Friday, 25 September 2015

Nadan Mutta Roast - Kerala Egg Roast

Egg Roast is a popular dish served in Kerala, my home state. It tastes awesome with a lot of Kerala Breakfast items like Appam, Idiyappam, Parota etc. You can serve this is roti or rice as well. To me,the key taste ingredient is Curry Leaves. They impart an awesome aroma to this dish.


Eggs 5-6
Onions 2 sliced
Tomato 5
Green Chilli 2 sliced
Curry leaves 2 sprigs
Ginger 1" piece grated
Garlic 5-6 pods grated
Turmeric Powder 1 tsp
Chilli Powder 1 tsp
Pepper Powder 1 tsp

Oil and Salt to taste

Method of Preparation

1. First step is to boil the eggs. To boil the eggs, place eggs in a big vessel, fill it with water till it covers the eggs and a little over. Add a tsp of salt to the water. Bring it to rolling boil. Switch off gas. Cover with a lid. Let it sit for 10 min (for hard boiled egg, less for softer egg). Transfer to a bowl of cold water. Let it sit for another 10 min. Peal and keep ready.

2. In a pan, heat some oil. Add the eggs and roast till browned on all sides.

3. In the same pan, add some more oil if need. Add the curry leaves and chilli.

4. When it sizzles, add the sliced onions. Saute till it is caramalized.

5. Add the grated ginger and garlic. You can make a paste and add as well. Saute for a couple more minutes.

6. Puree the tomatoes in a blender/mixie and add to the onions. Cook till the tomatoes are all done and water is almost evaporated.

7. Add the turmeric powder, chilli powder, pepper and salt. Mix well and cook for another minute or 2. If you are looking for a dry roast, do not add any water. Otherwise, add about 1/2 cup of water at this stage and bring to boil.

8. Add the roasted eggs and gently mix in

Serve with some Appam, Idiyappam, Chappati or Rice. 

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