Kerala Egg Roast recipe brings back memories of my visit to the beautiful land of Kerala. Kerala in the south of India is also known as the God’s own country due to the beauty of the land and its greenery. The people there are very warm and would never mind inviting you to their homes for a home cooked meal followed at the end with a cup of tea. Yes you heard it right they dont drink coffee as much as tea.
In one such visits to Kerala few years back I was visiting a friends home and her mother made this curry for breakfast along with some iddiyapam (steamed string hoppers). Ofcourse I never ate it again at breakfast (due to the huge amount of work that it entails, haha!) but I have enjoyed this curry time and again with roti, dosa or even rice. Kerala Egg Roast is very easy, spicy and hits the right spots always.
I had my Kerala Egg Roast with some coconut rice few weeks back as I love the simplicity of coconut rice. Let me know what you enjoyed yours with?
Kerala Style Egg Roast
Kerala Egg Roast / Nandan Mutta Roast
In a pan add 4 cups of water and the eggs along with some salt. Boil them under a cover for 15 mins and then run them inder cold water. This makes the process of peeling easier. Keep the eggs separate.
Chop onion into small pieces. Crush or grind ginger and garlic.
Heat the oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds.
Add sliced onion and some salt (optional a this stage). Once the onion has changed its color to slightly brown add ginger and garlic and saute everything well.
Add turmeric powder, chilli powder, pepper powder, coriander powder and garam masala. Add oil as required. Saute it well for 3 - 4 minutes. You can adjust the spice levels by reducing the proprtions of pepper powder and chilli powder.
Add chopped tomatoes to the masala and saute well.
Once tomatoes are cooked well, add 1 cup water. Add chopped coriander leaves, if you like the flavor. Mix it and adjust salt in the gravy.
Masala should be slightly watery at this moment. Add eggs to the masala and let it boil for another 10 minutes for the masala to coat in the egg. Its a dry-ish gravy enjoyed best with rotis, dosa, appams or rice. Serve hot.
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