Make delicious Egg Roast in 2 ways – Kerala egg roast and spicy roasted eggs. Egg Roast is a zesty fare in which eggs are cooked and coated in a spicy and caramelized onion-tomato gravy. These Kerala style roasted eggs are not only packed with goodness and flavor but is also fast and easy to rustle up. The heat from the ground spices and the sweetness of the caramelized onions perfectly complement the eggs. The flavors also come along well due to the roasting of the onions and the slight tartness of the tomato, which gives it a unique flavor.
Made with essential pantry ingredients typical of this South Indian state, this Kerala egg roast curry is filled with protein and will leave you licking the curry off your fingers. The base of this curry is caramelized onions and tomato, which is seasoned with crushed ginger and garlic along with ground spices. On top, the usage of coconut oil and curry leaves further enhance the flavor of this hearty dish.
This coconut-free dish made in Kerala style is usually served with appam, puttu, and noolapam as a breakfast fare in most Kerala households. But then, they can be served as lunch or dinner with chapathi or naan or any Indian flatbread.
Warm, hearty, and richly flavorful, my recipe for the Kerala egg roast is simple and is perfect for those days when you like to tickle your taste buds. Based on your spice preference, you can play around with the ground spices you have in hand.
I also share a 5 mins spicy roasted egg recipe made with just a handful of ingredients. If you are looking for a side dish that add some nutrition and zing to your meal without having to spend a lot of time, give this second recipe a try.
How to Make Kerala Egg Roast (Stepwise Photos)
To begin with, place the 4 eggs in a deep saucepan filled with water and then heat it over medium-high heat. Tip: Make sure that the eggs are not on top of each other and are completely immersed in water.
Once it starts boiling, lower the heat and allow it to simmer for another 10 minutes.
When the time is up, remove pan from the heat and set it aside for 5 to 10 minutes, if time permits. Now, drain the water and deshell the eggs. Make slits or poke holes on it randomly.
Next, heat 2 tablespoon of oil in a large skillet over medium-high heat. Tip: If you have a cast-iron skillet, that would be perfect for making this egg roast as it lends a darker color to the gravy.
Once the oil is hot, stir in the ½ tsp. mustard and ½ tsp crushed fennel seeds. When they start to crackle, add the 4 finely chopped onions. Lower the heat to medium.
Sauté them until golden. Spoon in 1 tsp. of both crushed ginger and garlic to it along with a bit more of oil if required and salt. Tip: Adding salt helps to sweat the onions. You may add about ½ tsp. of salt at this point.
Continue cooking on a low to medium heat, until the mixture has browned lightly but not burnt.
After that, reduce the heat to low. Add ¼ tsp. of turmeric powder, ¾ to 1 tsp. red chili powder, ¼ tsp. black pepper powder, 1 tsp. Garam Masala and 2 tsp. of coriander powder to it.
Give the spicy onion mix a good stir.. Once the spices have no lingering smell, add the 1 finely chopped tomato and stir well. At this point, the oil would be well absorbed by the spices, and the mix will be dry.
Cook for another 5 to 10 minutes or until the tomatoes have broken down and the gravy has absorbed the masala’s flavors.
Add ¼ cup of hot water and bring the whole mixture to a boil. Cook until the water evaporates.
Finally, add the 4 boiled eggs and a few sprigs of curry leaves. Keep stirring and roast the eggs until the whole mixture has caramelized and turns darker. The longer you roast the better the flavors are. It takes about 7 to 10 mins for the egg roast to reach that stage. Taste test and add salt if required at this stage.
Tip: If you prefer, you can mash one egg yolk to it for a thicker consistency. Set it aside for ten minutes for the flavors to meld. Roast until the oil starts to separate from it.
Garnish with coriander leaves, if preferred. Serve it hot.
Recipe 2 – Roasted Eggs
To make these roasted eggs, all we need is few sprigs of curry leaves, crushed garlic cloves, red chili powder and ghee or oil. The aroma of ghee fried curry leaves and lot of crushed garlic is just too good in this dish. This is a must try during the winters as garlic keeps the body warm.
If you are on a low fat diet and want to reduce ghee, you may substitute half the ghee with oil.
1. Add 2 tablespoons ghee or oil to a hot pan. When it turns slightly hot, add a pinch of mustard seeds, 2 to 3 pinches of cumin seeds, 7 to 8 crushed garlic cloves, 1 sprig curry leaves. Fry until the curry leaves turn crisp.
2. Poke the boiled eggs with knife or picks. Or cut them to half. If you skip poking them, they can burst. Add the eggs slowly. Sprinkle salt to taste, 1/8 teaspoon turmeric and fry until the eggs and garlic turns golden.
3. Add 1/2 to 1 teaspoon chili powder and 1/2 teaspoon garam masala powder and 1 tsp coriander powder. Turn off the stove and stir well. When it cools down a bit. add lemon juice.
Serve roasted eggs with rice and rasam.
Egg Roast (Spicy Roasted Eggs)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 4 Boiled Eggs
- 2 tablespoons oil (Preferably coconut oil)
- ½ teaspoon Mustard Seeds
- ½ teaspoon Fennel Seeds
- 2 cups onions sliced thin (about 2 to 3 medium onions)
- 1 teaspoon Ginger , crushed
- 1 teaspoon Garlic , crushed
- 1 sprig Curry Leaves
- ¼ teaspoon Turmeric Powder
- ¾ to 1 teaspoon Red Chili Powder (adjust to taste)
- ¼ to ½ teaspoon Black Pepper Powder
- 1 teaspoon Garam Masala
- 2 teaspoons Coriander Powder
- 1 medium Tomato , finely chopped (about ⅓ cup)
- ¼ cup hot water
- ½ teaspoon salt (more if needed)
- Boil the 4 eggs and deshell. Poke them with a fork randomly or make slits on it. Set it aside.
How to Make Egg Roast
- Pour oil to a heated pan over medium heat. Add mustard seeds and fennel, allow to crackle.
- Add sliced onions and salt. Sauté them until lightly golden.
- Add crushed ginger-garlic and saute until the onions turn slightly caramelized.
- Spoon in turmeric powder, chili powder, black pepper, Garam Masala and coriander powder. Saute for a few minutes or until the raw smell goes.
- Add finely chopped tomato and cook until it becomes mushy. Pour hot water and mix well. Cook until the water evaporates.
- Transfer the boiled eggs and a few sprigs of curry leaves. Fry them for 10 minutes, until the onions caramelize and the egg roast turns aromatic. Taste test and add more salt.
- Serve egg roast hot with appam, puttu, chapathi, or naan.
- Variation: If you prefer a creamier curry, you can add coconut milk to it towards the end instead of adding water. Or else you can even add poached eggs to it instead of boiled eggs.
- If possible, use coconut oil to make the curry.
- You can increase the spice powders if you prefer a more spicy version.
- Avoid ginger-garlic paste for this recipe, as the crushed garlic-ginger mix lends an authentic taste.
- If desired, you can add half a teaspoon of sugar or jaggery at the end to balance the flavors.
- Instead of red chili powder, you can use Kashmiri chili powder.
- Avoid using large tomatoes, as tomatoes are added to this recipe for a slight tang taste.
- Do not skip using curry leaves, as it plays a significant role in providing authentic South Indian flavor.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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