Kerala egg roast recipe with step-by-step photos and video recipe. Egg Roast (or Nadan Mutta Roast) is a popular dry egg curry from Kerala cuisine. Boiled 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.
This Kerala masala egg roast is a dry egg curry. Boiled eggs are roasted in spicy onion-tomato gravy. Don't worry, the spiciness, it is balanced by sweet caramelized onions.
More quick egg recipes that you might like Egg fry, Egg Maggi, and Egg Paratha.
About this recipe
In this recipe post, I am sharing how to make Kerala-style egg roast with step-by-step photos and a recipe video. A popular dish from Kerala, India. It is also known as Mutta roast or Nadan Mutta roast.
- Quick and Easy -If you have boiled eggs then you can make this recipe quickly within 30 minutes.
- Balanced flavor - All the flavors of this egg curry are perfectly balanced. You will get a sweet caramelized flavor from onions, a little tartness from tomatoes, and a spicy tinge from black pepper.
- Make-ahead recipe - You can make it ahead and store it in an airtight container in the refrigerator. Make sure to store it within 2 hours of making the dish.
- No coconut - When we talk about Kerala cuisine then there is coconut in the recipe. But this is an exception as we are not using coconut to make this recipe.
- Gluten-free
Ingredients and Substitutions
- Eggs - You need hard-boiled eggs for this recipe.
- Onions - I have used red onions. You can substitute it with white onions.
- Ginger & Garlic - Fresh ginger and garlic taste best. 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 are amazing. Do not skip it.
- Tomatoes - The tanginess of tomatoes balances the spiciness of the dish.
- Flavoring - Turmeric, Garam masala powder, coriander powder, black pepper powder, and salt.
- Red chili powder - In this recipe, I have used Kashmiri red chili powder (for bright red color) and spicy red chili powder (for taste). You can skip Kashmiri red chili powder but you will miss the red color in the dish.
- Oil - Traditionally, coconut oil is used to make this dish. It gives a very nice aroma and flavor to the dish. 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.
Step By Step Instructions with Photos
Preparations
- Boil 6 eggs. Peel it and make 2-3 long incisions on the sides.
- Roughly crush ginger and garlic in mortar and pestle. set it aside.
- Slice onions and chop the tomatoes.
Making the Kerala Egg Roast
- Heat oil in a pan over medium heat. Add crushed ginger and garlic. Saute for 30 seconds.
- Next, add onions 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 oil separates from the masala.
- Add tomatoes and combine. Cover and cook until the tomatoes are soft and mushy.
- When the tomatoes are soft and mushy, add ½ cup of water.
- Stir and cook it for a minute or until masala starts to leave oil from the sides.
- Finally, add eggs. Combine and cook it for 2-3 minutes.
- Kerala egg masala roast is ready to serve. Serve it as a side dish with steamed rice.
Tips to Make the Best Egg Roast
- Do not skip adding curry leaves in the recipe. This gives an authentic South Indian flavor to the Kerala egg masala roast.
- Cooking in coconut oil enhances the aroma of Kerala-style egg roast. But if you do not have coconut oil then use normal cooking oil.
- Roasting all the ingredients properly will enhance the taste of the recipe. Roast the masala until oil starts to separate from it at every stage of cooking.
- Adjust the spice level as per your taste. You can reduce the spiciness by reducing the quantity of black pepper powder. Also, skip adding green chilies to it.
You may also like these other popular egg recipes from this website:
- Dhaba Style Egg Curry
- Egg Mayo Sandwich
- Egg Biryani
- Egg Masala
- Egg Hakka Noodles
- Hyderabadi Egg Biryani
FAQs
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.
You can serve it with Appam or Porotas (flatbread).
Or serve it as a side dish with steamed rice and dal.
Yes, you can. Make sure to store it within 2 hours of making 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.
Serving suggestions
- It can be served as an accompaniment to neer dosa, puttu, appam, idliappam or steamed rice.
- You can also enjoy it with roti/chapati (Indian bread). It goes well with Kerala Parotta.
Variations that you can try
- 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.
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Kerala egg roast recipe (Nadan Mutta Roast)
Equipment
- Heavy bottom pan
Ingredients
- 6 eggs boiled and peeled
- 4 onion medium size
- 7 garlic cloves
- 1 inch ginger
- 2 green chili
- 3 tomatoes
- 2 springs 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 coriander powder
- ½ teaspoon black 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.
Shanaya
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Preeti
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