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egg roast recipe | kerala mutta roast

A quick and easy egg roast recipe to be eaten with rice or roti and is made using chopped onions and tomatoes.
5 from 1 vote
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Course: Curries
Cuisine: South Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 -3
Calories: 310kcal
Author: Asiya


  • 4 eggs boiled and peeled
  • 1 tbsp oil
  • 2 medium size onions very finely chopped
  • 5-6 curry leaves
  • 1 to mato finely chopped
  • salt - to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder/haldi
  • 1 tsp black pepper corn powder
  • 1/2 cup water


  • Firstly boil eggs, peel them and set aside.
  • Take a pan/wok, add oil and heat it.
  • Into it, add very finely chopped onions and cook till soft.
  • Add curry leaves and cook till the onions turn golden color.
  • Into it add finely chopped tomato and mix.
  • Cook for few minutes.
  • Add salt, red chilli powder, turmeric powder, black pepper corn powder into it and mix well.
  • Cook until the tomatoes turn soft, mushy and until oil appears at the corners.
  • Add some water and cook for few minutes.
  • Add boiled and peeled eggs into the gravy by slitting the eggs slightly.
  • Cook and roast the gravy until water is absorbed and until the gravy is roasted well along with the eggs.
  • Egg roast is ready.
  • Watch the video procedure above...


Calories: 310kcal