Recipe for Spicy Kerala Style Naadan Egg Roast masala with gravy preparation. Serve with appam, rice or chapati. Kerala hotel mutta curry with tomato. Adapted from Rick Stein.
A quick egg curry is a staple at my home. Serve it with rice or roti and its sure a happy meal. Kerala egg roast is a very popular dish that’s usually served with appam. I found this recipe for Kerala egg roast in Rick Stein’s India cookbook. Its one of the finest books on Practical Indian Cooking. He writes in his book that he found this recipe for Kerala egg roast at a restaurant that his driver took him, en-route to Thekkady. Egg roast is a popular dish in Kerala. Nobody quite knows why it’s called an egg roast because they are actually boiled, peeled, then simmered in a pan with an intense masala flavored with Kashmiri chillies, tomato and coconut oil. Here is the recipe for an awesome Kerala Style Spicy Naadan Egg Roast.
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Boil and peel the eggs and set aside. Here is the recipe for perfect hard boiled eggs.
Heat the coconut oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the ginger and garlic and fry for 2–3 minutes.
Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.
Make a puree out of the tomatoes in the blender / mixie.
Also get all the spice powders ready.
Add the tomato puree and salt. Then stir in the spice powders. Simmer for about 15 minutes until rich and reduced.
Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through. Sprinkle with the chopped coriander. Egg roast is ready. serve hot.
Serve with appam, chapati or rice.
- 6 Eggs
- 2 tablespoon coconut oil
- Small handful of fresh curry leaves
- 1 tsp fennel seeds
- 4 cm ginger, finely chopped
- 6 cloves garlic, finely crushed
- 2 medium onions, sliced
- 2 dried Kashmiri chillies, torn into pieces
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chilli powder (add more if you want it spicy)
- 1 teaspoon ground black pepper
- ½ teaspoon turmeric
- 5 ripe tomatoes
- 1 teaspoon salt
- Handful of fresh coriander leaves
- Boil and peel the eggs and set aside.
- Heat the coconut oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the ginger and garlic and fry for 2–3 minutes.
- Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.
- Add the tomato puree and salt. Then stir in the ground coriander, cumin, chilli powder, black pepper and turmeric. Simmer for about 15 minutes until rich and reduced.
- Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through.
- Sprinkle with the chopped coriander and serve.
Hi, Thank you for your recipes. I love your recipes. But I never heard about using cumin in our egg roast in kerala. I m from Kottayam. But I am not sure any one use in other parts of kerala.
Your food looks so tasty, can’t wait to try it. I had many Tamil friends when I was working in Cyprus!
Thank you
Nice recipe..tried came out well
Thank you Pinky. Glad that you liked the egg roast!
1.Why cant we add the masala before adding the tomato puree.
2.we have to cut the egg after cooking like you showed in the pic
The masalas might burn if added in oil before tomatoes. Yes Nivitha, Cut the eggs after cooking.
I tried the Egg Roast. I absolutely loved it. It was simple and quick to prepare.
This is a very good Kerala Style recipe. This has now become my emergency goto-recipe.
Thank You so much Gokul. This kerala style egg roast is a very easy to do recipe.