Kerala Style Egg Roast | Mutta Roast

Egg roast is a popular and simple Kerala-style breakfast meal with only a few ingredients. This Kerala-style egg dish is one of my favorite Indian egg recipes because of its incredible flavor and ease of preparation. Our Kerala Egg Roast is a restaurant-style dish with a spicy, thick gravy.

This delicious dish goes well with Appam, Idiyappam, Chapati, or just about anything else

You can check our steps to boil the eggs here.

Kerala Style Egg Roast | Mutta Roast

A quick and easy egg recipe is Kerala-style egg roast. It's made using hard-boiled eggs that have been tossed in a tomato-onion masala. These delicious eggs, coated in a spicy, delectable masala is perfect to serve with appam, chapati, or rice.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 6

Ingredients

  

Prepare Eggs

• 6 Egg മുട്ട
• 1½ Teaspoon Salt ഉപ്പ്
• Water

Prepare Gravy

• 4 Tablespoons Oil coconut oil (വെളിച്ചെണ്ണ) is best for this recipe.
• ½ Teaspoon Mustard Seeds കടുക്
• ½ Teaspoon Crushed Black Pepper കുരുമുളക് ചതച്ചത്
• 1/4 tsp fennel seeds
• 1 Tablespoon Chopped or Crushed Ginger (ഇഞ്ചി)
• 1½ Tablespoon Chopped or Crushed Garlic (വെളുത്തുള്ളി)
• 2 green chilies, slit lengthwise
• 5 medium onion, sliced lengthwise സവോള
• 1 tomatoe, chopped
• 1 Teaspoon Salt ഉപ്പ്
• 1 sprig Curry Leaves കറിവേപ്പില
• ¼ Teaspoon Turmeric Powder മഞ്ഞള്‍പൊടി
• 1 tsp Chilli Powder മുളകുപൊടി, If you like spicy add ½ Tablespoon
• 1 1/2 Tablespoon Kashmiri Chilli Powder കാശ്മീരി മുളകുപൊടി
• 1/2 tsp garam masala
• 2 tsp coriander powder
• ¼ Cup Hot Water (ചൂടുവെള്ളം)
• ½ Teaspoon Lime Juice or vinegar നാരങ്ങാനീര്
• 1/4 tsp sugar

Instructions

 

Boil Eggs

• Place 6 eggs in a pan, add 1 1/2 tsp salt and pour enough water to cover the eggs
• Boil the Egg for 10 minutes and then transfer the egg to cold water and then peel them.
• Optional: Make slit on the white portion of eggs so the masala can get in to the eggs.

Prepare the Egg Roast Masala

• Heat 4 tbsp oil in a pan, when the oil is hot, add mustard seed when it splutter, reduce heat to medium
• Add 1 tbsp crushed ginger, 1 1/2 tbsp crushed garlic, and 1/4 tsp crushed fennel seeds
• Saute for 2 minutes, then add 5 medium sizes sliced onion,2 green chilies slit lengthwise, curry leaves, and 1 tsp salt.
• Saute the onion until it start to get brown color. The onion will take sometime to roast but that is the main flavour of egg roast, it will take about 15-20 minutes over medium heat.
• Once the onion is light golden brown, reduce heat to LOW
• Then add all dry spices, 1/4 tsp turmeric, 1 tsp chili powder, 1 1/2 tablespoon kashmiri chili powder, 2 tsp coriander powder, 1/2 tsp garam masala, and saute for 2 minutes or until the raw smell of masala goes.
• Add 1 chopped tomatoes, mix all together and cover with a lid. Cook tomatoes until it is mushy, stirring often, over medium heat.
• When the oil starts separating from all the masala, add 1/4 cup hot water, 1/2 tsp lemon juice or vinegar, 1/2 tsp black pepper. Stir together for another minute or until all water evaporates.
• Check for spices and salt, adjust to your taste
• Add boiled, peeled eggs
• Saute for few more minutes until the oil start separating and the masala roasted very well, over medium heat.
• Turn off heat. Cover the egg with onion mix. Let it rest for 15 minutes before serving.
• Serve with pathiri, appam, rice etc.

Keyword egg curry, egg roast, kerala egg roast, mutta roast

Kerala Egg Roast can be made in a variety of ways, from mild to spicy red and hot, depending on your preferences. Some people may prefer a spicier version, while others may prefer a milder taste. Some may choose to add extra ingredients like potatoes or bell peppers for additional flavor and texture. Here are a few other variations that you will find commonly!

Nadan Mutta Roast – Variation#1

Nadan Mutta roast is a traditional dish from the South Indian state of Kerala, featuring boiled eggs cooked in a flavorful and aromatic spicy gravy.

