Kerala style egg roast is always remembered with Appam, a traditional breakfast bread of Kerala. This combination is very popular and an everyday favorite of many Malayali households. It is a match made in food heaven. You could even hear the rhythm of ‘appam mutta roast!!!…appam mutta roast!!!…’ (or appam mutta curry) in almost all the railway stations of Kerala. These food vendors sell many breakfast dishes, and appam with Kerala style egg roast is one among them.
Egg roast is a very easy and quick side dish that could be prepared without any hassle. Except for boiling the eggs, it needs no prior preparations. Take a quick look at how to prepare this tasty Kerala style Egg roast. Sliced onions are sauteed until soft and golden brown, and then mixed with tomatoes, green chilies, ginger and curry leaves. The blend of spices makes this dish an all time favorite among Keralites.
So moving on to the recipe. First heat oil in a pan. Then add the sliced onions and saute until they turn soft and light brown in color. Next add the chopped ginger, green chilies and curry leaves. And saute for a minute. Then simmer the flame. Add turmeric powder, red chili powder and coriander powder. Mix well. Next add the chopped tomatoes and saute until they turn soft and mushy. Add the crushed fennel too and mix well. This is optional. Until very recent times, I did not used to add crushed fennel seeds. But it definitely enhances the flavor and makes the egg roast more delicious.
Next make 4-5 slits on each of the boiled eggs. Now add the boiled eggs to the egg masala and and coat them well with the masala. Cook on low flame with lid on, for 1-2 minutes for the flavors to infuse. Switch the flame off. And then serve it with hot appams or idiyappams. Eggs are versatile and you can cook eggs in many different ways. Making this Kerala style egg roast is quite easy and simple. Once you have the eggs boiled, making the onion masala is just a breeze.
So when you are in doubt and want to make some easy side dish for breakfast, try this tasty and spicy Kerala style egg roast. You may adjust the spice levels according to your taste. I usually limit the amount of red chili powder used to 1 tsp, as I add 2 green chilies. You may add up to 1 and 1/2 to 2 tsp.
There are many variations of this recipe. But this is the way I usually prepare it at home. Isn’t it quite easy? So please do try it. And check out few other simple recipes like Paneer Kheema Masala, Easy Vegetable Curry, Coconut Chutney and Egg coconut curry.