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Kerala Egg Roast Roast Recipe - Kerala Nadan Mutta Roast Dry Curry

5 from 1 vote
Course: curry
Cuisine: indian cuisine, south indian
Author: Rekha Kakkar


  • 6 eggs boiled and peeled
  • 1-2 Tbsp Oil
  • 2 onion small sliced thin
  • 1 leaves curry sprig
  • 2-3 green chillis slit
  • 2 Tomatoes chopped
  • ½ teaspoon of mustard seeds
  • 1 teaspoon of grated fresh ginger
  • 1 teaspoon of red chili powder
  • 1 teaspoon of cumin powder jeera powder
  • 1 teaspoon of coriander powder dhania powder
  • ¼ teaspoon of turmeric powder
  • 1 teaspoon of black pepper powder


  • Heat a pan and add the oil and when oil heats up slightly, add mustard seeds.
  • When the mustard seeds start to pop, add the sliced onions and curry leaves.
  • Add slit green chilis.
  • Cook the onions on lowest heat until uniformly light brown in color make sure it does not get burned.
  • Now add the fresh grated ginger and all the spices – chili powder, cumin powder, coriander powder, salt, red chili powder, turmeric, and black pepper powder.
  • Now add the chopped tomatoes and mix everything well.
  • Also, add ½ cup water and cook this gravy until the tomatoes are soft and pulpy.
  • you can adjust the quantity of water according to your preference. Egg roast ideally has dry or semi dry consistency.
  • Now make slits in boiled egg and roast the eggs with the gravy for few minutes.
  • Coat the eggs well with the gravy and switch if the heat.
  • Allow the egg roast to sit for few minutes so that eggs soak up the flavors of gravy.
  • Serve the egg roast with appams, idiyappam,parota or even dosa.