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kerala egg roast mutta roast recipe

Kerala Egg Roast Recipe

A delicious semi-dry Kerala egg roast with onions, tomatoes and spices. Served for breakfast wit idiyappam, appam and other mains.
5 from 4 votes
Prep Time 30 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Kerala
Servings 4

Ingredients
  

  • 4 eggs
  • 5 cups sliced red onions about 3-4 large onions
  • 1 cup cubed tomatoes
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1/2 tsp red chilli powder adjust to taste
  • 1/2 tsp Kashmiri chilli powder for colour and additional heat
  • 1/4 tsp turmeric powder
  • 2 tsp coriander powder
  • A few curry leaves
  • 2 tbsp coconut oil
  • Coriander leaves for garnish

Instructions
 

  • Hard boil 4 eggs, peel, and set aside
  • Slice red onions as thinly as you can. You should have about 5 cups once sliced. I normally use 4 large onions
  • Heat 2 tbsp coconut oil in a pan and add the 5 cups sliced red onions
  • Heap heat low-medium and saute the onions until they turn pink
  • Add 1 tsp minced garlic, 1 tsp grated ginger, 1/2 tsp red chilli powder, 1/2 tsp Kashmiri chilli powder, 1/4 tsp turmeric powder, and 2 tsp coriander powder.
  • Mix everything well and continue to cook on low heat until the onions caramelise and turn a dark golden brown
  • Add 1 cup cubed tomatoes along with curry leaves and mix well. You can add water at this stage for a more runny gravy, I usually don't.
  • Cook until the tomatoes are soft and mash them into the onion mixture as you go
  • Once the onion-tomato mixture has softened and caramelised fully, add salt. The process of cooking the onions should take around 10-12 minutes in total, on low heat
  • Finally add the boiled eggs, mix well to coat the eggs with the gravy, and garnish with chopped Coriander leaves
  • Set aside for a few minutes before serving

Notes

  • Use green chillies and reduce the amount of red chilli powder for an added flavour punch
  • Kashmiri chilli powder gives a beautiful red colour to your dishes. You can omit this or only use it if you don't wish to purchase/use two types of chilli powders
  • This recipe gives a fairly generous amount of onion gravy for 4 people. However, remember that onions cook down a lot when they caramelise and lose moisture so always start with more than you think you need
  • You can use yellow or brown onions but red (or purple) onions are the best in preparing Kerala egg roast
  • If you want a thin more runny gravy, add 1/2 cup water when you add tomatoes and bring to boil, cooking everything together until soft
  • Be patient when cooking the onions, do not rush or try to do it with more heat
  • You can add some roasted cumin powder or fennel powder for a deeper flavour. Some people also add a pinch of garam masala or store-bought egg masala at the end for more complex flavours. I prefer it simple with the flavour of onions taking front seat
Keyword Kerala egg roast recipe