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Egg Roast

Kerala Egg Roast


Kerala Egg Roast Recipe step by step photos

Egg roast is a very popular side dish of Kerala. Egg roast is nothing but hard boiled eggs simmered spicy tomato-onion gravy. This single pot, instant curry is very easy to prepare.  Unlike many other Kerala side dishes, this one pot dish, does not call for any coconut.  It is also known as nadan mutta roast where mutta stands for egg.  Both hen or duck egg can be used to make this dish. But duck egg is best for this recipe. 

A few words about egg roast preparation

  • Egg roast is a quick and easy recipe which you can assemble in fifteen minutes. 
  • Appam and egg roast is the popular combo, you will find this in every hotels of Kerala. Sometimes, it is also served with puttu, chapathi, idiyappam etc.
  • The gravy should have a dry consistency, but for puttu and chapathi, I recommend you to make semi-thick gravy. 
  • Try to use freshly ground black pepper and don't allow other ingredients to overpower its taste.
  • The tomatoes must  soft and mushy, before the addition of water to ensure good soft gravy. Try to use ripe tomatoes, do a taste test before use.
Try this recipe at home and enjoy.

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Kerala Egg Roast Recipe | Nadan Mutta Roast | How To Make Kerala Style Egg Roast At Home

Kerala Egg Roast

 
Egg Simmered In Spicy Onion and Tomato Gravy

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Ingredients

  • 4 hard boiled eggs (duck or hen)
  • 2 to 3 medium sized onion, peeled and sliced length wise
  • 2 medium tomatoes
  • 2 springs curry leaves
  • 2 green chilies (optional, I didn't use)
  • 1/4 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tbsp coriander powder
  • 3/4 tsp fennel powder
  • 1 tsp black pepper powder
  • 1 tbsp vinegar
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3 tbsp oil
  • Salt to taste
  • Water as needed


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How to make Kerala Egg Roast
  1. Kerala Egg Roast preparation is very simple. As I said in the intro section, it is a single pot recipe. Heat a thick bottomed pan over high heat. Once the pan turns hot, put coconut oil. We Keralites, prefer coconut oil for cooking. If you don't like its flavor, then use any oil of your choice.

  2. Once oil turns hot, reduce the flame to low. Put cumin seeds.

  3. The cumin seeds crackle immediately, put curry leaves as soon as the crackling stops.

  4.  Then chopped ginger and garlic, sauté over medium flame. The ginger and garlic will turn aromatic instantly. Continue cooking over medium or high heat with continuous stirring until the color turns to golden brown.

  5. Then add thinly sliced onion and salt. The addition of salt at this stage will reduce the cooking time considerably. 

     
  6. Sauté till the onion turns soft and golden browns at the edges.

  7. Put red chili powder, adjust to your taste.  You can also add one or two green chilies while sautéing onion.  

  8. Then coriander powder and fennel powder . ( Note: You can add garam masala also. But I prefer to add fennel powder instead of garam masala).

  9. Add turmeric powder, you can skip or reduce the amount of turmeric powder, if looking for a dark colored egg roast.

  10. Sauté over low heat for one or two minutes, or till the raw smell of the spices vanishes.

  11. Then you can add two medium sized tomatoes, chop them finely or lengthwise. Ripe and soft tomatoes are best for this recipe, do check its taste and then adjust its amount to your taste. The egg roast should have a well balanced sour taste and taste of tomatoes should not overwhelm other taste and flavor.  

  12. Cover the pan with a lid. 

  13. Continue to cook over low flame till the tomatoes turn soft. Do stir two to three times to avoid burning.

  14. Once the tomatoes turn soft and mushy, put half cup of boiled and cooled water and let it cook over high heat till for one or two minutes. This will help to make thick and soft gravy. But do not put too much water, the egg roast is a semi dry dish.

  15. Put hard boiled eggs, mix gently. Both hen eggs and duck eggs can be used. You can put small slits on eggs to enhance the absorption.

  16. Cook covered for a few minutes so that the eggs absorb the flavor nicely. 

  17. Once the gravy thickens and oil separate, put some freshly ground pepper powder. Taste of black pepper should come in each bite and adjust its amount to your tolerance. 

  18. Then pour few drops of vinegar. The vinegar will balance its taste, so do not skip. 

  19. Give a gentle mix, make sure the oil separated from the gravy. Then you can switch off the flame. Cover and keep aside for a few minutes and then serve with appam, idiyappam or puttu.


  20. Enjoy

Happy cooking
Anju     




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