Kerala Style Egg Roast/ Nadan Mutta Curry For Appam, Idiyappam, Puttu or Chappathi

If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc..etc… Yeah! In Kerala breakfast has an important role and they used to prepare and enjoy it as the proper and tasty way.
Egg Roast is a tasty and spicy aromatic curry based in an onion tomato caramelized masala gravy. Normally keralites prefer this thick and mild spicy gravy with Appam, Idiyappam, Porotta, Chappathi or Puttu. Whatever it is, as a keralite my favorite combo with Egg roast is Spongy and frilled appams 😀 and that eating habits starts from my childhood and it will not change until now 🙂 here is the egg roast recipe, try and find out your favorite combo with egg roast too 😀 enjoy!

320 (640x481)

Recipe Type Kerala (India)/ Side Dish
Cooking and Preparation Time 30 t0 40 Minutes
Serve to 8 to 10

Ingredients For Kerala Style Egg Roast/ Egg Curry For Appam, Idiyappam, Puttu or Chappathi

Ingredient Quantity Notes
Hard Boiled Eggs 10 Numbers Peel and make a slit in each eggs
Oil 3 Tablespoon I used Coconut Oil
Fennel Seeds/Perum Jeerakm ½ Teaspoon
Ginger 2 Inch Root Skinned and Chopped Finely
Garlic 5 to 6 Cloves Skinned and Chopped Finely
Big Onion/Savola 7 to 8 (medium size) Skinned and sliced Thinly
Curry Leaves A Sprig
Tomato 3 Big Chopped Finely
Kashmiri Chili Powder 2 Tablespoon
Coriander Powder 1 Tablespoon
Pepper Powder 1 Teaspoon
Garam Masala /Irachi Masala 1 Teaspoon
Turmeric Powder ½ Teaspoon
Water ½ Cup or As per your taste
Salt As per your taste
Coriander Leaf For Garnishing

Method For Kerala Style Egg Roast/ Egg Curry For Appam, Idiyappam, Puttu or Chappathi

290 (640x481)
• Heat oil in a pan, pop mustard seeds and add fennel seeds.
• Add ginger, garlic, onion and curry leaves. Add salt and sauté until onion become light brown.
• Lower the flame, add spice powders. Sauté until its raw smell disappears.
• Add tomato, stir until soft.
• Add water, mix well. Cover and cook gravy for next 5 to 10 minutes or gravy looks thicken.Taste and add salt if needed.
• Add boiled eggs, cover it with the gravy.
• Turn off the heat, garnish egg roast with chopped coriander leaves.
• Serve with Appam, Idiyappam, Puttu, Chappathi, Bread etc. and enjoy 🙂

328 (640x481)

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *