Sunday, June 24, 2018

Kerala Egg Roast

Recipe credit from

This is a Keralite speciality that is best eaten with appam, idiyappam or even ghee rice.  I used coconut oil instead of vegetable oil.


5 eggs - boiled, cooled and remove the shells
2 large onions - sliced thinly
1 large tomato - chopped finely
1.5 tsp ginger garlic paste
3 green chillies - 1 slit halved way, 2 sliced thinly
3 red chillies - 2 slit halved way, 1 sliced thinly (this I add to give added heat)
1/4 tsp turmeric powder
1.5tsp Kashmiri chilly powder - I added another tsp for a little kick
1 tsp coriander powder
1/4 tsp pepper powder
1 tsp garam masala
1 sprig of curry leaves
1/2tsp of mustard seeds
salt to taste
oil - I used coconut oil
2 tbs chopped coriander leaves - for garnish.  I used some while sauteing onions.


  1. Preboiled the eggs, cool down and also remove the shells, half it if your prefer otherwise if whole slit around the eggs so that the spice absorbs into the eggs.
  2. Heat coconut oil. Once it is hot, add mustard seeds and let it splutter. (dont let it burnt)  
  3. Add onions and toss a little, saute till it turns soft and transparent.  Add half 
  4. Add in ginger garlic paste, chillies and curry leaves and stir.
  5. Continue till the onions turn golden brown.
  6. Add in the powders, stir well a bit, till the raw smell is off and it starts to split oil.
  7. Add in the tomato and mix well and salt to taste. Mesh the tomato to let it mix well with the gravy.
  8. Cook further it splits oil.  Add this juncture add some water to your preferred consistency. I prefer not too thick neither too thin.
  9. Add in carefully the halved eggs, coat well with the gravy. let it simmer for a few more minutes.
  10. Transfer to a bowl and garnish with some chopped coriander leaves.


Egg Roast - Keralite Style

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