Kerala Style Egg Roast Recipe

Egg Roast is a common side dish for traditional Kerala breakfast dishes like Appam, Idiyappam. Though a bit time consuming, it’s worth it.

Here is the recipe…

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Egg Roast

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Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 3 -4
Author: Maria Jose Martin

Ingredients

  • 4 Egg (boiled)
  • 1 tbsp each Crushed ginger & garlic
  • 2 Green chilli (slit lengthwise)
  • 3 medium – big Onion (finely sliced)
  • 1 big Tomato (sliced)
  • 1 tbsp Chilli powder
  • 2 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam Masala
  • Oil
  • Salt
  • 1/2 – 1 cup Hot Water
  • Curry leaves

Instructions

  • Heat oil in a pan. Add crushed ginger& garlic & green chillies. Add onion & stir. Mix all the masala’s together with a liitle oil & make a paste. When onion becomes brown colour add the masala paste.
  • When oil starts appearing add the tomato pieces. When the tomato pieces are cooked add enough hot water & cover & cook. When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Garnish with curry leaves & serve. If more gravy is required add 1/2 cup thick coconut milk.
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  • Hello Maria,
    I enjoyed making this egg roast for my husband…and it tastes pefect.I liked the idea of mixing the masalas with oil and adding to the curry as they don’t burn while cooking.Being a non-keralite who loves kerala veg/egg based dishes I must say that your recipes are very inspiring and your website is pleasing and appetising too.

  • Rekha, happy to hear that you liked the recipe and thanks for your sweet words. Please do keep visiting and try other recipes also.

    Take care
    Maria

  • thankyou very much maria, im started here cooking last two months, and that was great expse, I like a homely food it will takes me my moms ……….. thankyou…we are two three batchlers in mumbai, now feels good

    • Hi Jolly

      Hope you find these recipes useful. These days am trying to post some easy Kerala style bachelor recipes. Hope you find that interesting.

      Please do try the recipes :)

      Cheers
      Maria

  • Hi Maria, I made this yday for paalappam and it was tooo tooo too good. We really enoyed it…..I can’t believe I never made it before. by the way which Kashmiri chilli powder do u use?I have been using Eastern Kashmiri which had good colour and less erivu. but then I started using Melam Kashmiri which is quite hot. So i reduced the chilli powder..:)

    By the way I make my chicken curry exactly the same way, but add chicken to this masala instead of eggs and there will be gravy and not as thick as this masala. try making it and have it neychor…thats the best Neychor combo:)

    • Shabs dear

      very happy to know that you liked it :) I too make it with appam.

      My mom in law sends me kashmiri chilly powder from Kerala, she gets it powdered from a nearby mill.

      I’ve tried chicken also with the same recipe, but havent tried it with neichoru. Next time I will do that, athu alochikkumbo thanne my mouth is watering ;)

  • Hi Maria,

    I tried this recipe and it came out ok. I think the coconut milk made it less spicy and I usually like egg roast spicier. Can you suggest how I can make the spicy version of this? without coconut milk?

    Thanks,
    Priya

    • Hi Priya,

      Are you referring to this egg roast recipe? Because this recipe doesn’t have coconut milk and it’s kind of spicy too.

      If you are referring to scrambled egg curry, its a mild curry. You can make it spicy by increasing the qty of masala.

      Cheers
      Maria

  • thankx maria….it tasted really gud with less sp icy…my 5 yr old son tasted for the first time the gravy. infact i was luking for an easier menu & just dropped in here….i had tried ur other recipes too…..u’ve got mouthwatering dishes at ur hands…kp going….& must say…gud blog.

    • Hi Sabitha,

      Thank you so much dear for trying out the recipes from here. Really happy to know that you like it :)

      Cheers
      Maria

  • Hi. Tried out the anda curry recipe. Absolutely loved it. I was in Kerala for four years persuading my engineering course and then I got married and moved over to the U.K. Since leaving Kerala I have often missed the hostel food. But trying out your anda curry recipe brought back all the old happy memories. Thanks a ton for the recipe and am looking forward to trying out all your other recipes.

    annapurna

    • Hi Annapurna,

      Thanks dear. Good to know that you liked it and also it brought back many good memories to you :)

      Hope you will like the other recipes too.

