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Tamilnadu · Breakfast

Tomato Egg Bhurji / Thakkali Muttai (தக்காளி முட்டை)

Traditional 65. Tomato Egg Bhurji / Thakkali Muttai recipe

🧺 Ingredients

• 3 eggs, beaten
• 2 tbsp oil (sesame or coconut oil)
• ½ tsp mustard seeds
• 1 tsp urad dal
• 5 curry leaves
• 1 medium onion, finely diced
• 2 green chilies, finely minced
• 1 tbsp fresh ginger, grated
• 2 medium ripe tomatoes, finely chopped (¾ cup)
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp coriander powder
• ¼ tsp garam masala
• ¾ tsp salt
• 2 tbsp fresh coriander, chopped
• ½ tsp black pepper, freshly ground

👩‍🍳 How to make Tomato Egg Bhurji / Thakkali Muttai

1. Crack 3 eggs into a bowl.
2. Add ¼ tsp salt and ¼ tsp black pepper.
3. Beat with a fork until yolks and whites are completely combined.
4. Set aside.
5. Heat 2 tbsp oil in a non-stick pan or well-seasoned iron pan over high heat.
6. Add mustard seeds — crackle 15 seconds.
7. Add urad dal — fry 20 seconds until golden.
8. Add curry leaves — sizzle 10 seconds.
9. Add diced onion, minced green chilies, and grated ginger.
10. Fry on medium-high heat for 3–4 minutes until onions are golden and softened.
11. Add chopped tomatoes.
12. Add turmeric, red chili powder, coriander powder, and ½ tsp salt.
13. Cook on medium heat for 5–6 minutes, stirring, until tomatoes completely break down and the masala becomes thick and almost paste-like.
14. Oil should begin to separate at the edges of the masala.
15. Add garam masala to the masala and stir 10 seconds.
16. Pour beaten eggs over the masala immediately.
17. DO NOT stir immediately — allow the egg to begin setting for 15–20 seconds.
18. Then using a wooden spoon or spatula, fold gently from the outside to the center in slow motions, incorporating the masala into the egg curds as they form.
19. Cook on medium heat for 2 minutes — fold gently every 20–30 seconds.
20. The bhurji is done when eggs are just set in large, soft curds and no liquid egg remains — but they should be slightly wet, not dry.
21. Remove from heat.
22. Add remaining coriander and a final grind of black pepper.
23. Taste for salt.
24. Serve immediately alongside dosa or parotta.

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