Nadan Mutta Roast | Kerala Egg Roast
A famous Kerala delicacy which is very popular in the small restaurants of kerala. It is served along with appam mostly.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Coconut Oil – 1 tbsp
- Onion – 3
- Salt as needed
- Crushed ginger – 1 tbsp
- Crushed garlic – 1 tbsp
- Green Chilli – 1
- Coriander powder – 1 tbsp
- Red Chilli powder – 1 tbsp
- Turmeric powder – ½ tsp
- Water – 1 cup
- Sugar – ½ tsp
- Boiled Egg – 4
- Curry Leaves a spring
Instructions
- Heat a pan with oil, once its hot add in the sliced onions Add in the required salt and saute the onions. Cook in a low flame until the onions turn slightly golden.it might take close to 20 mins in low flame
- Now add in the crushed ginger and garlic and the green chilli. Saute till the raw smell leaves. Now add in the chilli powder ,Coriander powder and turmeric powder.
- Mix well until the masala blends and then add in the 1 cup of water.
- Cook in a low flame for 5 mins or until the gravy thickens. Now add in the Salt if required and the sugar.
- Then add in the boiled eggs and saute. Finally garnish with a spring of curry leaves and switch off the flame.
Notes
Serve hot with appam.
Make sure you cook the onions perfectly as they are the key for a good roast.
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