This Egg Roast (Nadan Mutta Roast) is a popular dry or semi-dry egg curry from Kerala cuisine. Boiled eggs are roasted in a spicy onion-tomato-based masala gravy, and it is ready in 30 minutes in one pan. Serve this egg masala roast as a side dish with appam, porotas (flatbread), puttu, idiyappam, neer dosa, steamed rice, and dal. Learn to prepare this flavorful dish with step-by-step photos and a video tutorial.
Jump to:
I made this Kerala egg roast masala yesterday, and my family loved it. Boiled eggs are roasted in a spicy onion-tomato masala, but don't worry about the spiciness, it is balanced by the sweetness of caramelized onions and tangy tomatoes. This Kerala-style egg dish is made without coconut but it turned out so flavorful that I had to share it with you all.
This Kerala-style egg roast recipe combines boiled eggs in a rich, caramelized onion-tomato masala with coconut oil and curry leaves and the aroma alone was incredible. It is easy to make and the flavors are amazing. That’s why Egg Roast and Chicken Roast are staples in so many Malayali homes. If you love spicy South Indian flavors like us, you might also enjoy Chicken Ghee Roast, Prawn Ghee Roast, Egg Fry, and Pepper Chicken.
About This Egg Roast
In this egg roast recipe, I am sharing my take on this classic Kerala recipe, with all the tips and tricks to get that deep, rich flavor just right. It is also known as Nadan Mutta Roast in Malayalam, where "Nadan" means "local" or "traditional," "Mutta" means "egg," and "Roast" refers to the cooking style.
Egg roast/Nadan Mutta Roast is made with boiled eggs roasted in spicy onion-tomato masala. It tastes amazing. The flavors of these roasted eggs are beautifully balanced, with the sweetness of caramelized onions, the slight tartness of tomatoes, and a spicy kick from black pepper.
This Kerala Nadan Mutta Roast is a dish you'll love for its mouthwatering flavors in every bite. It is made without coconut, yet it tastes delicious. You can serve this Nadan mutta roast with appam, parotta, or steamed rice. Give it a try and let me know in the comments how it turned out for you.
You may also like these other popular egg recipes from this website
Ingredients Notes
To make this Nadan mutta masala, all you need is some boiled eggs, onion, tomato, and basic Indian spices. You can make this dish quickly within 30 minutes. Unlike many traditional Kerala dishes, this recipe is an exception, it doesn't use coconut. It is also a great make-ahead recipe.
- Eggs: Hard-boiled eggs are the heart of this egg roast recipe. They soak up the spicy masala, making every bite tempting. Perfectly boiled eggs with a slightly firm yolk work best. Instructions on how to boil eggs are given in the recipe card notes.
- Onions: I prefer using red onions for their natural sweetness, which balances the heat of the egg roast. If you only have white onions, they’ll work too, but red onions add a deeper flavor.
- Ginger & Garlic: I used fresh ginger and garlic for best flavors in this recipe. However, if not available you can substitute it with store-bought ginger-garlic paste.
- Curry Leaves: This is the soul of any South Indian dish. The flavor and aroma of curry leaves in this Nadan mutta roast is amazing. Do not skip it. If you’ve never cooked with them before, trust me, once you do, there’s no going back.
- Tomatoes: I always use ripe tomatoes for natural sweetness and depth. They add a tang to cut through the spices. They break down beautifully, creating a thick and delicious masala that coats the eggs perfectly.
- Flavoring: I added simple spices like turmeric, garam masala powder, coriander powder, black pepper powder, and salt.
- Red chili powder: I use two types of red chili powder for this nadan mutta roast recipe. Kashmiri red chili powder for a gorgeous red color and spicy red chili powder for heat. You can skip Kashmiri red chili powder if not available but you will miss the red color in the dish.
- Oil: Traditionally, coconut oil is used to make this egg curry. It adds an authentic flavor and a wonderful aroma to this Kerala egg roast. You can substitute it with any neutral flavor cooking oil.
For the detailed list of ingredients and their measurements, please check out the recipe card below.
How To Make Kerala Egg Roast (With Step By Step Photos)
Preparations for Mutta Roast
1) Boil the eggs, peel them, and make 2-3 long incisions on each. It helps them to absorb flavors from roasted masala.
2) Crush ginger and garlic using a mortar and pestle. Set aside. Slice the onions and chop the tomatoes.
Making the Kerala Egg Roast
1) Heat oil in a pan over medium heat. Add the crushed ginger and garlic. Sauté for 30 seconds until fragrant.
2) Add the sliced onions and sauté until translucent. Then, add curry leaves and continue cooking until the onions turn golden brown.
3) Add turmeric powder, Kashmiri red chili powder, spicy red chili powder (optional), coriander powder, ground black pepper, and garam masala. Sauté for 2 minutes until the oil starts to separate from the masala.
4) Stir in the chopped tomatoes. Cover and cook until the tomatoes turn soft and mushy. Pour in ½ cup of water and mix well. Cook for another minute until the masala leaves oil from the sides.
