A famous Kerala delicacy which is very popular in the small restaurants of kerala. It is served along with appam mostly.
Course: Side Dish
Author: sharmila kingsly
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Standard 1 cup measures 240 ml
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
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.
Serve hot with appam.Make sure you cook the onions perfectly as they are the key for a good roast.
Keyword Egg Roast, Kerala Egg Roast, Nadan Mutta Roast