Ingredients:

• 2 tablespoons Oil
• 2 Onions, chopped
• 3 Green Chilies, chopped
• Few Curry Leaves
• 1 tablespoon Ginger Garlic Paste
• 2 Tomatoes, chopped
• 1 tablespoon Coriander Powder
• ½ tablespoon Chili Powder
• ¼ teaspoon Turmeric Powder
• 1½ teaspoons Salt
• 1 cup Water
• ¼ teaspoon Garam Masala Powder
• 6 Boiled Eggs, halved

Instructions:

1. Boiling the Eggs:
   • In a large pan, bring 4 cups of water to a boil over high heat.
   • Add 1½ teaspoons of salt and carefully place 6 eggs into the boiling water, ensuring they are fully submerged.
   • Reduce the heat to medium and let the eggs boil for about 10-12 minutes.
   • Turn off the heat and transfer the boiled eggs to a bowl of cold water. Allow them to cool for 10 minutes, then peel off the shells and cut the eggs in half. Set aside.
2. Preparing the Curry:
   • Heat 2 tablespoons of oil in a pan over medium heat.
   • Add chopped onions, green chilies, and a few curry leaves. Sauté until the onions start to change color.
   • Add ginger garlic paste and sauté until the raw smell disappears.
   • Stir in the chopped tomatoes and salt. Cover with a lid and cook until the tomatoes are soft.
3. Adding Spices and Water:
   • Reduce the heat and add coriander powder, chili powder, and turmeric powder. Sauté for another minute until the raw smell of the spices is gone.
   • Pour in 1 1/2 cups of hot water and let the mixture come to a boil. Allow it to simmer for 2-3 minutes.
4. Final Steps:
   • Add garam masala powder and a few more curry leaves. Mix well.
   • Gently place the halved boiled eggs into the curry.
   • Let the curry simmer for another few minutes until the flavors meld together and the sauce thickens slightly.
5. Serving:
   • Serve the Kerala Nadan Mutta Roast hot with rice, appam, or chapati.

Restaurant-style Mutta Roast – Variation#2

Kerala style egg roast is known for its rich blend of spices such as black pepper, chili powder, coriander powder, and garam masala, combined with the subtle sweetness of onions and the tanginess of tomatoes.

Ingredients:

• 2 tablespoons Oil
• ½ teaspoon Fennel Seeds
• 3 Cloves
• 1 small Cinnamon Stick
• 2 Cardamom Pods
• 3 Onions, chopped finely
• 1 teaspoon Ginger Garlic Paste
• 2 teaspoons Black Pepper
• ½ teaspoon Chili Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1 Tomato, chopped
• 2 cups Hot Water
• Salt, to taste
• 2 Green Chilies
• Curry Leaves
• 5 Boiled Eggs, slit

Instructions:

1. Preparing the Spice Base:
   • Heat 2 tablespoons of oil in a pan over medium heat.
   • Add fennel seeds, cloves, cinnamon stick, and cardamom pods. Sauté until fragrant.
2. Sauteing Onions and Aromatics:
   • Add chopped onions to the pan and sauté until they turn light golden in color.
   • Stir in ginger garlic paste and sauté for one minute.
3. Adding Spices:
   • Reduce the heat and add black pepper, chili powder, coriander powder, garam masala, and turmeric powder. Saute for another minute until the raw smell dissipates.
4. Incorporating Tomatoes:
   • Add chopped tomatoes to the pan and stir well. Saute until the tomatoes are soft.
5. Adding Water and Seasoning:
   • Pour in 2 cups of hot water and add salt, green chilies, and curry leaves.
   • Increase the heat to medium and allow the mixture to come to a boil.
6. Cooking the Eggs:
   • Carefully place the boiled eggs with slits into the pan.
   • Mix all the ingredients together and cover the pan with a lid.
   • Let it cook for 4-5 minutes, allowing the flavors to meld together.
7. Serving:
   • Serve the Kerala Style Egg Roast hot with rice or bread of your choice.

Naadan Mutta Roast – Variation #3

Mutta Roast, also known as Egg Roast, is a popular dish from Kerala. It typically consists of hard-boiled eggs cooked in a flavorful and aromatic gravy made with onions, tomatoes, ginger, garlic, and a blend of spices. The dish is characterized by its spicy and tangy taste, often enhanced with ingredients like curry leaves and mustard seeds. Kerala style Mutta Roast is usually served as a side dish with rice, appam (a type of pancake), or bread for breakfast, lunch, or dinner.

Ingredients:

• 5 hard-boiled eggs
• 2 large onions
• 2 medium tomatoes
• 2 green chilies
• 4 cloves of garlic
• A medium piece of ginger
• 2 sprigs of curry leaves
• Oil, as required
• 1/2 teaspoon mustard seeds
• 1 tablespoon Kashmiri chili powder
• 1 tablespoon coriander powder
• Approximately 1/2 teaspoon pepper powder
• 3/4 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• Salt, to taste
• Water, as required
• 1/2 teaspoon sugar (optional)
• Coriander leaves, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add mustard seeds and curry leaves. Stir for about a minute.
2. Add chopped ginger and garlic to the pan. Sauté for a minute before adding finely chopped onions and a pinch of salt. Cook until the onions turn light brown.
3. Reduce the heat and add Kashmiri chili powder. Sauté until the raw smell dissipates over low heat.
4. Add chopped tomatoes to the mixture. Sauté until the tomatoes are soft and the oil begins to separate from the mixture.
5. Now, add coriander powder, turmeric powder, black pepper powder, and garam masala. Stir for a minute to blend the spices well.
6. Pour in 1/2 cup of hot water and mix thoroughly. Allow the mixture to simmer for about 5 minutes.
7. Carefully add the hard-boiled eggs to the pan, lightly mixing them with the sauce.
8. Cover the pan with a lid and let it cook over low heat for about 10 minutes, stirring occasionally.
9. Optionally, add sugar for a touch of sweetness along with fresh curry leaves. Garnish with chopped coriander leaves.
10. Turn off the heat, cover the pan with a lid, and let it rest for 5 minutes before serving.

Enjoy the flavorful Kerala Style Mutta Roast with rice or bread of your choice!

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