Boiled eggs served as such do not contribute much flavour to the meal. Earlier in my blog I have given the recipe for Kallu Kadai Muttai using boiled eggs. This egg masala is a recipe I came across in Fathima Shahjahan’s Chicken Specials. This uses a large amount of tomatoes and onions, which gives body to the masala. Moreover, the egg halves on the tomato base in the masala make a very attractive display.
A very long time ago, before prohibition was imposed in India, shops selling toddy (palm wine or kallu as it is called in Tamil), were prevalent in Tamil Nadu. Households bought fresh toddy for the preparation of aappam, and people still recall with nostalgia the aappams made with toddy. These toddy shops were in the habit of serving along with the toddy, spiced fried eggs to entice customers. This preparation came to be called Kallu Kadai Muttai.