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Egg Roast

Kerala Egg Roast

Kerala Egg Roast Recipe step by step photos and video

Egg roast is an aromatic, spicy, and delicious side dish for breakfast.  Puttu, appam, and chapati from Kerala, along with an egg roast, make a lovely breakfast combination. My mother occasionally prepares it as a hot and spicy meat substitute for lunch. Let's take a closer look at how the Kerala egg roast recipe is made.

    What is egg roast?

    Hard-boiled eggs are simmered in a hot onion-tomato sauce to prepare the popular Indian cuisine  known as "egg roast." This dish used to be kept a secret inside the Kerala Christian community. This was offered as a quick but delectable breakfast alongside Kerala appam. But with time, this dish gained enormous popularity in Kerala and became well-known throughout the state's teashops. Nowadays, every home has its unique egg roast recipe.

    In Malayalam, where mutta translates to egg, egg roast is also known as mutta roast. In the preparation of an egg roast, both hen and duck eggs may be used. But in my opinion, duck egg is the best choice.

    An egg roast is incredibly easy to prepare. This straightforward one-pot dish does not call for any coconut, in contrast to other Kerala dishes. The flavor of an egg roast masala is derived from the well proportioned gravy. The egg roast masala that was served with Kerala paratha in the canteen at my college was mildly sweet. However, traditionally, an egg roast masala won't be sweet; instead, it will be hot and flavorful.

    The onion serves as the foundation of an egg roast masala. These exquisitely sautéed onions not only add sweetness to balance the flavours but also thicken and smooth the sauce. In order to obtain a really smooth sauce, the onion must always be perfectly cooked. If you'd prefer, the gravy can be pressure-cooked.

    The food that is most popular in Kerala is egg roast with appam. However, you may pair the egg roast with dishes like

    • PooriIt's divine to eat puri and roasted egg. With egg roast, hot, puffy puris straight from the hot oil go perfectly.

    • NeypathalAnother lovely pairing is neypathal and egg roast. The hot and crispy neypathal calls for a hot and spicy curry, and the egg roast is a simple substitute for any meat dishes.

    • Idiayppam The Indian string hooper is known as idiyappam. Another wonderful combination is these steam-cooked South Indian breakfast food.

    • Bun dosa Although it is a risky pairing, bun dosa and egg can be tried. It is beautiful.

    • Puttu - As we previously stated, puttu is frequently served in Keralan tea shops with egg roast.

    Egg roast - Expert's tips

    • 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 hotel 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 a 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.

    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


    • 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

    How to make Kerala Egg Roast

    Step by step preparation of Kerala Egg roast with step by step photos

    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 the 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 quickly. Continue cooking over medium or high heat with continuous stirring until the color turns 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 the onion.  

    8. Then put 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 tastes 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 for one or two minutes. This will help to make thick and soft gravy. But do not put too much water.

    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 flavor absorption.

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

    17. Once the gravy thickens and oil separates, 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 a 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


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