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Hard-boiled eggs simmered in a luscious, spicy masala of caramelized onions, tomatoes, and fragrant Kerala spices. This classic dish, known as Mutta Roast, is the perfect partner for appam, idiyappam, or chapatis.
For 4 servings
Boil and Prepare the Eggs
Shallow-Fry the Eggs
Caramelize the Onions
Hard-boiled eggs simmered in a luscious, spicy masala of caramelized onions, tomatoes, and fragrant Kerala spices. This classic dish, known as Mutta Roast, is the perfect partner for appam, idiyappam, or chapatis.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 311.11 calories per serving with 15.05g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Cook the Masala
Simmer with Eggs
Garnish and Serve
Increase the number of green chillies to 4-5 or add 1/2 teaspoon of black pepper powder along with the other spices for extra heat.
For a richer, creamier texture, add 1/4 cup of thick coconut milk at the end of step 5. Simmer gently for 2 minutes, but do not boil.
Replace the eggs with 2 large boiled potatoes (cubed and shallow-fried) or 200g of pan-fried paneer or firm tofu for a delicious vegetarian/vegan version.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is packed with vitamins and minerals from its ingredients. Eggs provide Vitamin D, B12, and choline, while onions and tomatoes offer antioxidants like quercetin and lycopene.
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
The presence of spices like green chillies and garam masala can provide a temporary boost to your metabolism, aiding in more efficient calorie burning.
One serving of Kerala Egg Roast (2 eggs with gravy) contains approximately 290-320 calories, depending on the size of the eggs and the amount of oil used.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The dish also contains beneficial spices like turmeric. To make it healthier, you can reduce the amount of oil used.
While coconut oil provides the most authentic Kerala flavor, you can certainly substitute it with any neutral vegetable oil like sunflower, canola, or grapeseed oil.
The vibrant red color comes from using a good quality Kashmiri red chilli powder. It is known for its color rather than intense heat. Sautéing the spice powders on low heat also helps release their color into the oil.
Absolutely! You can prepare the masala gravy (up to the end of step 4) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, simply reheat the gravy, add a splash of water if needed, and then add freshly boiled and fried eggs to simmer.
Mutta Roast is traditionally served for breakfast with Appam (lacy rice pancakes) or Idiyappam (string hoppers). It also pairs wonderfully with Kerala Parotta, chapatis, or even plain steamed rice for lunch or dinner.
This recipe goes great with these complete meals
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