Egg Roast (Kerala Style)
A yummy traditional Kerala Style Egg roast. Egg roast or Mutta roast as we call it in Malayalam, is one of those yummy side dishes that would go with chapathi/roti or even rice. It is a delicious side dish for Appam or any rice crepes.It is mostly a spicy recipe with a gentle touch of sweetness because of the onions added. I have added a little sugar to the recipe which is optional, to balance out the extra spiceness.So let's see how it is made.
Equipment
- Skillet
Ingredients
For shallow frying eggs
- 4 Boiled eggs Remove the sheels and slightly cut the outer surface without going deep
- 1 tbsp Coconut oil
- 1/4 tsp Turmeric powder
- 1/4 tsp Chili powder
For the gravy
- 1/4 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 tsp Ginger chopped
- 1 tsp Garlic chopped
- 3 or 4 Green chilies Cut into haves
- 1/4 cup Shallots chopped
- 2 big Onion chopped
- 2 medium Tomato chopped
- 1/2 tsp Turmeric powder
- 2 tsp Chili powder
- 1½ tsp Kashmiri Chili powder
- 1 tsp Garam masala
- Salt
- 1/4 tsp Sugar optional
- 2 twigs Curry leaves
- 1 tsp Peppercorns Freshly crushed
Instructions
Shallow frying the eggs
- Into a skillet, pour the coconut oil
- Once the oil turns slighlty hot, add 1/4 tsps of turmeric powder and chili powder and stir well
- Then to it place the boiled eggs (which are slighlty cut on the outside) into the oil and stir for 2-3 mins
- After that, take the eggs off the pan and keep it aside
Preparing the gravy
- Into the oil which is left in the skillet, add the cumin seeds and mustard seeds
- Once it splutters add the ginger, garlic, and green chilies
- Stir for 3 mins
- Then add the chopped shallots and onions and stir well until sauteed
- You could either shallots and onion together or separate, it is fine in both ways
- Once they turn translucent add the curry powders - turmeric powder, chili powder, kashmiri chili powder, Garam masala, and salt
- Once the raw smell of the powders leave and starts appearing oily, add the chopped tomatoes and stir well
- Stir until the tomatoes turn mushy and soft
- And then add hot water to it and stir well and let it boil
- Once it starts boiling, drop the eggs into the gravy and stir
- Close and cook for 10mins, stirring intermittently
- Then after that add the sugar (optional), curry leaves and crushed peppercorns
- Stir for 2mins and that's it
- Yummy Mutta/ Egg roast ready
- Serve hot with roti, appam, rice
Video
Notes
I haven't added the coriander powder to the curry, though many recipes show that, I did this just like my mom has taught me. But if you need coriander powder, you could add it while adding the powders to the gravy.
The amount of chili powder added should be based on your spice level. Not just this recipe, but any other recipes, always watch for the spice level. Also, some chilies would definitely have more spiciness compared to the others, so it depends on the chili powder used.
Try this out and let me know how it went for you.
Lots of Love,
TheLemonGinger
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