clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kerala Style Spicy Naadan Egg Roast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Recipe for Spicy Kerala Style Naadan Egg Roast masala with gravy preparation. Serve with appam, rice or chapati. Kerala hotel mutta curry.

  • Total Time: 40 mins
  • Yield: 4 1x


  • 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


  1. Boil and peel the eggs and set aside.
  2. 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.
  3. Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.
  4. 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.
  5. Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through.
  6. Sprinkle with the chopped coriander and serve.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Cuisine: South Indian, Kerala
Scroll to Top