Spicy Egg Roast (Kerala Mutta Roast)

Egg Roast

IMG_0947You may wonder ‘Egg roast’? …now, what in the world is that? Well if you like your eggs spicy, you will just love this! This recipe is indigenous to Kerala where it is called ‘Mutta(egg) roast’. This is a dish often paired with Vella appams (rice hoppers or pancakes) or with Idiyappam (which are steamed rice noodles).  This is an easy recipe …well for those of you who do know how to ‘hard boil’ eggs ! LOL 🙂  So you hard boil your eggs, saute them a little bit with some spices and then make a spicy and tangy onion masala and drop your eggs into that and serve! hmm…sounds mouthwatering, right? I love eggs because they are so versatile – you could half-fry or do a sunny side up,scramble them up or do an omelette.! Omelette reminds me of a lovely hearty omelette that Angie of the Novice Gardener recently made – do check that out!.  And then continuing with the humble eggs’ multiple uses – you could make frittata or quiche adding a lot of veggies into those and make it really wholesome.!  And then finally you can make this spicy egg roast!

While we are on the topic of eggs, until a few years ago, eggs had earned a bad reputation for raising cholesterol levels. But in 2000, the American Dietary Association gave the green light for healthy adults to enjoy eggs once again! 1. Of course as is the case with everything else, moderation is key everywhere. Hey! eggs are good..eggs are fun..eggs are good for everyone! 🙂

I normally make this egg roast as a side dish with rice.  But sometimes I make it as an accompaniment to Idiyappams (steamed homemade rice noodles)! You could also just have it with some nice fresh bread. I will post the recipe for Idiyappam separately shortly! For now I am bringing the Mutta roast and Idiyappam to Angie’s for the Friday Fiesta! 🙂

Spicy Egg Roast (Kerala Mutta Roast)

  • Servings: about 4 servings when served with bread/rice
  • Time: 30 minutes
  • Difficulty: EASY
  • Print

Ingredients:

  • 6-8 hard boiled eggs
  • 1/2 tsp black pepper pow
  • 1 tsp fennel powder
  • 1/2 tsp turmeric
  • salt 1/2 tsp
  • 1 tsp coconut oil
  • 2 tbsp coconut oil
  • 3 large red onions, thinly sliced
  • Salt 1 tsp
  • Curry leaves
  • 1 tsp finely chopped fresh ginger
  • 1 tsp finely chopped garlic
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli pow (use less for mildly spicy)
  • 2 tbsp coriander pow
  • 2 green chillies, slit lengthwise (omit if you want less spicy)
  • 1 small tomato, about 1/2 cup chopped (optional)
  • 1 tsp vinegar
  • 1/2 -1 cup water

Method:

1. In a small bowl, mix the salt, turmeric, fennel powder and the black pepper powder. Make slits on the eggs and then rub the dry spice mix onto the eggs.

2. Take a medium size heating pan and add about 1 tsp coconut oil and saute the eggs lightly for about 1-2 minutes. Transfer to a plate and set aside.

3. Take a medium size wok or non stick cooking pot and heat the coconut oil in it.  Then add the onions and saute on medium heat for about 2 minutes. Then add the salt, curry leaves, ginger, garlic, the green chillies and continue sauteing for another 4-6 minutes on low to medium heat until the onions are really transluscent and soft. Then add the spices – turmeric, coriander powder red chilli powder and saute for 1 minute. Then tomatoes too and continue cooking for another couple minutes until the tomatoes turn soft.

4.Then finally add some water depending upon how thick you want your curry. if you really want it a little on the dry side, add little water. Then add the vinegar and stir and take off from heat.

5. Drop the spiced eggs into the masala and serve!

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