Muttai Masala Recipe

Boil and prep eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then reduce heat to a simmer and cook 9 minutes for firm yolks. Remove from heat and transfer eggs to an ice bath for 5 minutes. Peel eggs, rinse, and pat dry. Optionally make gentle slits or lightly score each egg to allow masala to cling.

Heat 3 tbs oil in a large skillet over medium heat. When oil is hot, add mustard seeds. When they start to pop, add cumin seeds and curry leaves; sauté 10–15 seconds until fragrant.

Add the finely chopped onions to the skillet. Sauté on medium heat, stirring occasionally, until the onions are golden-brown and caramelized, about 12–15 minutes. If the pan becomes dry, add 1 tsp oil as needed.

Stir in grated ginger, minced garlic and slit green chili. Cook 1–2 minutes until raw aromas subside.

Add turmeric, red chili powder and coriander powder. Stir and cook 30 seconds to bloom the spices.

Add the chopped tomatoes and salt. Cook on medium-low, stirring occasionally, until tomatoes break down and oil begins to separate from the masala, about 8–10 minutes. If mixture is sticking, add 1–2 tbs water and scrape the browned bits.

Stir in Madras curry powder and continue to cook 1–2 minutes so the spice blend integrates into the onion-tomato base.

Add the grated coconut to the masala and mix well. Cook 2–3 minutes so the coconut warms and softens into the mixture. If you prefer a smoother texture, pulse 2–3 times briefly in a small food processor before adding, or mash with the back of a spoon in the pan.

If you used turmeric-steeped water for color, stir it in now (optional). Adjust salt and heat to taste. Add freshly ground black pepper.

Gently add the peeled boiled eggs to the masala. Spoon the masala over the eggs so they are coated. Reduce heat to low, cover and simmer 4–5 minutes to let flavors penetrate the eggs. Turn eggs once gently to coat both sides.

Turn off heat. Sprinkle chopped cilantro and drizzle lemon juice over the eggs. Let rest 2 minutes. Serve hot, garnishing with extra coconut or cilantro if desired.