Kerala Style Egg Roast
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!
Servings: 3 people
- 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
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. 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!
- Adjust spice as per your preference.
- 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.
Calories: 388kcal | Carbohydrates: 32g | Protein: 15g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 327mg | Sodium: 382mg | Potassium: 680mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1625IU | Vitamin C: 36mg | Calcium: 168mg | Iron: 3.7mg