Egg roast is a dish native to Kerala, India, consisting of eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam and puttu or less often with chapattis (Indian flat bread) or porotas (typical all flour flat bread which is popular in Kerala, Tamil Nadu and Sri Lanka) or it is also used (least often) with steamed rice.
Mutta Roast (Egg Roast) is a very tasty preparation which will go with Appam, Chappathi or Porotta. This recipe is taken from an edition of Vanitha Pachakam. This Egg Roast is a recipe from Kalpakavadi Inn, Thottappally near Alappuzha in Kerala.
- Egg boiled – 2
- Big Onion Sliced lengthwise – 3
- Ginger chopped fine – 1 tsp
- Garlic – 1 tsp
- Chilly Powder – 2 tbsp
- Turmeric Powder – 1/4 tsp
- Pepper Powder – 1/2 tsp
- Green Chilly – 3
- Garam Masala Powder – 1/2 tsp
- Curry Leaves – 1 stem
- Oil – as required
- Water – as required
- Salt – as to taste
- Heat oil in a pan and add ginger, garlic, green chilly, and big onion. Saute for a while.
- Add turmeric powder, garam masala, red chilly powder, pepper powder and saute for some more time.
- Add water and salt. Mix well.
- Add the boiled eggs and boil until gravy thickens.