Egg Roast – Kerala

A delicious and authentic preparation of the best-ever Kerala Style Egg Masala Roast (Egg Roast). The way they serve it in the tea shops of Kerala and my mom’s special recipe.

Egg Roast – Kerala

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Egg Roast – Kerala

Author: Shana Shameer

Difficulty: Intermediate Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 5

Description

One of my favorite recipes is the Kerala Egg Roast recipe, which I learned from my mother. The spicy, tangy, savory notes, hit all the right spots! Serve with Appam and Coconut Milk.

Ingredients

Servings

• 6-9 Boiled Eggs (as required)

• 4 Red onions, sliced

• 2 medium-sized Tomatoes, chopped

• 1 Tbsp Garlic, minced/ finely chopped

• 1 tsp Ginger, minced/ finely chopped

• 2 small Hot green chilies, slit

• 2 Tbsp Fresh curry leaves (divided)

• 2 Tbsp Coriander seeds (to be roasted and coarsely powdered*)

• 1 Tbsp Kashmiri Chilli powder (use a bright red chilli powder with a nice aroma)

• ¹⁄₃ tsp Turmeric powder

• 1 tsp Fennel powder

• ¹⁄₈ tsp Ground cloves

• A large pinch Ground cinnamon (powder)

• 4 Green Cardamom pods (bruised to expose the seeds)

• 4 Tbsp Coconut oil

• ¹⁄₂-³⁄₄ tsp Salt (to taste)

Instructions

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1. Boil the eggs and set aside.
2. Chop and gather all ingredients required, before you begin. Add the chopped tomato to a microwave-safe dish and microwave on HIGH for 2 minutes. This is to cook them down to a pulp and help reduce cooking time - since we take a fair amount of time to saute the onions in this recipe.
3. Use a heavy-based wok or wide kadai. Add the coconut oil and heat.
4. Once the oil is hot, first add the minced garlic. Saute briefly till fragrant. There should be no change in color.
5. Next, add the minced ginger and continue sauteeing, briefly again till nice and fragrant.
6. Next, we add the sliced onions and slit green chillies.
7. Here, we come to the most crucial part of a good 'Mutta Roast'. Saute patiently on medium heat for 8-10 minutes till the mixture becomes very soft and a light golden brown color ( Not dark - Continuous stirring is required. Scrape any ingredients that stick to the wok as you go).
8. Now, we can add the spice powders: coriander powder, Kashmiri Chilli Powder, fennel powder, turmeric powder, ground cloves, cinnamon, and bruised cardamom. Sprinkle water at any time you feel the spices are sticking to the wok. Be careful that the spices do not burn in the slightest.
9. Once all the spices are fragrant and have lost the raw aroma, add the precooked tomato and continue to stir in with the masala. Mash lightly to moisten the masala. Sprinkle water as needed.
10. Add salt to taste and mix through.
11. Our masala is ready, you can add a little bit of water to loosen the masala as desired ( not too much: about 1/2 should do. The 'Mutta Roast' Masala is meant to be nice and thick.
12. At the very end, add some fresh 'torn' curry leaves for the fresh scent and add the boiled eggs. Stir gently to coat with the delicious masala.
13. Keep covered. Serve hot with Appam and Coconut milk.

Note

• Some key points while making Egg Roast (Mutta Roast) are included on the Intro page (linked at the top of this page)
• Key Ingredients: Onion, Tomato, Garlic, Ginger, Green Chilli, Curry Leaves, Spices, Coconut oil, Salt.

Keywords: egg roast, kerala egg roast, mutta roast