid raw smell.
Add only a little water to get the perfect thick curry consistency.
For a milder version, reduce chili powder to ½ tsp.

This simple Egg Thokku recipe is quick to make using pantry staples. It pairs well with rice or chapati and is loved by all age groups. You can easily adjust the spice to your taste and make it suit any meal. Even for unexpected guests, this dish can be a star on the table!

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