Kerala Mutta Roast (Egg Roast)

Mutta roast is a Kerala breakfast favourite – eaten with appam, idiyappam or parotta. The onions are cooked slowly until jammy and sweet, then the boiled eggs are rolled in the thick masala.

It is quick, cheap and very satisfying.

• Serves 3
• Prep 10 min
• Cook 30 min
• gluten-free · dairy-free
• Famous in Kerala

Ingredients

• 6 eggs, hard-boiled and peeled
• 3 tbsp coconut oil
• ½ tsp fennel seeds
• 3 onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 1 sprig curry leaves
• 2 tomatoes, chopped
• ½ tsp turmeric
• 1½ tsp Kashmiri chilli powder
• 1½ tsp coriander powder
• ½ tsp garam masala
• ½ tsp black pepper
• Salt

Method

1. Make a few shallow cuts in each egg so the masala gets in.
2. Heat the coconut oil, add the fennel seeds, then the onions with a pinch of salt. Cook on medium-low heat for 15 minutes until soft and golden.
3. Add ginger-garlic, green chillies and curry leaves and fry 2 minutes.
4. Add the powders and fry 1 minute, then the tomatoes; cook until mushy, 5–7 minutes. Add 50 ml water if it sticks.
5. Add the eggs and roll them in the masala for 3–4 minutes. Finish with garam masala and pepper.

Tip: Cook the onions really slowly – their sweetness is the heart of this dish.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.