Kerala Egg Roast Masala Recipe

Kerala Egg Roast Masala Recipe is a delicious spicy preparation of the eggs in a delicious onion and tomato based gravy. At home we serve it along with steamed appams or even hot steamed rice for lunch, dinner or even breakfast.

Archana Doshi
Kerala Egg Roast Masala Recipe
12084 ratings.

Kerala Egg Roast Masala Recipe is a delicious spicy preparation of the eggs in a delicious onion and tomato based gravy that is delicately cooked in coconut oil adding the authentic taste. The addition of sliced onions, along with chunks of garlic, green chillies and curry leaves make this dish stand out from the crowd of egg curries.

Serve the Kerala Egg Roast Masala / Curry along with Kerala Appam or along with steamed rice for lunch or dinner and is sure to be a hit among family and friends. Enjoy!

Here are a few more Kerala cuisine recipes

  1. Kerala Kootu Curry Recipe (Pumpkin with Desi Channa or Black Eyed Beans in Spicy Coconut)
  2. Pazhutha Manga Pachadi Recipe Recipe (Kerala Style Ripe Mango Curry)
  3. Sadya Parippu | Kerala Style Lentils
  4. Paruppu Payasam Recipe (Stewed Lentil, Coconut Milk & Jaggery Pudding)

Cuisine: Kerala Recipes
Course: Side Dish
Diet: Eggetarian
Prep in

20 M

Cooks in

40 M

Total in

60 M

Makes:

3 Servings

Ingredients

  • 6 Whole Eggs , boiled and shelled
  • 3 Onions , thinly sliced
  • 6 Tomatoes
  • 8 cloves Garlic , crushed whole
  • 2 inch Ginger , finely chopped
  • 3 sprig Curry leaves , torn
  • 4 Green Chillies , slit
  • 3 teaspoon Garam masala powder
  • 1/2 teaspoon Black pepper powder , (adjust)
  • 1-1/4 teaspoon Kashmiri red chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Mustard seeds
  • 1 tablespoon Coconut Oil
  • Salt , to taste

How to make Kerala Egg Roast Masala Recipe

  1. To begin making the Kerala Egg Roast Curry Recipe, first boil the eggs in water for 10 to 12 minutes and turn off the heat. Once eggs are cooled, peel the shell and keep the boiled eggs aside.

  2. Cut the tomatoes into half and place in the pressure cooker, add just 2 tablespoons of water. Pressure cook for 2 to 3 whistles and turn off the heat. Once the pressure has released and the tomatoes have cooled, peel and discard the skin from the tomatoes.

  3. Chop the tomatoes and keep them aside. Keep the water that has released from cooking the tomatoes. This will be used for the gravy of the recipe.

  4. The next step is to make the make the egg roast masala.

  5. Heat coconut oil in a Kadai over medium heat. Add the mustard seeds and allow it to crackle.

  6. Once the mustard seeds crackle, add the onions, ginger , green chillies and garlic. Saute the onions, until softened and lightly golden.

  7. Once the onions are done, add the curry leaves, turmeric powder, garam masala powder, coriander powder, black pepper powder, red chilli powder and salt to taste. Saute for about 3 minutes until well combined to for the egg curry masala.

  8. Serve the Kerala Egg Roast Masala / Curry along with Kerala Appam or along with steamed rice for lunch or dinner and is sure to be a hit among family and friends. Enjoy!

Archana Doshi

View Archana Doshi's Recipes

Archana Doshi on the web

Last Modified On Wednesday, 04 December 2019 12:34
     
Install App