Spicy and garlicky, with the nuttiness and aroma of coconut oil – this Kerala Egg roast brings all the flavors of South India we love in one delicious dish.
I am a big fan of Kerala Style recipes. Every ingredient feels thoughtful and you can truly taste the medley of flavours in every bite. Nadan Chicken Curry makes it to our dinner table very often, and now this Kerala Style Egg Roast (Mutta Roast) is our newest favorite!
This quick and easy dish features a thick onion and tomato gravy that coats slit whole boiled eggs! The ingredients are all pantry staples and the recipe takes just 30 minutes to come together. Serve it with malabar parotta or ghee rice for a meal that’s both comforting yet special.
Jump to section: Kerala Egg Roast
Ingredients Overview
To make 4 servings of this dish, I’ve used 5 boiled eggs. This blogpost will arm you with all the tips and tricks you need to get perfect hardboiled eggs each time.
We use coconut oil as the base and add in mustard seeds, onions, tomatoes, green and red chillies, garlic, our classic Indian spices, and curry leaves and coriander leaves to garnish.
Frequently Asked Questions
Traditional Kerala Style roasts just hero the protein but you can absolutely add veggies of your liking to this. Add them right right adding the tomatoes.
Absolutely! Make this with chicken, mutton, paneer – it is an incredible base for roasts of any kind.
We love serving this Kerala Egg Curry with malabar parota or ghee rice but you can even serve it with roti, pulao, any accompaniment of your liking
You can store leftovers in an airtight container in the fridge for up to 2 days.
If you’re looking to take your weeknight egg curry dinners up a notch, you have got to try this Kerala Style Egg Roast. You’ll be surprised how easy it is to make yet how elevated in flavor! It’s our ultimate pick-me-up dinner right now and I can’t wait for you guys to try it too.
Send me your recreations over on my IG @my_foodstory!
Watch How To Make Kerala Egg Roast
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Fry oil in a pan, add mustard seeds & once they crackle, add curry leaves, red & green chilli, crushed ginger and garlic, onions & fry till they turn translucent.
3 tablespoons coconut oil, ½ teaspoon mustard seeds, 15 – 20 curry leaves, 2 red chilli broken into 2, 1 green chilli broken into 2, 1 ½ inches ginger crushed, 10 cloves garlic crushed, 1 ½ cups onions
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Add spice powders, salt and tomatoes. Cook on medium heat & saute for 3 minutes.
½ teaspoon red chilli powder, 1 ½ tablespoons kashmiri chilli powder, 1 tablespoon coriander powder, ¼ teaspoon turmeric powder, ½ teaspoon pepper powder, ½ teaspoon salt, ¾ cup tomatoes
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Add warm water & cook on low for 10 minutes, till it roasts & oil separates from the sides of the pan.
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Add boiled eggs & roast on low for 5 minutes.
5 boiled eggs
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Garnish with coriander leaves and serve.
1 tablespoon finely chopped coriander leaves
Calories: 257kcal, Carbohydrates: 16g, Protein: 11g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 233mg, Sodium: 467mg, Potassium: 435mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1887IU, Vitamin C: 120mg, Calcium: 103mg, Iron: 2mg
This article was written and researched by Navya Khetarpal.