5) Add the boiled eggs to the pan, ensuring they are evenly coated with the roasted masala. Let them roast for 2-3 minutes, allowing the flavors to infuse. Remove from heat. Let the egg roast sit for 10–15 minutes before serving to allow the flavors to blend well. Serve Kerala egg roast as a side dish with steamed rice, appam, or parotta.
Tips to Make the Best Egg Roast
- Use coconut oil for an authentic Kerala-style egg roast. If unavailable, substitute with regular cooking oil with a neutral flavor.
- Slice onions thinly instead of chopping. Sauté on low to medium heat until golden brown for a rich, caramelized flavor. Adding a pinch of salt speeds up the caramelization process.
- Roast the masala thoroughly at each stage until the oil begins to separate from the masala, enhancing the flavor.
- Adjust spice levels to taste. Reduce black pepper powder or omit green chilies for a milder version.
- Don’t skip curry leaves. They are essential for an authentic South Indian flavor to the Kerala egg masala roast.
Frequently Asked Questions
Kerala egg roast can be spicy, but it depends on the recipe. The heat usually comes from red chili powder, green chilies, and black pepper, while caramelized onions and tomatoes add a touch of sweetness and tang. If you want a milder version, just reduce the chilies and pepper.
Place eggs in a saucepan. Fill it with cold water. The level of water should be 1 inch above the eggs. Let the water boil on high heat. Once the water starts to boil, cover it with a lid and remove it from heat. Set it aside for 10 minutes. Remove the eggs with a tong and place them in ice-cold water for 5-10 minutes. Now peel it and use it to make the recipe.
Kerala egg roast pairs best with soft, fluffy Kerala appams or lacy neer dosas, which soak up the rich, flavorful gravy perfectly. It also goes well with idiyappam (string hoppers), puttu, appam, chapati, or even plain steamed rice & curry for a simple meal. I like to serve it with Kerala parotta, whose flaky layers complement the dish beautifully.
Yes, you can. Make sure to store it within 2 hours of cooking the dish. Let it cool down completely. Transfer it to an airtight container and store it in the refrigerator. Stays good for 2 days. Reheat until piping hot and serve.
Nadan Mutta Roast Variations
- 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.
- You can add chicken to make chicken roast or paneer for a vegetarian option.
If you make this recipe, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
Recipe Card
Egg Roast Recipe (Nadan Mutta Roast)
Equipment
- 1 Heavy bottom pan
Ingredients
- 6 eggs, boiled and peeled
- 4 medium sized onions, sliced
- 7 garlic cloves
- 1 inch ginger
- 2 green chili
- 3 tomatoes
- 2 sprigs curry leaves
- 1 teaspoon Kashmiri red chili powder
- ½ tsp spicy red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 2 teaspoon black pepper powder/kali mirch ka powder
- ½ teaspoon black pepper powder
- salt to taste
Instructions
Preparations for Mutta Roast
- Boil the eggs, peel them, and make 2-3 long incisions on each. It helps them to absorb flavors from roasted masala.
- Crush ginger and garlic using a mortar and pestle. Set aside.
- Slice the onions and chop the tomatoes.
Making the Kerala Egg Roast
- Heat oil in a pan over medium heat. Add the crushed ginger and garlic. Sauté for 30 seconds until fragrant.
- Add the sliced onions and sauté until translucent. Then, add curry leaves and continue cooking until the onions turn golden brown.
- Add turmeric powder, Kashmiri red chili powder, spicy red chili powder (optional), coriander powder, ground black pepper, and garam masala. Sauté for 2 minutes until the oil starts to separate from the masala.
- Stir in the chopped tomatoes. Cover and cook until the tomatoes turn soft and mushy.
- Pour in ½ cup of water and mix well. Cook for another minute until the masala leaves oil from the sides.
- Add the boiled eggs to the pan, ensuring they are evenly coated with the masala. Let them roast for 2-3 minutes, allowing the flavors to infuse. Remove from heat. Let the egg roast sit for 10–15 minutes before serving to allow the flavors to blend well.
- Serve Kerala egg roast as a side dish with steamed rice, appam, or parotta.
Video
Notes
- How to boil eggs: Place eggs in a saucepan. Fill it with cold water. The level of water should be 1-inch above the eggs. Let the water boil on high heat. Once the water starts to boil, cover it with a lid and remove it from heat. Set it aside for 10 minutes. Remove the eggs with a tong and place them in ice-cold water for 5-10 minutes. Now peel it and use it to make the recipe.
- Use coconut oil for an authentic Kerala-style egg roast. If unavailable, substitute with regular cooking oil.
- Slice onions thinly instead of chopping. Sauté on low to medium heat until golden brown for a rich, caramelized flavor. Adding a pinch of salt speeds up the process.
- Roast the masala thoroughly at each stage until the oil begins to separate, enhancing the depth of flavor.
- Adjust spice levels to taste. Reduce black pepper powder or omit green chilies for a milder version.
- Don’t skip curry leaves. They are essential for an authentic South Indian flavor to the Kerala egg masala roast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shreyas K
Loved it. Its quick and l also added coriander leaves at the end just before serving. Saving this for future.
Preeti
That sounds lovely. Adding coriander leaves at the end must’ve added a nice fresh touch. So glad you loved it—thanks for saving the recipe.
Shanaya
Super
Preeti
Thanks