Egg Roast / Kerala style Egg Roast

Egg Roast is a great dish with dry gravy and is popular mainly in Kerala. It goes well with most of the Kerala breads like Palappam, Idiyappam, Aval Appam, Parotta etc. Eggs are boiled and roasted in a spicy onion gravy. The gravy for Kerala Egg Roast is dry unlike egg masala curry and the ingredients used differ, from place to place in Kerala. Egg Roast is a common breakfast dish served with Appam or Idiyappam or Parotta in most Kerala restaurants. The taste slightly varies as per the spices used. Also known as Mutta roast, this dish is quite easy to prepare. If you prefer gravy style, check my Mutta curry / Egg Curry with Potatoes, another favourite Egg recipe.

Most of the people use Instant Egg Masala available in Super Markets for Egg Roast, but we are not sure how safe it is for us. After hearing the shocking stories of adulteration in curry Powder factories, I think it is safe to make your own Masala to make all sorts of delicious curries. I don’t use Instant Masala Packets, except for Pav Bhaji, as the flavors are different for the same. But for most of the Kerala dishes like Beef roast, chicken roast, Liver roast, Duck Roast, Fish curry, Biriyani etc. I use Masalas available at home, or prepared at home. Also, check my homemade Garam Masala, Sambar Powder, Chammanthi podi etc.

Try this simple and tasty Egg Roast recipe that everyone can prepare. It is very easy; I don’t even use coriander powder for this recipe. Sounds unconventional, right? Well, try it and you will agree that being unconventional sometimes is tasty. I can promise you that this simple and tasty egg roast will be promptly devoured by kids and adults alike. Start boiling those eggs and we will begin right away.

Time : 20 mts
Serves: 4


Boiled Egg: 4 nos
Onions: 4-5 nos
Green Chilly: 2 nos
Tomatoes: 2 nos
Curry leaves: 2-3 sprigs
Ginger: 1’ piece
Garlic cloves: 10 nos
Kashmiri Chilly Pdr: 2 tsp
Pepper pdr: ½ tsp
Turmeric Pdr: ½  tsp
Garam Masala Pdr: 1 tsp
Oil: as required



Boil the eggs and take out shells. Make deep slits and keep aside. Slice the onions, slit green chillies, chop ginger, garlic (You may use ginger garlic paste -1 tbsp). Heat oil, add the curry leaves, sauté the onion, green chillies, garlic and ginger till translucent. Mix all masala/ spice powders with little water and make a good paste. Add this to onion mix and sauté for some time. Add the chopped tomatoes and fry till they are mashed and well combined. Add the boiled eggs and cover with the gravy. Mix well and transfer to a serving plate. Serve hot with Appam, Idiyappam or Parotta.

Serve with:

Egg Roast goes well with Parotta, Puttu, Idiyappam and Appam.


  • Green chilly should be medium spicy. If it is too hot, add only one.
  • The spice level is medium, if you want it spicier please increase the Chilly powder.
  • I have used Kashmiri chilly powder for more color and appeal. If you are using red chilly powder, adjust accordingly.
  • For boiling eggs, add salt and 1 tsp vinegar to the water, add cleaned eggs and bring to a boil on medium flame. After it boils for five minutes, cover and keep aside for 10 minutes, while you prepare the gravy.

Enjoy and let me know if you like it. God Bless!!

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