Kerala Recipes

I was going through all recipes I had posted so far and was surprised to find that I had conveniently forgotten about the famous Kerala Egg Curry and Kerala Egg Roast which I make at least once in a week. Mutta Curry or Egg Curry is such a simple and common dish. It is part of almost every traditional Kerala Breakfast. There are 2 different types of curries I make using Egg :-

1. Kerala Egg Curry with Coconut Milk – Tomatoes are not used in this curry, instead potatoes are often added. It has an authentic Kerala touch since Coconut Milk is used.
2. Kerala Egg Roast – Coconut milk is not used but tomatoes are added to make a nice tangy gravy.

Kerala Egg Roast

Here is the recipe for my Egg Roast. I usually make this Mutta Roast with a little gravy so that we can have it with Puttu, Appam or Idiyappam. You can also make it as a dry dish with almost no gravy.

Ingredients

1. Whole eggs – 4
2. Thinly Sliced Onions – 2 medium
3. Chopped Tomatoes – 2 medium
4. Slit Green Chillies – 3
5. Curry Leaves – A sprig
6. Ginger Garlic Paste – 1 tbsp
7. Red Chilly Powder – 1 tsp
8. Coriander Powder – 1 tbsp
9. Turmeric Powder – 1/4 tsp
10. Chicken/Egg/Meat Masala Powder – 1 tbsp (You can instead use 1 tsp of Garam Masala Powder)
11. Oil – 2 tbsp
12. Water – as needed
13. Salt – to taste

Preparation Method

1. Boil the eggs thoroughly until hard boiled. Peel the shell, slit each egg into 2 and keep it aside.
2. Heat oil in a deep pan and saute onions until translucent.
3. Add green chillies and curry leaves and continue sauteing.
4. When the onions begin to brown, throw in the diced tomatoes and stir fry.
5. Allow the tomatoes to cook until pulpy and mashed.
6. Add ginger garlic paste and fry for a minute so that the raw smell goes off.
7. Add turmeric, red chilly, coriander, meat masala powders, salt and saute for a few minutes so that the spice masala is nicely roasted.
8. Add 1 or 2 cups of water to the masala along with salt. Bring the gravy to a slow boil and then simmer it until desired consistency is attained.
9. Add the egg halves and cover it with the masala. Continue to simmer for 5 more minutes and remove from heat.

Note

• You can add more water if you want your egg roast to have a nice gravy.

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