Kerala egg roast recipe with step-by-step photos and video recipe. Egg Roast (or Nadan Mutta Roast) is a popular dish from Kerala, India. Eggs are roasted in onion-tomato-based masala gravy. Serve it with Appam or Porotas (flatbread). Or simply serve this egg masala roast as a side dish with steamed rice and dal.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Side Dish
Cuisine: Indian
Servings: 4people
Calories: 186kcal
Author: Preeti Nayak
Equipment
Heavy bottom pan
Ingredients
6eggsboiled and peeled
4onionmedium size
7garlic cloves
1inchginger
2green chili
3tomatoes
2springscurry leaves
1teaspoonKashmiri red chili powder
½ tsp spicy red chili powder
¼teaspoonturmeric powder
½teaspoongaram masala powder
2teaspooncoriander powder
½teaspoonblack pepper powder
salt to taste
Instructions
Preparations
Boil 6 eggs and peel it. Made 2-3 long incisions on it.
Crush ginger and garlic in mortar and pestle.
Chop tomatoes and slice the onions and keep it aside.
Making the Kerala Egg Roast
Heat oil in a pan over medium heat.Add crushed ginger and garlic.
Saute for 30 seconds. Next, addonions and sauté until they are translucent.
Add curry leaves, stir to combine,and cook until onions are golden brown in color.
Now add all the spice powders. Sauté for 2 minutes or until oilseparates.
Add tomatoes and combine. Cover andcook until the tomatoes are soft and mushy.
When the tomatoes are soft andmushy, add ½ cup of water.
Stir and cook it for a minute oruntil masala starts to leave oil from the sides. Taste and add salt or pepper, if required.
Finally, add eggs. Combine and cook it for 2-3 minutes.
Kerala egg roast is ready to serve. Serve it as a side dish with steamed rice.
Video
Notes
Do not skip adding curry leaves to the recipe. This gives an authentic south Indian touch to the recipe.
Cooking it in coconut oil enhances the aroma of the dish.
Roasting all the ingredients properly will enhance the taste of the recipe.
Adjust the spice level as per your taste.
Kerala Egg Roast with Coconut Milk - After the addition of tomatoes, cook until masala starts to leave oil from the sides. Add 1 cup of coconut milk and stir to combine. Add eggs and let it cook for 5 minutes. Remove from heat.