Kerala Egg Roast Recipe

Egg roast is a very simple but spicy side dish and a popular Kerala dish. Kerala Mutta Roast is Kerala's own quick Egg Roast, a simple yet spicy side dish with onions, tomatoes and Indian spices in a restaurant style.

Egg roast is a very popular and easy to prepare malayalee breakfast dish using minimal ingredients and usually paired with appam, puttu, Idiyappam or even roti. It is so easy to make that all you need is just under 20 min to get it done and a perfect side dish when guests surprise you with a visit.

Kerala Egg Roast is a traditional egg masala prepared with boiled eggs with onions, tomato, ginger, garlic and the kerala spices. Kerala Egg Roast can be prepared from mild to spicy red and hot as per your preference. Moreover it is a restaurant style dish with spicy thick gravy. Let's See how to prepare.

Ingredients:

1. Boiled Eggs - 4 nos
2. Big Onion - 2 large or more based on size
3. Sweet Tomatoes - 2 Big size
4. Ginger Garlic Paste - 2 tbsp
5. Red Chilli Powder - 2 tsp
6. Garam Masala Powder - 2 tsp
7. Pepper Powder - 1 tsp
8. Turmeric Powder - 1 tsp
9. Curry Leaves - 1 sprig
10. Corainder Leaves for Garnishing
11. Salt as per your Taste

Cooking Method:

Chop the Onions Lengthwise and finely chop the Tomatoes. Boil the Eggs, peel the shell. In a frying pan add some few drops of oil and fry the eggs carefully without breaking. Then make lengthwise slits all over the eggs.
  
Click the Image and zoom you will get clear stepwise pictures

• In a frying Pan add Oil, Onion, curry leaves and saute for some time, then add tomatoes and saute it turns soft. 
• Add Ginger garlic Paste and saute for a while. Add red chilli powder, garam masala powder, turmeric powder, pepper powder and salt and saute nicely. 
• Tomatoes itself leaves water, else add some water, let it cook for few minutes.
• Now add the boiled eggs and let it cook till the gravy becomes thick. Close the lid of the pan and cook for about 5 mins in a medium flame.
• Now the gravy turns thick. Keep the stove in medium high and cook for about 2 mins. It will become dry. If wish gravy consistency switch off the stove.
• Garnish with Coriander leaves. 

Notes:

You can adjust the spice powder according to ur taste. 
For kids you can reduce the quantity of spice powder mentioned above and can cook this with mild spiciness.
More Onion gives more taste with spices. You can add enough onions as per ur wish.
The dish will be so delicious when it is cooked with Homemade garam masala prepared with kerala spices.

Egg kheema Masala - Restaurant Style

Egg Kheema Masala is a delicious side dish compared to other Egg gravies. It is prepared with whole spice powders in restaurant style. Here the boiled eggs are sliced and cooked in thick onion and tomato based gravy infused with aromatic spices and cashew paste. This is one of the best flavourful egg gravy that pairs greatly with Kulcha, Naan, Rotis and Chapatis.

Ingredients:

1. Eggs - 4 nos
2. Big Onions - 1 large
3. Tomato - 2 nos
4. Cashew nuts - 50 gms
5. Red Chilli Powder - 2 tbsp
6. Coriander Powder - 1 tbsp
7. Turmeric Powder - 1 tsp
8. Garam masala Powder - 1 tsp
9. Ginger Garlic paste - 1 tbsp
10. Cinnamon stick - 1/2 inch
11. Cardamom - 1 no
12. Cloves - 2 nos
13. Bay leaf - 1 no
14. Oil - 2 tbsp
15. Salt as per taste

Cooking Method:

Boil the eggs along with some salt for about 10 mins. Peel the shell of the eggs and keep it aside.

Click the Image and zoom you will get clear enlarged stepwise pictures

Grind Half of the Onion and keep another half for frying. Grind Onion, Green Chilli, Cinnamon, Clove and Fennel and Ginger Garlic in a mixer Grinder and keep it separately. Likewise grind the tomatoes separately and keep it aside.

