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The culinary heritage of Tamil Nadu is a dynamic and multifaceted gastronomic tradition hailing from the southern region of India. The cuisine boasts a plethora of rich flavours, distinctive spice blends, and extensive utilisation of rice and lentils. It provides a delightful gastronomic experience that impeccably reflects the region's cultural heritage. So, we figured we'd pass along the culturally significant and delicious Tamil dish Muttai Milagu Masala.
Muttai Milagu Masala, or Egg Pepper Masala, is a beloved Tamil Nadu delicacy that showcases hard-boiled eggs immersed in a delectable pepper-infused sauce. This particular dish boasts a bold and fiery flavour profile, achieved through the expert blending of piquant black pepper, fragrant spices, and aromatic ingredients. The eggs are delicately poached in a rich and aromatic masala gravy, allowing for a harmonious infusion of flavours and spices. This South Indian dish that is highly versatile and pairs perfectly with rice, roti, or dosa. It is a must-try for egg enthusiasts and those who appreciate the rich flavours of South Indian cuisine. This dish boasts a harmonious fusion of piquancy, spiciness, and umami notes that are guaranteed to tantalize the taste buds.
Muttai Milagu Masala Recipe
Ingredients:
Eggs - 6
Water - For Boiling
Salt - 2 tsp
For Puree:
Oil - 2 tbsp
Cinnamon - 1 Stick
Cloves - 4 nos
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Onion (finely chopped) - 1 no
Garlic - 10 Cloves
Ginger (chopped) - 1 inch
Other Ingredients:
Oil - 2 tbsp + 2 tbsp
Curry Leaves - 3 Sprigs
Green Chilli (slit) - 2 nos
Onion (finely chopped) - 2 nos
Red Chilli Powder - 1 tsp
Turmeric Powder - A Pinch + ¼ tsp
Coriander Powder - 2 tsp
Tomatoes (sliced) - 3 nos
Water - 1 Cup
Salt - 1 tsp
Black Pepper Powder - ½ tsp + 1 tsp
Coriander Leaves (finely chopped) - 2 tbsp + For Garnish
Method:
Bring some water to a boil in a pot. Carefully stir in the eggs and continue boiling for 12- 15 minutes. Place the eggs straightaway in a dish of icy water. Split the eggs in half after peeling them. Put the oil in a hot pan and fry the hard-boiled eggs. Put all of the puree's ingredients into a blender and process until you get a smooth paste. Put some oil in a hot kadai. Throw in some curry leaves and green chilies and turn up the heat. Sauté the onions until they are a light brown colour. Cook it for 2 minutes with the mixed paste added. Cook for one minute after adding the dry masala powders. Toss in some tomatoes and let them become nice and mushy. Bring some water to a boil and add it. The gravy has to simmer for 5 minutes, covered. Season the sauce. Stir in the fried egg carefully. Sprinkle with chopped coriander and serve immediately with hot dosa.
