Mutta roast/ egg roast (a simple kerala style egg curry)

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
4-5 hardboiled eggs

3 medium size onions thinly sliced (2 1/2 cups)

1 large tomato, chopped (120g, ½ heaped cup)

1 tablespoons minced ginger

1 tablespoons minced garlic

2 green Chillies

2 teaspoon paprika

1 teaspoon Red chilli powder

2 teaspoons coriander powder

¼ tsp turmeric powder

3 tablespoons cooking oil

¼ - ¾ cup water (Add water depending on how thick or thin you like your gravy)

2 twigs curry leaves

4 tablespoons coconut milk powder

½ cup hot water

Salt as required

½ teaspoon Garam masala


  • 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.
  • Add ginger and garlic and sauté for 2 minutes, on low-medium heat. Add in chopped tomatoes, cover and cook for few minutes until tomatoes turn soft and mushy.
  • Add coriander powder, paprika powder, chilli powder and turmeric powder and stir well to combine. Add ½ - ¾ cup water; cover and cook for 8-10 minutes.
  • 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.


Mutta Roast/ Egg Roast (A simple Kerala Style Egg Curry), photo 1Mutta Roast/ Egg Roast (A simple Kerala Style Egg Curry), photo 2


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