Soak Cashew nuts in hot water for atleast 10 mins. Also grind it to a smooth paste and keep it aside. 

• In a heavy bottomed pan add oil, bay leaf, Onion. Fry until golden brown. Then add Ground onion paste and saute till raw smell leaves. Then add Tomato paste and saute it for 2 mins. 
• Add all the spice powders mix well, add water and close the lid for boiling.
• After few minutes open the lid and add the cashew paste and let it cook for 5 mins in medium flame on constant stirring. 

Click the Image and zoom you will get clear enlarged stepwise pictures

• Cut the boiled eggs into smaller pieces and add in the boiling curry along with the required amount of salt. 
• Cook for 5 minutes till the Masala gets nicely blended with the eggs. 
• Finally garnish with coriander leaves and switch of the stove.

Now your tasty side dish is absolutely ready with a tempting colour and look.

Notes:

Adjust the spices according to your serving quantity and flavour. 

Tomato Egg Gravy

This Egg gravy is very easy which can be prepared quickly whenever we are in a hurry. 

Ingredients:

• Eggs -4 
• Onion - 1 big size
• Riped big tomatoes - 4
• Garlic - 2 big pods
• Curry leaves - 1 sprig
• Green Chillies - 2
• Chilli Powder - 1 tbsp
• Turmeric powder - 1 tsp
• Garam Masala powder - 1 tsp
• Fennel - 1/4 tsp   
• Oil - 2 tbsp
• Coriander leaves for Garnishing
• Salt a s per taste

Method:

Boil the eggs in a pan for 10 minutes or more. While boiling add some salt along with the eggs to prevent cracks from eggs.

In the mean time prepare the Ingredients for Gravy. Now the eggs would have cooked. peel the outer shell from it and keep in a bowl. Cut the Onions lenghtwise (Vertically). Chop the garlic into small pieces. 

• Take a heavy bottomed pan add oil, fennel. U will get a nice aroma of fennel seeds, now add Onion and fry. 
• Then add chopped garlic, curry leaves. 
• Fry for a minute. at this stage add tomatoes and saute till tomatoes turn mushy. Add salt along with tomatoes so that it will be cooked quilckly.
• Now add Chilli powder and turmeric powder and give a quick saute, add water stir well, close the lid and cook for about 5 minutes in a medium flame.
• After this is done, take the eggs in your hand, make vertical lines in the eggs through the knife.
• Open the lid and add the eggs and stir slowly. let all the gravy coated with the eggs nicely.
• Again close the lid and cook for some more minutes till it attains gravy stage.. Garnish with Corainder leaves.

         

This Egg gravy goes well with Rotis and Chappathis.

Egg Kurma

This egg kurma can be prepared easily and quickly. I used to prepare this kurma when I dont have any vegetables in my home as a side dish for Chappathi. It is a very good gravy for any of the rice varieties and also goes well with Dosas.

Nutritional Information:

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Ingredients:

• Egg - 4 nos
• Onion - 1 Big size
• Tomato - 1/2
• Garam masala - 1/2 tsp
• Curry leaves - 1 sprig
• Coriander leaves
• Mustard - 1/4 tsp
• Oil - 2 tbsp
• Salt as per taste

To Grind:

• Coconut - 1/2 cup grated
• Cinnamon - 1/2 inch
• Clove - 1
• Fennel seeds - 1/2 tbsp
• Ginger Garlic Paste - 1 tsp
• Coriander powder - 2 tbsp
• Chilli Powder - 1 tbsp
• Turmeric - 1/2 tsp

Preparation:

Boil the Eggs and keep it aside.

In the mean time let us prepare for Masala. Grind all the Ingredients listed under Grind. Keep it aside.

         Click the Image and zoom you will get clear stepwise pictures

Take a wide bottomed Pan add oil, mustard, onion, curry leaves and tomato. fry till tomato becomes soft. Add the grounded masala into the pan, add some water and stir well. 

Close the lid and wait for 2 mins till the raw smell leaves. Then add boiled eggs along with salt and garam masala. Again close the lid and cook 5 mins. 

It becomes like a thick gravy and finally garnish with coriander leaves.