Muttai Milagu Masala Recipe: Egg Curry With A Tamil Twist

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


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 


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.