Sunday, 31 July 2016

Kerela Egg Roast !

Egg roast (Mutta Roast) is such an effortless dish but tasting so delicious with the flavors of curry leaves and coconut oil. It is part of menu in all kerala restaurants and often served for breakfast with appam or idiappam. 
Eggs are always a part of easy and quick cooking repertoire and can be served with both rice and rotis too. A simple gravy can be made in numerous ways based on the choice of ingredients and their proportions in which they are added.  Other egg based dishes on the blog are

  • 4 Eggs (Hard Boiled and shelled)
  • 2 tbsp Oil (preferably coconut oil)
  • 1 tbsp Ginger Garlic Paste
  • 2 Green Chillis (slit) (optional)
  • 2 sprigs curry leaves
  • 3 Medium Onions (Sliced thinly)
  • 2 Tomatoes (chopped finely)
  • salt as needed
  • 2 tsp Red Chilli Pwder
  • 1/2 tsp turmeric powder
  • 2 - 3 tsp Coriander Powder
  • 1/2 tsp Garam Masala

  • Hard boil the eggs and remove their shells.
  • Add a pinch of turmeric and red chilli powder to the eggs , drizzle some oil in a pan and fry the eggs till they get that gorgeous yellow hue and well fried.

  •  Remove the eggs and keep aside until  needed.
  • Add more oil in the same pan, add jeera let it brown slightly.

  •  Add ginger garlic paste and the sliced onions and saute them until onions turn soft. 
  • Add lot of curry leaves and keep sauteing until the onions turn brown.
  • Throw in all the spice powders to the onions, and add required salt.

  •  Splash some water and allow to cook till oil separates.
  • Add in the tomato pieces,  combine them well , close and cook till tomatoes are cooked and oil starts separating from the masala.

  •  Now add the fried eggs to the masala and toss well. 
  • Close and allow to simmer for 2 - 3 minutes. Garnish with more curry leaves and turn off stove.


  • The eggs need not be essentially fried, they can also be added as such to the gravy after hard boiling.
  • Onions and curry leaves play an important role here, so make sure you are generous with them.
  • Serve with hot steamed rice, chapatis , appam or puttu.
  • I have not added green chillis, you can add them if you love the dish to be spicier.
  • If you want the gravy to me thinner then add more water when you cook the onion tomato masala. Or sometimes you can also add coconut milk to this. 

With Love,

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