By Malabar Egg Roast, known as Mutta Roast in Malayalam, is a beloved dish from Kerala’s coastal Malabar region. It is a spicy, deeply flavorful curry featuring boiled eggs simmered in a caramelized onion and tomato gravy, enriched with coconut oil and fragrant spices. Traditionally served with appam, puttu, or parotta, this dish is a staple of Kerala breakfasts and festive meals. Here is a step-by-step guide to making this authentic dish at home.
Ingredients:
For Boiled Eggs:
- Eggs – 4 to 6 (depending on serving size)
- Water – enough to boil eggs
- Salt – a pinch
For the Roast:
- Onions – 3 large, thinly sliced
- Tomatoes – 2 medium, finely chopped
- Green chilies – 2, slit
- Garlic – 6 to 8 cloves, crushed
- Ginger – 1-inch piece, crushed
- Curry leaves – 2 sprigs
- Coconut oil – 3 to 4 tablespoons (traditional flavor)
- Mustard seeds – ½ teaspoon
- Fennel seeds – ½ teaspoon
Spices:
- Turmeric powder – ¼ teaspoon
- Red chili powder – 1 to 1½ teaspoons (adjust to taste)
- Coriander powder – 2 teaspoons
- Garam masala – ½ teaspoon
- Black pepper powder – ½ teaspoon
Optional:
- A dash of sugar (to balance acidity)
- Fresh coriander leaves for garnish
Instructions:
Step 1: Boil the Eggs
Place the eggs in a pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, transfer to cold water, peel once cool, and keep aside. You can score the eggs lightly to allow the masala to seep in later.
Step 2: Prepare the Masala Base
Heat coconut oil in a heavy-bottomed pan or kadai. Once hot, add mustard seeds and let them splutter. Then add fennel seeds and curry leaves. The aroma of curry leaves and fennel seeds forms the signature base of Malabar-style dishes.
Next, add crushed garlic and ginger. Sauté for a minute until the raw smell disappears. Add green chilies and sliced onions. Cook on medium heat, stirring occasionally, until the onions become golden brown and slightly caramelized. This could take around 10–15 minutes.
Step 3: Add Tomatoes and Spices
Once the onions are well browned, add the chopped tomatoes. Cook until the tomatoes soften and oil starts separating from the mixture, indicating that it is well cooked. Stir in turmeric powder, chili powder, coriander powder, and a little salt. Keep sautéing the masala until the raw smell of the spices fades and the masala becomes thick and shiny.
Add a splash of water if the masala is too dry or starting to stick. Then sprinkle in garam masala and pepper powder for that extra depth of flavor. You may add a small pinch of sugar to balance the tanginess of tomatoes if needed.
Step 4: Add the Eggs
Gently place the boiled eggs into the masala. You can either add them whole or cut in halves lengthwise. Carefully stir so the eggs get coated in the thick gravy. Simmer on low heat for 5 to 7 minutes, allowing the eggs to absorb the flavors. Tilt the pan occasionally to coat the eggs evenly.
Step 5: Final Touch and Garnish
Once done, switch off the heat. Let the dish rest for a few minutes so the flavors meld. Garnish with fresh coriander leaves or a few more curry leaves sautéed in a little oil for aroma.
Serving Suggestions:
Malabar Egg Roast is typically served with:
- Appam – lacy rice pancakes with soft centers.
- Puttu – steamed cylinders of ground rice layered with coconut.
- Kerala Parotta – flaky, layered flatbreads.
- Chapati or steamed rice – for a simpler meal.
This dish can also be part of a larger Kerala Sadya or festive spread.
Tips for the Best Malabar Egg Roast:
- Use coconut oil – It’s crucial for the authentic taste. Avoid replacing it with other oils unless absolutely necessary.
- Take time with the onions – Slow caramelization is the heart of the dish’s flavor.
- Spice levels – Adjust chilies and pepper according to your tolerance. It’s meant to be spicy but not overwhelming.
- Rest before serving – Letting the roast sit for a while before serving enhances flavor absorption.
Malabar Egg Roast is more than just a dish; it’s a celebration of Kerala’s spice-rich culinary heritage. Try this recipe for a satisfying, flavor-packed meal that brings the essence of South India to your table.
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