Kerala Egg Roast / Mutta roast

Kerala Egg Roast


Boiled eggs  – 6 nos

Pepper powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Oil   – 4 tsp

Onion, chopped  – 4 medium

Curry leaves

Kashmiri chilli powder  – 1 to 1  1/2 tsp

Coriander powder  – 2 tsp

Turmeric powder   – 1/4 tsp

Pepper powder     – 1/2 tsp

Fennel powder     – 1/2 tsp

Vinegar       –  1 tsp

Salt as needed

1. Boil eggs with salt. Remove the
shell. Give vertical slits. 

2. Marinate eggs with salt, pepper powder and turmeric

3. Heat 2 tsp oil in a pan. Lightly fry the eggs. Set aside.
4. Soak kashmiri chilli powder, coriander powder, turmeric powder, pepper
powder, and fennel powder in small amounts of water. Set aside soaked powder. 
5. Heat oil in a pan. Saute onion and
curry leaves. 

6. When the onion turns light brown, add the soaked powder, and
salt. Lower the flame and saute till the raw smell of the powder leaves. 

7. Add
vinegar if required. 

8. Add eggs and mix gently till masala is well blended with eggs. Switch off the stove. 
9. Enjoy with
appam, idiyappam, or chapati. 

15 thoughts on “Kerala Egg Roast / Mutta roast”

  1. I simply love food from Kerala. This egg roast is truly truly yummilicious. I am loving it.

  2. Hi Beena, nice kerala egg curry,Visiting first time.

    I am celebrating my First Blog Anniversary-
    There is a event and a give away. Please join, it is open for everybody.


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