MADURAI MUTTAI MASS

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Madurai muttai mass is a famous, spicy street-style egg dish from Tamil Nadu. It consists of boiled eggs that are roughly chopped or mashed on a hot iron tawa and tossed in arich, aromatic gravy made of shallots, tomatoes, ginger garlic paste and traditional South Indian spices.

Madurai muttai mass is believed to have originated in a nearby regions of Pudukkottai and Madurai. This dish was reportedly invented by street-side chefs who were out of standard gravies. To serve lingering night-time customers, the cooks threw chopped boiled eggs and leftover salna(a spiced, thin gravy) onto a hot griddle. Because of its incredible taste and popularity, customers declared the dish to be “mass” (truly awesome).

Madurai muttai mass is prepared like kothu parotta, but using whole boiled eggs instead of flatbread. The eggs are chopped and repeatedly beaten with the masala directly on the tawa (griddle), allowing the rich flavor to deeply penetrate the egg whites and yolks. It is most commonly served hot alongside flaky parottas, crispy dosas, hot idlies, chapathi or just steamed rice.

ABOUT THE RECIPE:

Madurai muttai mass is a 2-step process. A spicy gravy or a salna base is first prepared, which is then cooked along with boiled eggs, fresh herbs and few other spices. The spicy gravy can be made ahead and stored at room temperature for about 12 hours. This recipe is usually served hot. The boiled eggs, fresh herbs and the spices can be tossed in the gravy while serving.

INGREDIENTS FOR MADURAI MUTTAI MASS:

FOR THE SPICY GRAVY:

• SHALLOTS (PEELED/THINLY SLICED) – 250 GMS
• TOMATO (MEDIUM SIZE/FINELY CHOPPED) – 1 NO.
• GREEN CHILLIES (MEDIUM SPICY/FINELY CHOPPED) – 1 NO.
• GINGER (FINELY CHOPPED) – 1 TBSP
• GARLIC (FINELY CHOPPED) – 1 TBSP
• CHILLY POWDER – 1 TBSP
• CORIANDER POWDER – 1.5 TBSP
• CUMIN POWDER – 1 TSP
• PEPPER POWDER – 1 TSP
• TURMERIC POWDER – 1/2 TSP
• FENNEL SEEDS – 1 TSP
• SALT – AS REQUIRED
• CORIANDER LEAVES – FOR GARNISHING
• COCONUT OIL – 2 TBSP

FOR TOSSING:

• BOILED EGG – 3 NOS.
• PREPARED MASALA – 1 CUP
• ONION (MEDIUM SIZE/THINLY SLICED) – 2 NOS.
• CURRY LEAVES – 15~20 NOS.
• MINT LEAVES – FOR GARNISHING
• CORIANDER LEAVES – FOR GARNISHING
• PEPPER POWDER – 1 TSP
• SALT – AS REQUIRED
• COCONUT OIL – 2 TBSP

HOW TO MAKE MADURAI MUTTAI MASS:

HOW TO PREPARE THE SPICY GRAVY:

• Heat a kadai, and add 2 tbsp of oil to it. Once the oil is heated, add the fennel seeds to it.

• The fennel seeds will start to fry as soon as it is added to the oil. At this stage, add the sliced shallots to it.

• Also, add salt to it and saute the shallots until it turns translucent. The salt helps the shallots to cook faster.

• Once the shallots turn translucent, add the finely chopped ginger, garlic and green chillies to it.

• Saute them until they turn light golden brown in color.

• Once they turn light golden brown in color, turn the flame to medium-low, and add the chilly powder, coriander powder, cumin powder, pepper powder and turmeric powder to it.

• Mix everything well and add the finely chopped tomatoes to it.

• Mix it well and let it cook on medium-low for about 1 minute, or until tomatoes will turn slightly soft.

• After 1 minute, add 1 cup of water and mix it well.

• Turn the flame to medium-high, and let it cook until boils and thickens. It will take around 5 to 7 minutes on medium-high flame.

• After about 5 to 7 minutes, the gravy will be thickened and the oil would’ve started to separate.

• At this stage, garnish it with coriander leaves and turn off the flame.

• Spicy gravy is ready.

HOW TO TOSS BOILED EGGS WITH THE SPICY GRAVY:

• Heat a pan and add 2 tbsp of oil to it. Once the oil is heated, add the curry leaves to it.

• The curry leaves will start to fry as soon as it is added to the oil. At this stage, add the sliced onions to it.

• Add little salt and mix it well. Saute it until the onions turn translucent.

• Once the onions turn translucent, turn the flame to medium-low and add 1 cup of the prepared masala to it.

• Mix it well, and let it cook until the oil start to seperate.

• Once the oil start to seperate, cut the boiled eggs in quarters and add it to the gravy.

• Mix it really well and gently chop the eggs with the ladle. Chopping the eggs helps it to absorb the flavor.

• Also, add 1 tsp of pepper powder and mix it really well.

• Finally garnish it with mint leaves and coriander leaves.

• Mix everything well and turn off the flame.

YUMMY AND DELICIOUS MADURAI MUTTAI MASS IS READY.

SERVE IT WITH PAROTTA, DOSA, IDLY OR HOT STEAMED RICE.

I HAD MADURAI MUTTAI MASS WITH MUTTON PULAO.

VARIATIONS:

• Spiciness can be adjusted according to our preference.
• Adding green chillies is optional. It can be avoided to reduce the spiciness of the recipe.
• Coconut oil can be replaced with any neutral oil.
• Regular onions can also be replaced with shallots.
• Thinly sliced or finely chopped cuts are commonly preferred for gravies.

PRO TIPS:

• Sauteeing the shallots, ginger, garlic and green chillies until light golden brown in color enhances the flavor of the recipe.
• This recipe makes around 1.5 cups of gravy. I’ve used 1 cup of gravy for 3 boiled eggs.
• Adjust the masala according to the number of eggs used. Adding less gravy might make the recipe taste bland. Whereas, adding too much of the masala might make the recipe too spicy.
• The remaining masala can be stored in the refrigerator for about 1 week.
• Add a maximum of around 1 to 2 tablespoon of mint leaves and coriander leaves for garnishing. Adding too much of mint leaves and coriander leaves might spoil the taste and flavor of the recipe.