This recipe post has been edited to reflect some tips and techniques, the ingredients are still the same so if you came in search of the recipe you have tried and loved, don’t worry! I hope you try some of the tips and updates here.
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What is Kerala Egg Roast? Tips to make Kerala Egg Roast? Recipe Card Step by Step Images for Kerala Egg Roast
What is Kerala Egg Roast?
Egg roast in Kerala is a semi-dry preparation with onion, tomatoes, and spices that is cooked to coat hard-boiled eggs. Typically served as a side to idiyappam, appam, parotta, dosa, or chapati for breakfast or dinner, every home has a method and preference to how they prepare and eat egg roast. Some prefer to have a slightly runny gravy so that it’s easier to serve with the mains like parotta that tend to be on the dry side. Personally, I love a dry egg roast masala, but that doesn’t mean the actual onion mixture is dry, but rather, it’s thick and moist, coating the eggs once cooked. If we add enough spices and flavour to it, a little goes a long way and you can serve it with anything and make it work. The below egg roast has a thick, dry gravy, the way I like to make it these days.
Tips for Making Kerala Egg Roast
Hard-boil the eggs but don’t overcook them. My favourite method is to boil enough water to submerge the eggs you are using, then add the eggs, boil for 1 minute, turn heat off, keep covered for 5 minutes, drain, cool, and then peel. Some people dunk boiled eggs into ice for easier peeling. I have never had the patience to do that extra step because my method has usually worked Slice the onions as thin as possible. We are looking to caramelise the onions until soft and it takes on a golden colour Use coconut oil. I don’t usually mandate the use of coconut oil in most Kerala recipes although that’s what gives it that authentic flavour. For egg roast, I am going to insist on it, if at all possible, grab a bottle of coconut oil and you won’t regret it Use ripe tomatoes and use them sparingly. This is the part where it gets interesting in its nuances. Some versions of egg roast use equal parts onion and tomato. This does give a more tangy, runny gravy but at home, we use very less tomatoes and on occasion, even skip it entirely. I use roma tomatoes (also called Bangalore tomatoes in Kottayam, for some reason) and love their flavour in mutta roast. Curry leaves add a ton of flavour but if you really can’t find fresh ones, just omit. Do not use dried curry leaves or shudder bay leaves. They are not a good substitute for each other. Chillies – for heat, you can add green chillies in addition to red chilli powder but not instead of. Red chilli powder gives it the colour and a good egg roast needs it. Green chillies are a favourite at home and we usually add a couple, slit. Can be easily omitted though. An important cooking tip is to caramelise the onions in low heat. Do not be tempted to keep the stove on high and get the job done quickly. This will fry the onions and give a very different flavour to your egg roast masala.
The picture above is of egg roast made with more tomatoes and a more runny gravy, served with idiyappam. this is an option too, just depends on your personal preference. The base ingredients are all still the same you only need to adjust tomatoes or add a bit of water while cooking. Also check out egg curry in coconut milk.
Step by Step Images to Prepare Kerala Egg Roast
Slice onions as thinly as you can Hard boil 4 eggs, cool, peel and set aside. You can make some slits on the eggs with a sharp knife, if you wish. This allows the gravy to enter the eggs a bit and make it more flavourful. Heat oil in a pan and add the sliced onions. Make sure to separate the onions with your fingertips after slicing to ensure they cook evenly in the pan. This step helps a lot and also reduces the need for you to mix too much while they cook in the pan. You can add some salt at this stage to the onions which helps draw out the moisture and cook it evenly and not get fried but caramelised. Keep heat low. Cook stirring frequently until the onions turn pink and softer, like below. Add ginger, garlic, red chilli powders, coriander powder, and turmeric. I forgot to add chilli powder before taking the picture but this is when you add it! Keep roasting everything on low heat. We need the onions to be a golden brown and completely soft and cooked. The below picture shows when the onions are done. You can also see how much they cook down and reduce in volume. Add chopped tomatoes, the riper the better, and curry leaves. Stir well and cook until the tomatoes turn soft. You can mash them down to make sure they are incorporated into the gravy. It will take about 3-4 minutes for the tomatoes to cook soft. Add more salt as needed and add the boiled eggs. Give everything a good mix ensuring the gravy coats the eggs well. Garnish with chopped coriander leaves before serving and don’t ask me where the fourth egg went!
