Egg Roast is a wonderful Kerala style egg based dish where the hard boiled eggs are cooked in roasted onion spicy gravy. This egg roast is a dry dish and a staple side dish that is usually served as an accompaniment with appam, puttu, chapatti or parotta. It can also be served with any kind of Indian bread.
Egg roast is popularly known as Nadan Mutta Roast in Kerala, a speciality dish made of boiled eggs cooked in a spicy masala. This dish is traditionally served with either appam or puttu for breakfast in most Keralite homes. Egg roast is a very simple egg dish which is high in protein and very easy to make. The taste of this dish could be made from mild to spicy hot, depending on how much spice you prefer, but generally it is slightly spicy as it balances its flavours when served with puttu or appam.
This dish is a simple and common traditional Kerala breakfast dish. This can be prepared in two variations, i.e. either completely dry dish or with a little saucy gravy. Tomatoes are added to this dish to give nice tangy gravy. Sometimes few Keralite’s also use a little coconut milk which gives a saucy and nice texture apart from its aromatic and flavourful taste and fragrance.
The key ingredient in making this dish is, adding lots of onions which are nicely roasted until slightly golden and then spices and combined well together to make thick gravy. Kerala cuisine is considered to be one of the best foods from the Indian cuisine having an outstanding range of vegetarian foods. Being close to the coastal region, it also has some of the brilliant fish curries and seafood dishes. Most of the dishes are popularly distinguished by their lightness and subtleness in taste and flavours.
Kerala is popular for its aromatic spices produced in that region, hence called the spice garden of India which also reflects in their culinary arts. In fact, Egg roast is a humble dish reflecting all the wonderful and aromatic spices in it. It is actually called Egg roast but the fact is the onions, ginger, garlic, tomatoes and spices are roasted nicely to a thick wet masala and not the egg. J
Generally while using garam masala powder, one uses the cardamom, cloves and cinnamon but in Kerala cuisine you can find many of them using fennel seeds in garam masala which gives a nice flavour to the dish. There are many variations of making this dish but ultimately the recipe should have an onion rich masala, delicious, dark and fragrant, merging the spicy flavours well from the god’s own country (Kerala) and the aroma of the simplicity of this earthy dish served more or else at every restaurant and dhabas.
Eggs are one of the most complete and naturally produced foods having many essential nutrients for a balanced diet for adults and children. Eggs are an excellent source of protein, economical and are rich in vitamins A, D, E, B12 and niacin and minerals, calcium, zinc and iron. There are number of Egg delights like Stuffed Omelette, Egg Pakora, Egg Sandwich, Poached Egg, Egg Puff etc. that we can eat during breakfast or as snacks.
To prepare this delicious and yummy Egg roast, firstly boil eggs, shell and keep it aside. Add some oil into a hot pan and add mustard seeds and once the mustard seeds starts crackling, add sliced garlic and ginger and then add sliced onions (quite a lot of them), add salt (helps to bring out the moisture and cooks fast). Cook the onions till they turn slightly golden in colour. Now add curry leaves, sliced green chillies and little turmeric powder and mix well.
Add coriander powder, chilli powder and little bit of garam masala powder. Now add chopped tomatoes and sauté. Allow it to cook for about 3 to 4 mins till the tomatoes are soft and mashie. Add little coconut milk to get a saucy texture. Add the boiled eggs, mix and remove from fire after 2 minutes. Garnish with finely chopped coriander leaves.
This curry goes well with almost anything – Malabar parotta/ Kerala parotta, appam, puttu, chapatti, dosa or rice.
Tip – You can also add tomato ketchup, some soy sauce or chilli sauce to enhance the flavours. It’s up to your individual taste.
The garam masala used in Kerala is slightly different as they use little bit of fennel seeds (saunf) in it.
Make a couple of slits or gashes over the boiled eggs before adding to the roast.
The dish tastes better if you let it rest for an hour or so before serving as the eggs will take a while to absorb the flavours.
Do try this dish from the cuisine of Kerala. It’s a healthy and hearty dish that will awaken your senses and boost your mood. To view the making of this dish, just click on the link below: