Egg roast, also known as Kerala Nadan mutta roast, is a popular dry curry recipe that may look simple yet tastes incredibly flavourful. The roast is made by slowly cooking the onion until it beautifully caramelizes, which adds a natural sweetness that balances perfectly with spices and boiled eggs. This egg roast is loved by Kerala people where they enjoy it with almost everything right from appam, parotta, idiyappam.
Egg Roast Recipe (Nadan Mutta Roast Recipe)
During our trip to Alleppey we stopped by a hotel for breakfast to have parotta and egg roast. The egg roast was so delicious. It was little sweet in taste and has no tangy taste from tomatoes.
I asked the chef for the recipe, he mentioned that the recipe doesn't have any tomatoes, it is just lots of onions which is cooked till it is soft and sweet. As soon as i returned home I made it and served with paalada. So thought of sharing it here.
About Egg Roast Recipe
Egg roast, also known as Nadan Mutta roast, is a classic Kerala recipe that is so easy to prepare and packed full of flavours. In Malayalam, "Nadan" means traditional, "Mutta" means boiled egg, "Roast" refers to slow cooking style.
One of my all time favourite dish is egg recipes. Eggs are so versatile and they can make any hungry tummy happy in minutes. So far i have shared so many egg recipes on my blog. This one is my total favourite.
Egg curry goes great with roti, idiappam, appam, parotta, neer dosa, paalada and even dosa or idli.
Similar Recipes
In this recipe, the onions are first slowly cooked until they turn golden and caramelized. As this step creates a rich flavour and the natural sweetness balances well with spices.
Then the boiled eggs are simmered in this onion masala base until it absorbs the flavours and evenly coated with the masala.
The best part about this recipe is that it can be made in less than 30 minutes which makes it ideal for breakfast, lunch, dinner or lazy days for a simple and comforting meal.
Enjoy this egg roast along with roti, idiappam, appam, parotta, neer dosa, paalada or even with rice to experience the Kerala style meal at the comfort of home.
Ingredients
- Eggs : Boiled eggs are the main ingredient of this recipe. They soak up the spicy masala flavours beautifully and make them more delicious.
- Coconut oil : Coconut oil gives the authentic Kerala aroma and taste to the roast. It adds a mild sweetness and enhances the overall flavour.
- Onions : Onion is the heart of this egg roast. It is slow cooked till they turn soft and caramelized which adds the magic natural sweetness, texture and body to the masala.
- Curry leaves : Curry leaves is an essential herb that is used in South Indian cooking to make the dish more fragrant and authentic.
- Green chilli : Green chilli adds the spice and heat which balances well with onion sweetness and egg.
- Spice powder : Basic spices like turmeric powder, kashmiri chilli powder and garam masala powder are added for its beautiful color and aromatic flavour.
- Salt : Salt is required to balance the overall taste and flavour of egg and spices.
Step by Step pictures
Boiled Eggs
1)Take eggs in a sauce pan. Cover with water. Place on heat and bring it to a full boil. Boil for 8 minutes. Now strain the water and cover eggs with cold water. Let it sit for 10 minutes. Crack open the eggs and remove all the shells.
Tempering
2)Heat coconut oil in a pan. Add in fennel seeds and curry leaves and let them sizzle. Add onions and green chillies and saute in the oil for couple of minutes.
3) Add salt to taste and mix well.
4)Mix the salt into the onions, chillies and curry leaves.
Slow Cooking onions
5)Now cover and cook on a low heat till onions are caramelized. It will take around 15 to 20 mins.
6)Onions should get soft caramelized.
Make Roast
7)Add in turmeric powder and mix into the onions.
8)Add in Kashmiri red chillies, garam masala powder and saute for a minute.
9)Roast the spices in the onions for a minute.
10)Pour little water into the onions and mix well into the onions.
11)Cook till the water evaporates and onions form into a masala like.
12)Add in halved eggs into the onions.
13)Mix gently till it is combined. Add coriander leaves and mix well.
Expert Tips
Perfect boiled eggs : Make sure the eggs are properly boiled. This helps to hold its shape well and absorb the masala flavours beautifully.
Caramelized onion : This is the magic step of the recipe. Make sure the onions are thinly sliced and slow cooked on low heat until they turn golden brown. This process naturally gives the color, texture and sweetness to the roast.
Tomato : Traditional recipe doesn't include tomato. However, if you prefer a slightly tangy flavour, then add one finely sliced tomato to the masala.
Meat variation : You can also replace eggs with chicken, prawn or beef to make this delicious Nadan style roast.
Storage - Store the leftover egg roast in an airtight container and refrigerate. It stays good for about 2 to 5 days.
Serving - Serve this delicious egg roast with roti, idiappam, appam, parotta, neer dosa, paalada and even dosa, idli or rice for a satisfying meal.
FAQ
Once the boiled eggs are added, simmer them for about 5 to 10 minutes. This helps the eggs to roast slightly and absorb the masala flavours well.
Yes, you can make it like thin curry or gravy like consistency by adding water, coconut milk if preferred.
Absolutely ! You can make this Nadan style roast with prawn, chicken or beef for a different variation.
📖 Get Recipe
Egg Roast Recipe (Nadan Mutta Roast Recipe)
Equipment
Ingredients
To Boil Egg
- 4 large Eggs
- 1 liter Water
For Roast Masala
- 3 tablespoon Coconut Oil
- 1 teaspoon Fennel Seeds
- 2 sprig Curry leaves
- 4 large Onions peeled & sliced thinly
- 2 no Green Chillies slit
- 1 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Salt to taste
Instructions
- Boiled Eggs - Take eggs in a sauce pan. Cover with water. Place on heat and bring it to a full boil. Boil for 8 minutes. Now strain the water and cover eggs with cold water. Let it sit for 10 minutes. Crack open the eggs and remove all the shells.
- Make Masala - Heat coconut oil in a pan. Add in fennel seeds and curry leaves and let them sizzle. Add onions and green chillies and saute in the oil for couple of minutes. Add salt to taste and mix well.
- Slow cooking onions - Now cover and cook on a low heat till onions are caramelized. It will take around 15 to 20 mins.
- Egg Roast - Once the onions are well cooked. Add in turmeric powder, garam masala and red chilli powder. Cook for few more mins. Pour little water and mix well. Cook till the water evaporates and onions form into a masala like.
- Finishing - Now add in boiled egg and mix gently. Serve.
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