Egg Roast Recipe (Nadan Mutta Roast)
This Kerala Egg Roast is also known as Nadan Mutta Roast is a dry or semi-dry egg curry from Kerala cuisine. It is made with boiled eggs, onion, tomatoes, spice powders, coconut oil, and curry leaves. Serve this egg roast as a side dish with Kerala appams, neer dosas, idiyappam, or Kerala parotta.
Servings: 4 people
Calories: 186kcal
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
Calories: 186kcal