Egg masala (മുട്ട മസാല /മുട്ടക്കറി) is an absolute delight and great side dish for breakfast dishes. You can find this as a great combination for typical Kerala rice/wheat breads such as Appam, Idiappam and Parotta. A hot milk-tea going with this combo is very typical. The recipe uses sliced onions sauté with oil (typically coconut oil), masala and spices.

Ingredients

1. Boiled Egg.  : 3 nos
2. Sliced Onion   : 2 nos
3. Garlic paste.  : 1 tsp
4.  Ginger paste  : ½ tsp
5. Green chilly.  : 2 nos
6. Chilly powder.       : 1 Tbl – Sp(Adjust
7. Coriander powder   : 2tsp

8. Turmeric powder.      :  ½ tsp
9. Tomato.                         :  ½
10. curry leaves
11. Fennel powder.      : ½ tsp
12. Oil.                  : 3 Tbl- Sp (Adjust)
13. Salt.                       : To  taste

14. Pepper powder   : 1 T- Sp

Method:

• Heat oil in a pan and add the onion, ginger-garlic paste, salt and green chillies.
• Sauté it until the onions became brown in color.
• Add chilly powder, coriander powder , turmeric powder  and half of the pepper powder and mix well.
• Stir the masala in a low heat , until the color turned to brown color.
• Add  1.5 cup of water and let it boil, then close the lid and cook for another 10 minutes  in low heat. 
• you can see the oil is oozing from the curry and the consistency of the curry is semi thick.
• Add the egg ,curry leaves, fennel powder, 1 T- Spoon of coconut oil  and half of the pepper powder; switch off the stove.
• close the lid and rest it for minimum 10 minutes before serving, this will keep the curry more flavourful.