Nadan Mutta Roast, mutta roast kerala style, egg roast kerala recipe, egg gravy recipe

Nadan Mutta Roast (Egg Roast Kerala Style)

 

Nadan Mutta Roast, mutta roast kerala style, egg roast kerala recipe, egg gravy recipe

Nadan Mutta Roast

Nadan mutta roast is one item which you can see in almost all restaurants menu card in Kerala. It goes well with Appam, Kerala parotta, chapatti etc. It’s easy to make and is a very good side dish for breakfast. Its hot spicy and rich with flavors.


 

Nadan Mutta Roast Recipe

Ingredients:

  • Hard boiled eggs – 5
  • Onion – 2 big (sliced finely)
  • Fennel seeds (perumjeerakam) – ½ tsp
  • Ginger  garlic paste – 4 tsp
  • Red chilli powder – ½   tsp
  • Kashmiri chilli powder – 1 tsp
  • Turmeric powder – ½  tsp
  • Coriander powder – 4 tsp
  • Warm water –  ½ cup
  • Curry leaves – few
  • Oil – 5 tbsp
  • Salt

(Note: 1 Cup = 250 ml. Vary the amount of chilli as per your spice level)

Method:

Mutta Roast

  • Heat oil in a pan and fennel seeds, sliced onion and curry leaves.
  • Cook with the pan covered and stir in between till onion turns brown in color (It takes approx 15-20 min for this, note the color in the picture)
  • Add ginger garlic paste and saute for 2-3 min.
  • Add red chilli, kashmiri chilli, turmeric, coriander, salt and saute for 2-3 min.

 

Mutta Roast1

  • Add warm water and mix well and allow it to boil.

 

Mutta Roast2

  • Cut boiled eggs into 2 and add it to the pan.

 

Mutta Roast3

  • Gently put the gravy on each egg pieces so that its covered well with gravy.
  • Cook with the pan covered in medium flame  for 5-6 min.
  • Serve hot with appam/ chapatis etc

 

Tips:

  • Add 1 tsp of salt when you are boiling eggs. Its easy to remove the egg shell after boiling.
  • If you want more gravy add increase the amount of warm water to 1 cup

 

Nadan Mutta Roast (Egg Roast Kerala Style)
Author: Vimmy
Serves: 3-4
Ingredients
  • Hard boiled eggs – 5
  • Onion – 2 big (sliced finely)
  • Fennel seeds (perumjeerakam) – ½ tsp
  • Ginger garlic paste – 4 tsp
  • Red chilli powder – ½ tsp
  • Kashmiri chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 4 tsp
  • Warm water – ½ cup
  • Curry leaves – few
  • Oil – 5 tbsp
  • Salt
Instructions
  1. Heat oil in a pan and fennel seeds, sliced onion and curry leaves.
  2. Cook with the pan covered and stir in between till onion turns brown in color (It takes approx 15-20 min for this, note the color in the picture)
  3. Add ginger garlic paste and saute for 2-3 min.
  4. Add red chilli, kashmiri chilli, turmeric, coriander and saute for 2-3 min.
  5. Add warm water and mix well and allow it to boil.
  6. Cut boiled eggs into 2 and add it to the pan.
  7. Gently put the gravy on each egg pieces so that its covered well with gravy.
  8. Cook with the pan covered in medium flame for 5-6 min.
  9. Serve hot with appam/ chapatis etc
  10. Tips:
  11. Add 1 tsp of salt when you are boiling eggs. Its easy to remove the egg shell after boiling.
  12. If you want more gravy add increase the amount of warm water to 1 cup

 

 

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