Everyday I hop into my blog, write a few lines put the post into draft to sleep and wind-away. Sheesh these past 3-4 days this the only activity in my blog. I want to post everyday and somehow I just keep postponing. Sometimes I just need a big boost to keep the blogging mojo. I have so many requests from my readers on various recipes, as promised will keep posting them as and when I find time. After a good rest I am back with a lip smacking post of Kerala Egg Roast, a recent favourite among the family. I must tell you that my husband is a picky eater and someone who does not enjoy eggs, can you believe it? I mean he would eat bakes with eggs but its the hardboiled, scrambled and eggy curries that he purely does not enjoy. But me being me does cook with eggs every now and them, not like I am a big fan of them but I do love egg based recipes. This is purely a reason why you would not find many egg based recipes in this space. Long long ago I had posted this recipe of Egg Mint Curry, so lets move on to the recipe now.
Kerala Mutta Roast is a famous Mallu recipe that goes well with appams, parottas and rice. A simple yet delicious curry that is less spicy and easy to make. The curry/ masala base can be used to make chicken, beef or pork alternatives. If you don't like boiled eggs simple make the thokku as a side for rice or chappati it is still delicious.
Verdict ~ My husband said that this was the best tasting egg curry he has ever tasted, asked me to do this once a week ;-)
KERALA EGG ROAST RECIPE
Recipe Source ~ Own
Serves ~ 2-3 generously
Prep & cook time ~ 30 mins
Serving suggestion ~ Rice, Parotta or Appam
Hard Boiled eggs - 3
Oil - 1-2 tbsp
Onions - 3 medium diced thinly
Tomato - 3 medium chopped fine
Ginger garlic paste - 1 and 1/5 tbsp
Kashimi red chillli powder - 1 and 1/2 tsp
Red chilli powder - 3/4'th tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Fennel powder - 1 tsp
Salt - to taste
Water - 1 cup
Curry leaves - to garnish
- Bring water to a boil in a saucepan and add salt to it, let the eggs boil for 8-9 minutes, drain the salt water and immerse them in cold water. Later peel the shells and set aside.
- Add oil in a wide pan, tip in the ginger garlic paste and let it roast on medium flame until golden. Add the chopped onions, and let it roast a bit (this gives flavour to the dish), on medium flame until golden and well roasted
- One the onions are nice and golden, add the chopped tomatoes and give a good mix, let it cook covered and cook for 3 minutes until mushy, you can add salt at this point
- Once the tomatoes are mushy, move the paste to the side, as the oil oozes out of the paste add the spice powders and fry it, then mix to the curry. Now this should look like a thick mass.
- Add a cup of water to the paste and dilute it, let it cook further for 4-5 minutes in medium flame until the thokku (masala) releases oil. Check for salt and spice at this point, tip in the halved eggs and curry leaves.
Serve hot along with your favourite main.
- Make sure the onions are well fried and golden this gives flavour to the dish, also adding fennel powder gives a unique and exquisite taste to this curry
- You can also make the same thokku base for chicken or mutton or make it plain to go as a side with rice or roti
- I used home-made ginger garlic paste in this recipe, hence the taste was too good.