Learn how to make Kerala-style egg roast at home with this easy step-by-step recipe. Boiled eggs are simmered in a spicy onion and tomato masala for a flavourful dish perfect with appam, roti or rice.
We usually make egg poriyal or different kinds of omelettes. But let's be honest, Kerala food has its own special flavour. This Egg Roast, with its unique aroma and spicy taste, is a true work of art. It's the perfect side dish for appam, idiyappam, puttu, and parotta. Let's learn how to make this traditional dish at home, with a little twist for extra flavour.
Here's what you need: 4 boiled eggs, 3 large onions (thinly sliced), 2 tomatoes (finely chopped), 1 tbsp each of crushed ginger and garlic, and 2 green chillies (slit lengthwise). For cooking, you'll need 3 tbsp coconut oil, plus mustard seeds & curry leaves as required. For the masalas: 1 tbsp red chilli powder, 1 tbsp Kashmiri chilli powder (for colour), 1.5 tbsp coriander powder, half tsp turmeric powder, 1 tsp garam masala, and 1 tsp pepper powder.
The soul of a Kerala Egg Roast is its masala. First, heat coconut oil and add mustard seeds, curry leaves, ginger-garlic, and green chillies. Then, add the onions.
Here's the secret: add a little salt and a quarter teaspoon of sugar while sautéing. This trick helps the onions turn golden-brown quickly, giving the masala a natural, mild sweetness and a rich, dark colour.
If you add the spice powders directly to the hot oil, they might burn. To avoid this, mix the chilli powder, coriander powder, turmeric powder, and garam masala in a small bowl. Add a little water to form a smooth paste. After you've sautéed the onions and the tomatoes have turned mushy, add this masala paste. Cook on a medium flame until the oil starts to separate from the masala.
First, peel the boiled eggs and make 3-4 deep slits in them with a knife. In a small pan, heat one teaspoon of coconut oil. Add a pinch of turmeric powder, chilli powder, and salt. Now, lightly fry the boiled eggs in this for about 2 minutes. This simple step makes the outside of the eggs slightly crispy and allows the masalas to seep deep inside.
For that authentic, traditional Kerala flavour, you must use pure coconut oil instead of any other cooking oil. It makes all the difference. Besides using it for sautéing, add half a teaspoon of raw coconut oil right at the end of cooking. This will give your egg roast an amazing, fresh aroma.
Once the masala and eggs come together into a thick gravy, it's time for the finishing touch. A minute before you turn off the stove, sprinkle some freshly crushed pepper powder and a few drops of lemon juice. Cover the pan and let it rest for five minutes. After that, your mouth-watering, spicy Kerala Egg Roast is ready to be served!
