Kerala Egg Roast Masala Recipe
Kerala Egg Roast Masala Recipe is a delicious spicy preparation of the eggs in a delicious onion and tomato based gravy. At home we serve it along with steamed appams or even hot steamed rice for lunch, dinner or even breakfast.
Kerala Egg Roast Masala Recipe is a delicious spicy preparation of the eggs in a delicious onion and tomato based gravy that is delicately cooked in coconut oil adding the authentic taste. The addition of sliced onions, along with chunks of garlic, green chillies and curry leaves make this dish stand out from the crowd of egg curries.
Serve the Kerala Egg Roast Masala / Curry along with Kerala Appam or along with steamed rice for lunch or dinner and is sure to be a hit among family and friends. Enjoy!
Here are a few more Kerala cuisine recipes
20 M
40 M
60 M
3 Servings
Ingredients
- 6 Whole Eggs , boiled and shelled
- 3 Onions , thinly sliced
- 6 Tomatoes
- 8 cloves Garlic , crushed whole
- 2 inch Ginger , finely chopped
- 3 sprig Curry leaves , torn
- 4 Green Chillies , slit
- 3 teaspoon Garam masala powder
- 1/2 teaspoon Black pepper powder , (adjust)
- 1-1/4 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 tablespoon Coconut Oil
- Salt , to taste
How to make Kerala Egg Roast Masala Recipe
To begin making the Kerala Egg Roast Curry Recipe, first boil the eggs in water for 10 to 12 minutes and turn off the heat. Once eggs are cooled, peel the shell and keep the boiled eggs aside.
Cut the tomatoes into half and place in the pressure cooker, add just 2 tablespoons of water. Pressure cook for 2 to 3 whistles and turn off the heat. Once the pressure has released and the tomatoes have cooled, peel and discard the skin from the tomatoes.
Chop the tomatoes and keep them aside. Keep the water that has released from cooking the tomatoes. This will be used for the gravy of the recipe.
The next step is to make the make the egg roast masala.
Heat coconut oil in a Kadai over medium heat. Add the mustard seeds and allow it to crackle.
Once the mustard seeds crackle, add the onions, ginger , green chillies and garlic. Saute the onions, until softened and lightly golden.
Once the onions are done, add the curry leaves, tomatoes, turmeric powder, garam masala powder, coriander powder, black pepper powder, red chilli powder and salt to taste.
Saute for about 5 to 6 minutes until the tomatoes absorb all the flavours of the masala. Add a little additional 1 tablespoon of coconut oil at this stage to heighten the taste of the egg roast masala.
When you are ready to serve the egg roast masala, add in the boiled eggs and simmer in the tomato masala for 3 to 4 minutes and then serve hot.
Serve the Kerala Egg Roast Masala / Curry along with Kerala Appam or along with steamed rice for lunch or dinner and is sure to be a hit among family and friends. Enjoy!
