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Tuesday, 15 December 2015

Egg Roast

Kerala egg roast is so popular recipe that is usually served with appam. It consisting of eggs, roasted in masala gravy. It is a typical kerala based dish. My mom used to make this for lunch a few years back. I got this recipe from her. Try it out




 Egg Roast recipe

Author: Anju Aneesh
Recipe type: Side dish
Cuisine: Indian, South Indian, Kerala
Serves: 3 to 4
Preparation time: 15 minutes / Cooking time:25 minutes / Total time: 40 minutes

Ingredients

  • 5 boiled eggs
  • Salt to taste
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon turmeric powder

For gravy

  • 2 tablespoon coconut oil
  • 4 onions, chopped lenthwise
  • 3 slit green chilies
  • 1' piece ginger, chopped
  • 3 to 4 garlic cloves
  • 2 springs curry leaves
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon coriander powder
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon fennel powder ( perumjeerakam podi)
  •  1 teaspoon vinegar
  • Salt as needed

Direction of preparation of  egg roast

  1. Boil eggs, remove shell and with a sharp knife, make small impressions on the surface and marinate with salt, pepper powder, and turmeric powder. Keep aside.
  2. Heat oil in a kadai, and fry the eggs for few seconds. Remove from heat and keep aside.
  3. In the same oil, saute onion, curry leaves, green chili, ginger and garlic till the onions became brown in colour
  4. Add chili powder, coriander powder, turmeric powder, pepper powder and fennel powder mixed in 1/4 cup of water. Saute till the oil separate.
  5. Add salt and vinegar and mix well.
  6. Add fried eggs and mix well. 
  7. Serve with appam, idiyappam, rice and chapati.



Let us go to the step by step preparation of egg roast


  1. Boil eggs, remove shell and with a sharp knife, make small impressions on the surface and coat salt, pepper powder, and turmeric powder. Keep aside.
  2. Heat oil in a kadai, and fry the eggs for few seconds. Remove from heat and keep aside.
  3. In the same oil, saute onion, curry leaves, green chili, ginger and garlic till the onions became brown in colour.
  4. Make a paste of dry powders (chili powder, coriander powder, turmeric powder, pepper powder and fennel powder) with mixed in 1/4 cup of water.
  5. When the onions became brown, add this masala mix and saute till the oil separate.

  6. Add one cup of water and salt.
  7. Sprinkle 1 teaspoon vinegar.
  8. Add fried eggs and mix well. 
  9. Serve with appam, idiyappam, rice and chapati.

My notes


You can add dry spices directly (without mixing with water) but cook on low flame otherwise it may burn.

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