Kerala Style Egg Roast Recipe

There’s something magically transformative about how a few humble boiled eggs can turn into a fragrant, spicy masterpiece with just the right kick of green chilies and a cozy bath of rich masala—a culinary adventure just waiting to happen in your kitchen.

I love the rich, aromatic profiles of Kerala cuisine, and my Kerala Style Egg Roast captures that beautifully. This dish combines the earthiness of coconut oil, the warmth of ginger-garlic paste, and complexity from mustard seeds with sliced onions, and green chilies.

Hard-boiled eggs simmer gently, absorbing luscious tomato gravy and comforting spices like turmeric and coriander.

Kerala Style Egg Roast Recipe Ingredients

• Eggs: High in protein, essential amino acids, and healthy fats, eggs provide satiety.
• Coconut Oil: Rich in healthy saturated fats, it adds a subtle coconut flavor.
• Onions: Provide sweetness and depth, and are a good source of fiber and antioxidants.
• Green Chilies: Add a spicy kick and are rich in vitamin C.
• Ginger-Garlic Paste: Offers pungent aroma and anti-inflammatory benefits.
• Tomatoes: Contribute tanginess and are high in vitamin C and lycopene.
• Turmeric Powder: Adds color and is known for its anti-inflammatory properties.

Kerala Style Egg Roast Recipe Ingredient Quantities

• 4 large eggs, hard-boiled and peeled
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 2 large onions, thinly sliced
• 2-3 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala
• A few curry leaves
• Salt to taste
• Fresh coriander leaves, chopped, for garnish

How to Make this Kerala Style Egg Roast Recipe

1. Heat coconut oil in a pan over medium heat and splutter the mustard seeds.

2. Add the sliced onions and sauté until they turn golden brown.

3. Add the green chilies and curry leaves, sautéing for a minute.

4. Mix in the ginger-garlic paste and cook until the raw smell disappears.

5. Stir in the chopped tomatoes, cooking until they become soft and mushy.

6. Add turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for a couple of minutes until the oil separates from the masala.

7. Gently add the boiled eggs to the pan, allowing the masala to coat each egg evenly.

8. Sprinkle garam masala over the mixture and mix gently to combine.

9. Let the eggs simmer in the masala for a few minutes to absorb the flavors.

10. Garnish with fresh coriander leaves and serve hot with rice or bread.

Kerala Style Egg Roast Recipe Equipment Needed

1. Pan
2. Stove or heat source
3. Wooden spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Bowl (for holding ingredients or garnishing)
8. Plate (for serving)
9. Spoon (for stirring or serving)

FAQ

• Can I make the egg roast less spicy? Yes, you can reduce the amount of red chili powder and use fewer green chilies to decrease the spice level.
• Can I use another oil besides coconut oil? While coconut oil gives an authentic flavor, you can substitute it with vegetable oil or olive oil.
• How do I prevent the eggs from overcooking during the roasting? Make sure your eggs are just hard-boiled and add them to the curry towards the end of cooking, allowing them to absorb the flavors without additional cooking.
• Could I use canned tomatoes instead of fresh? Fresh tomatoes are recommended for the best flavor, but you can use canned tomatoes if fresh ones are unavailable.
• Is it necessary to add garam masala? Garam masala adds a depth of flavor to the dish, but if you don’t have it, you may skip it or substitute with a pinch of ground allspice or mixed spice.
• What can I serve with Kerala Style Egg Roast? It pairs well with appam, parathas, rice, or even bread for a satisfying meal.

Kerala Style Egg Roast Recipe Substitutions and Variations

• 2 tablespoons vegetable oil can be used instead of coconut oil
• 1 teaspoon cumin seeds as a substitute for mustard seeds
• Red onions can replace 2 large onions, though they may add a slightly different sweetness
• 1 tablespoon crushed ginger and 1 tablespoon minced garlic can replace ginger-garlic paste
• 1 teaspoon paprika as a milder alternative to 1 tablespoon red chili powder

Pro Tips

1. Egg Preparation Tip To enhance flavor absorption, gently score the boiled eggs with a knife before adding them to the masala. This allows the spices to penetrate better, resulting in tastier eggs.

2. Tomato Cooking Tip If you want to ensure the tomatoes break down quickly, add a pinch of salt while cooking them. This helps them release moisture faster, creating a more cohesive masala base.

3. Spice Blooming Tip When adding the powdered spices, reduce the heat slightly to prevent them from burning. Cook the mixture until you see the oil start to separate at the edges, which indicates the spices are well-cooked and have released their flavors.

4. Onion Browning Technique For perfectly caramelized onions, cook them on medium-low heat and add a pinch of salt. This draws out moisture and encourages even browning without burning.

5. Garnishing Insight In addition to fresh coriander leaves, consider topping the dish with a squeeze of fresh lime juice before serving. This adds a refreshing acidity that balances the richness of the masala.