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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.
3.50 from 4 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Curries
Cuisine South Indian
Servings 2 -3
Calories 310 kcal


  • 4 eggs boiled and peeled
  • 1 tablespoon oil
  • 2 medium size onions very finely chopped
  • 5-6 curry leaves
  • 1 to mato finely chopped
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder/haldi
  • 1 teaspoon black pepper corn powder
  • ½ 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...


Nutrition Facts
egg roast recipe | kerala mutta roast
Amount Per Serving
Calories 310
* Percent Daily Values are based on a 2000 calorie diet.