One of the easiest and tastiest weekend breakfast dishes popular across Kerala has to be egg roast. Kerala Egg Roast is a semi-spicy gravy dish made with onions and tomatoes, spices, and boiled eggs. The onions in egg roast are sauteed till golden brown and that gives this gravy a distinct flavor. Kerala Egg roast is mostly served with appam or Idiyappam. You can also have Egg roast with chapati or rice.
Side Dish
Serving : 4
Prep Time : 10 min
Cooking Time : 25 min
1. Eggs, boiled and shelled4
2. Onions, thinly sliced1
3. Tomatoes, chopped<2
4. Garlic5 cloves
5. Ginger1-inch
6. Curry leaves2 sprigs
7. Green chillis, slit4
8. Fennel seeds¼ tsp
9. Turmeric powder¼ tsp
10. Chili powder2 tsp
11. Coriander powder2 tsp
11. Pepper powder½ tsp
12. Garam masala powder1 tsp
13. Coconut oil2 tbsp
14. Salt to taste
1. Boil eggs in enough water for ten to twelve minutes while you prep the ingredients. After ten minutes of boiling the eggs add them immediately to cold water and then after a minute remove the skin. This helps in peeling the eggs properly without breaking them.You can either cut the eggs in half or keep them whole
2. Next crush coarsely in a mortar and pestle ginger, garlic, fennel seeds.
3. Heat oil in a heavy-bottomed pan and add the crushed ginger garlic and fennel seeds. Saute for a minute and add the onions. Add salt to taste, curry leaves and slit green chillis. Saute well till onions turn golden brown in color.
4. Once the onions have turned golden brown add the turmeric powder, chili powder, coriander powder, pepper powder, and garam masala. Mix well on low heat till the oil separates.
5. Once the onions have turned golden brown add the turmeric powder, chili powder, coriander powder, pepper powder, and garam masala. Mix well on low heat till the oil separates.
6. Once done add the tomatoes, saute for a minute and close the lid. Cook till tomatoes are soft and mushy.
7. After the tomatoes are cooked add a few tables spoons of water and check the seasoning. Adjust accordingly.
8. Add the eggs to the onion tomato gravy and cook for two mins till the eggs are coated well with the masala.
9. Serve Kerala Egg Roast Masala with Appam, idiyappam, Neer dosa for an awesome weekend breakfast.
One of the easiest and tastiest weekend breakfast dishes popular across Kerala has to be egg roast. Kerala Egg Roast is a semi-spicy gravy dish made with onions and tomatoes, spices, and boiled eggs. The onions in egg roast are sauteed till golden brown and that gives this gravy a distinct flavor. Kerala Egg roast is mostly served with appam or Idiyappam. You can also have Egg roast with chapati or rice.
Side Dish
Serving : 4
Prep Time : 10 min
Cooking Time : 25 min
1. Eggs, boiled and shelled4
2. Onions, thinly sliced1
3. Tomatoes, chopped<2
4. Garlic5 cloves
5. Ginger1-inch
6. Curry leaves2 sprigs
7. Green chillis, slit4
8. Fennel seeds¼ tsp
9. Turmeric powder¼ tsp
10. Chili powder2 tsp
11. Coriander powder2 tsp
11. Pepper powder½ tsp
12. Garam masala powder1 tsp
13. Coconut oil2 tbsp
14. Salt to taste
1. Boil eggs in enough water for ten to twelve minutes while you prep the ingredients. After ten minutes of boiling the eggs add them immediately to cold water and then after a minute remove the skin. This helps in peeling the eggs properly without breaking them.You can either cut the eggs in half or keep them whole
2. Next crush coarsely in a mortar and pestle ginger, garlic, fennel seeds.
3. Heat oil in a heavy-bottomed pan and add the crushed ginger garlic and fennel seeds. Saute for a minute and add the onions. Add salt to taste, curry leaves and slit green chillis. Saute well till onions turn golden brown in color.
4. Once the onions have turned golden brown add the turmeric powder, chili powder, coriander powder, pepper powder, and garam masala. Mix well on low heat till the oil separates.
5. Once the onions have turned golden brown add the turmeric powder, chili powder, coriander powder, pepper powder, and garam masala. Mix well on low heat till the oil separates.
6. Once done add the tomatoes, saute for a minute and close the lid. Cook till tomatoes are soft and mushy.
7. After the tomatoes are cooked add a few tables spoons of water and check the seasoning. Adjust accordingly.
8. Add the eggs to the onion tomato gravy and cook for two mins till the eggs are coated well with the masala.
9. Serve Kerala Egg Roast Masala with Appam, idiyappam, Neer dosa for an awesome weekend breakfast.
