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.
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.