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A classic Kerala breakfast dish where hard-boiled eggs are nestled in a thick, spicy, and fragrant onion-tomato masala. Perfectly paired with appam or chapati, this dish is packed with flavor and comes together quickly.
For 4 servings
Prepare the Eggs
Shallow-Fry the Eggs
Build the Masala Base
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A classic Kerala breakfast dish where hard-boiled eggs are nestled in a thick, spicy, and fragrant onion-tomato masala. Perfectly paired with appam or chapati, this dish is packed with flavor and comes together quickly.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 322.72 calories per serving with 15.44g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Cook the Aromatics and Spices
Combine and Finish
Increase the amount of green chilies and add 1/2 teaspoon of black pepper powder along with the other spice powders for extra heat.
After adding the eggs back to the pan, stir in 1/4 cup of thick coconut milk and simmer gently for 2-3 minutes. Do not boil after adding coconut milk.
Substitute the eggs with firm tofu cubes or boiled potatoes. Pan-fry them in spiced oil just like the eggs before adding to the masala.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The base of onions, tomatoes, and spices like turmeric provides a variety of antioxidants that help combat oxidative stress and inflammation in the body.
Spices used in the masala, such as chilli powder and garam masala, contain compounds that can give a temporary boost to your metabolism.
Muttai Roast is traditionally served with Appam (lacy rice pancakes), Idiyappam (string hoppers), Parotta, or Chapatis. It also pairs well with plain rice or ghee rice.
Yes, it can be part of a healthy diet. Eggs are an excellent source of protein and essential nutrients. The dish contains beneficial spices like turmeric. To make it healthier, you can reduce the amount of oil used.
One serving of Muttai Roast (2 eggs with masala) contains approximately 280-320 calories, depending on the amount of oil used and the size of the eggs and vegetables.
Yes, you can reduce the oil to 1.5-2 tablespoons. However, the oil is important for caramelizing the onions properly, which is key to the dish's flavor and texture.
For a thicker gravy, simmer it for a few more minutes uncovered to allow excess water to evaporate. For a thinner gravy, simply add a few more tablespoons of hot water until you reach your desired consistency.
Absolutely! Muttai Roast tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.