Kerala Mutta (Egg) Roast

Recipe by
Total Time:
30 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 4 hard boiled eggs
  • 4 large tomatoes
  • 4 large onions
  • 1 sprig curry leaves
  • 1/2 inch size ginger
  • 2 cloves garlic
  • a pinch turmeric
  • 1 tsp chili powder
  • 1/4 tsp coriander powder
  • 1/2 tsp mustard seeds to pop
  • salt to taste
  • 50 gms coriander or mint leaves

How to Make Kerala Mutta (Egg) Roast

  • Finely chop onions and tomatoes.
  • Make a fine paste of ginger and garlic.
  • De-shell the eggs and halve them, so you have 8 halves.
  • Heat oil in a heavy bottomed pan. Add mustard seeds and allow to pop.
  • Add onions and salt. Sauté till golden brown. Add the rest of the ingredients apart from the eggs. Sauté for 8 minutes till oil separates from the tomatoes.
  • All you have now is a rich gravy of onions and tomatoes. 
  •   Spread the eggs, decorate with mint or coriander leaves.
  • Serve hot as a breakfast or dinner curry for Roomali Roti, Kerala Porota or Appam.