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 moms special recipe.
Please read the recipe intro for more on this recipe…including a link to the video in the Malayalam language.
Ingredients:
| Boiled eggs ( as required ) | 6- 9 | |
| Red onions, sliced | 4 | |
| Tomatoes, chopped | 2 medium-sized | |
| Garlic, minced/ finely chopped | 1 Tbsp | |
| 1 tsp | Ginger, minced/ finely chopped | |
| Hot green chilies, slit | 2 small | |
| Fresh curry leaves (divided) | 2 Tbsp | |
| Coriander seeds ( to be roasted and coarsely powdered* ) | 2 Tbsp | |
| Kashmiri Chilli powder ( use a bright red chilli powder with a nice aroma) | 1 Tbsp | |
| Turmeric powder | 1/3 tsp | |
| Fennel powder | 1 tsp | |
| Ground cloves | 1/8 tsp | |
| Ground cinnamon (powder) | A large pinch | |
| Green cardamom pods, bruised to expose the seeds | 4 | |
| Coconut oil | 4 Tbsp | |
| Salt (to taste) | 1/2 -3/4 tsp |
Method:
- Boil the eggs and set aside.
- 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 in reducing cooking time – since we take a fair amount of time to saute the onions in this recipe.
- Use a heavy based wok or wide kadai. Add the coconut oil and heat.
- Once the oil is hot, first add the minced garlic. Saute briefly till fragrant. There should be no change in color.
- Next add the minced ginger and continue sauteeing, briefly again till nice and fragrant.
- Next we add the sliced onions and slit green chillies.
- 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).
- Now, we can add the spice powders: coriander powder, Kashmiri Chilli Powder, fennel powder, turmeric powder, ground cloves and 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.
- Once all the spices are fragrant and have lost the raw aroma, add the precooked tomato and continue to stir in with th masala. Mash lightly to moisten the masala. Sprinkle water as needed.
- Add salt to taste and mix through.
- 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.
- 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.
- Keep covered. Serve hot with Appam and Coconut milk.
Egg Roast – Kerala
Notes:
Key Ingredients: Onion, Tomato, Garlic, Ginger, Green Chilli, Curry Leaves, Spices, Coconut oil, Salt.
EAT AND TELL!!!
Let us know if you tried – Egg Roast – Kerala
I am doing a dance , right now after making it! It’s so tasty.. just like from my childhood. I can’t thank you enough. Will tell everyone about your blog.
Amazing recipe! Thanks for sharing.