Kerala Style Egg Roast Recipe

Kerala style egg roast on the side with flavorful rice as the main dish, it’s one of those meal that will look forward to eagerly every single time. It’s spicy, rich with onion flavor, easy to make and tastes incredibly delicious! Basic ingredients, make it as spicy as you want!

Eggs are the most versatile ingredient in any pantry. You can have them for breakfast, lunch, evening snacks and dinner and still not get bored of it at all! I don’t get bored,  eggs are my favorite! Stir eggs into a soup, fry a simple omelette, fry and add on top of breakfast bowl, make muffins out of them, put them in a curry….they all are delicious!

If you are someone who does not like eggs,….sorrrry, so sorry that you don’t like it. You are really missing out a big deal, yes big deal I say!

If a certain preparation of egg puts you off, don’t shy away from eggs. There are so many ways you can cook eggs and make it suitable for your liking. Runny yolks puts you off?(What!) Just make omelette, boiled eggs add them to curry, fried eggs with yolks fried and cooked well too that you can add on top of your oatmeal bowl…see there are so many other options.

Egg roast is nothing but a simple egg masala recipe that is made using hard boiled eggs roasted in simple Indian spiced masala base. This easy egg roast recipe is the must-try recipe for you guys!

This version of egg roast is Kerala style egg roast which is locally called as nadan mutta roast. This mutta roast is a dry dish, a dry egg roast recipe. Eggs in Tamil/Malayalam is called mutta. Traditionally this is spicy egg roast as people down South India love spicy food. But don’t get scared off from trying this recipe if you are faint-hearted :D. You can totally reduce the spices as per your preference, just reduce the number of green chilies and chilli powder (or leave it off totally if you can’t take any spice at all) stick to the recipe you will still get decent egg roast. Coriander powder will give that must have egg roast flavor and very little heat to the dish that would be just perfect!

How do you serve egg roast?

If you make dry egg roast, you can serve it as side dish along side rice like

ghee rice,

coconut rice,

tomato rice,

lemon rice or

even curd rice.

If you prefer to make it gravy consistency, then make sure you make it slightly gravy and not too runny. This can be served as side dish for Idliyappam and appam or even dosa.

What types of eggs can I use in preparation of egg roast?

Egg roast recipe works best with birds eggs. Hen’s eggs, duck eggs, goose eggs and even quail eggs will work.  Hen’s eggs are so easily available while the others are a little bit more difficult to get hold of, so most egg roast recipe is invariably hen’s egg roast recipe.

Watch this quick video on how to make Kerala style egg roast recipe

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Kerala Style Egg Roast

Prep Time

12 mins

Cook Time

30 mins

Total Time

42 mins

 

Kerala style egg roast on the side with flavorful rice as the main dish, it’s one of those meal that will look forward to eagerly every single time. It’s spicy, rich with onion flavour, easy to make and tastes incredibly delicious! Basic ingredients, make it as spicy as you want! 

Course: Side Dish

Cuisine: Indian

Servings: 3 people

Ingredients

• 6 eggs (hard boiled)
• 5 onions, sliced
• 1 tomato, chopped
• 4 green chilies, slit
• 1 sprig curry leaves
• 1/4 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala powder (optional)
• salt to taste
• 3 tablespoon coconut oil

For masala paste-

• 7 cloves garlic
• 1 1/2 inch ginger
• 1 tablespoon black pepper corns
• 1 tablespoon fennel seeds

Instructions

1. First the prep - 

   Boil eggs for about 11 minutes, so it is hard. Remove eggs from hot water and immediately dip them in ice cold water for few minutes. Then peel the shell off the eggs.

   In a mortar pestle pound garlic, ginger, black pepper corns and fennel seeds into a coarse paste. 

2. Cooking process of egg roast- 

   Heat coconut oil in a pan. Roast the paste in oil until it’s cooked through and doesn’t smell raw.

   Add in the onion slices and roast them on medium heat for about 20 minutes. Onions is the base of this dish. We want to get that rich onion flavour in the roast by cooking in thoroughly in oil. Add green chilies and curry leaves and continue to cook. We are looking for onions nicely browned and rich in color.

   At this step we add the spice powders – turmeric, red chilli powder, coriander powder, and garam masala powder along with salt. Until the spices blend into the onion mix, keep stirring.

   Chopped ripe tomatoes in and stir well. Cover and let it cook away until the moisture form the tomatoes is released into the masala. At this step you add about ½ cup water if you prefer to make this into slightly gravy egg masala roast. I wanted dry egg roast so I did not add any water.

   Cover and cook again for few minutes.

   Make 4 opposite slits on eggs(do not make deep slits, go till the yolk). Add them to the masala and coat eggs with roasted masala. Cover and cook in medium flame until all moisture in the masala gets evaporated and turns dry.

   Serve dry spicy egg roast or nadan mutta roast with ghee rice or any other rice of your choice!

Recipe Notes

1. Adjust spice as per your preference. 
2. Coconut oil is must in the dish. You won't get the authentic taste if you substitute coconut oil with any other type of oil.