Thursday, 12 August 2010

Mutta Roast/ Egg Roast (A simple Kerala Style Egg Curry)

Ramadan Mubarak to all out there. Blessed Ramadan is here and I was mentally getting prepared to fast the long days of not-so-warm England. Unlike in India or UAE where I grew up and spend my childhood, fasting days are very much longer here. Fasting starts at  (Suhoor) 3:53 am to be precise during the beginning of Ramadan and Iftar is at 8:53 pm. And mental preparation is what is needed mostly to keep me going. The thought of early Iftar we used to have back in UAE and India would make me feel  hungry I guess!! At least the weather is really good, so I shouldn’t be complaining and I take it as a positive perspective. So when it comes to the eating period, there isn’t much of a time. No sufficient time to have both snacks and the main dinner that we normally devour during Ramadan. During this Ramadan, we are thinking of breaking fast with lots of fresh fruit and then carry on to main dinner later on, so mostly no snacks this time, until I crave for something so traditional. And all craving peaks when you fast and you are really hungry.If you would like to read more on Ramadan and other great articles, please visit Islamgreatreligion.

Anyways, this is one post that I intended to post many a days back, but kept me aloof purely out of laziness. This is not a post related to Ramadan by any means, but something that I prepare regularly as a break from non-veg curries. I came across this recipe from Maria’s blog long back and have been making it ever since with slight modification with regards to spices and consistency to suit my family. I used to prepare chicken, mutton and beef exactly in same manner, but never I thought I could prepare that way with eggs too. Simple yet spicy, this scurry goes well with anything – Appam, paratta, chappaatti, poori, battura, pathiri etc etc.

Mutta Roast / Egg Roast (A Simple Kerala Egg Gravy)
Serves 3-4


4-5 hardboiled eggs
3 medium size onions thinly sliced (2 1/2 cups)
1 large tomato, chopped (120g, ½ heaped cup)
1 TBSP minced ginger
1 TBSP minced garlic
2 green Chillies
2 tsp paprika
1 tsp Red chilli powder
2 tsp coriander powder
¼ tsp turmeric powder
3 Tbsp cooking oil
¼ - ¾ cup water (Add water depending on how thick or thin you like your gravy)
2 twigs curry leaves
4 tbsp coconut milk powder
½ cup hot water
Salt – as required
½ tsp Garam masala


1.Heat a sauce pan and add oil. When hot, Add sliced onions, slit chillies, one twig of curry leaves and salt and sauté on medium flame for about 15-20 minutes or until onion turns golden in colour.

2. Add ginger and garlic and sauté for 2 minutes, on low-medium heat.

3. Add in chopped tomatoes, cover and cook for few minutes until tomatoes turn soft and mushy.

4. Add coriander powder, paprika powder, chilli powder and turmeric powder and stir well to combine.

5. Add ½ - ¾ cup water; cover and cook for 8-10 minutes

6 Make coconut milk by mixing coconut milk powder with hot water and add it to the curry along with boiled eggs. Add another twig of curry leaf and garam masala. Cover and swirl the pan carefully.

Bring to boil, reduce the heat and cook for further 2 minutes.


1.In the recipe you can see that I have used paprika. You can add just regular chilli powder or kashmiri chilli powder and add or decrease as per your liking. Here, I wanted colour and less heat. So I added more paprika and less chilli powder.

2. If you don't like the coconuty taste, just add water and still it would be perfect. You can avoid adding water at all at this stage, if you want your gravy to be really thick.

3. I normally add the eggs as whole by making deep slits on them to allow masala to permeate through. When you add halved eggs, the yolks seperate and get mushed up i n the gravy. It is upto your taste, how you like it to be.


This Curry goes to 'Show Me Your Curry' event HOsted by Divya of 'Dil Se'.

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