      All the best and happy cooking !

      Cheers
      Maria

  • Hi Maria ,
    this time tried the Egg Roast …. was really gud & also easy to prepare..added cocnut milk also …. will reply u after trying a new dish (planning for either dragon chicken or honey glazes chicken) this week itself…thank u

    • Hi Deepthi,

      Thanks again dear for trying the recipes from here :). I also add coconut milk to this at times, especially if I’m making it for appam.

      I do hope your chicken comes out well. All the best!

      Cheers
      Maria

  • Hi Maria,

    I would like to ask you something, when you are providing a Nadan Kerala recipe then why don’t you stick with Nadan Style? ie, Garam Masala is not nadan. It is purely North Indian. I am a pure Malayali from Kottayam and married to a Punjabi, so i know the differece between Nadan and noth indian.

    Why don’t we stick with our Masala which will keep our Nadan taste otherwise it is not nadan.

    Regards,
    kavitha Sood

    • Hi Kavitha,

      I’d like to clarify something here. Nowhere in this site I’ve mentioned that I’m an authority on Kerala cooking. It’s an humble attempt on my part to share the recipes that I cook at home.

      As far as my limited knowledge in Kerala cooking goes, we use garam masala at home in Kerala, which is commonly referred as ‘erachi masala’ at my place. Also though I’m not married to a Punjabi to know the fine details of Punjabi cooking, I’ve Punjabi friends from my childhood days & so I’m a bit familiar with their style of cooking too. I’ve realised that they also use garam masala in cooking but the spices used in Kerala style garam masala is very different from North Indian style Punjabi masala.

      Cheers
      Maria

    • The world is ever changing. What is nadan to a Kottayam girl will not be nadan to a Kasargod  or Thiruvananthapuram girl. Cooking within Kerala also varies depending on where you live. Also if you have noticed people use Eastern, MDH, Priya and etc: brands now instead of creating authentic masalas from original spices. So at this point its hard to define Nadan anyway. Nadan is your perception of what your mother and grandmother made. 
      I would not have commented here if you had given some credit to Maria along with your critique. She has provided many wonderful recipes for you and me. The least you could have said was “Thank you for this wonderful effort to put up a blog at your own time and expense,” for the benefit of many others who are likely never to pay her 1 cent and then posted your question. Or you could of said it after she responded to you. 
      Maria, I think you answered well. Your blog is very friendly and I applaud you for being generous especially coming from Kerala. I live in the US now and have a huge appreciation for those who are humble and like to give for the benefit of others and when I see people like Kavitha I am saddened and wish why more people from “God’s Own Country” can not be more like “God’s children”. Keep up the good work.

      • Hi Lincy,

        Thank you very much for taking time to post the comment here. I appreciate it very much :) I do agree with what you’ve said ” Nadan is your perception of what your mother and grandmother made.”

        Thanks again for your kind words, support & encouragement.

        Wish you & your family a happy & blessed new year!

        Cheers
        Maria

  • Tried this out yesterday at home :) was not bad, I guess (pretty new to this whole game of cooking…lols). Liked your blog (neat design,organised and search engine friendly too) and congrats for the effort you have put into.

    cheers

    Jojo

    • Hi Jojo,

      Thanks & hope you got a feel of cooking by now :) The credit for the site design & related stuff goes to my husband, he does that.

      Hope you will visit this space often…

      Happy cooking :)

      Cheers
      Maria

  • Hi Maria!
    Do you have any motta curry recipes (the one w/ potatoes) ? Lent is coming soon and I have a lot of eggs (and of course, lots of rice), and I wanted an egg curry dish that I could eat w/ rice and bring to work. I like egg roast for appam, but not for rice. Any suggestions?
    Thanks!!

    -Joyce :)

    • Dear Joyce

      I havent tried egg curry with potato yet. But I guess you can modify this recipe a bit & convert into an egg potato curry :)

      You can either use the same masala or make sme minor changes like adding pepper powder instead of red chilli powder. Also you can add other spice powders like fennel powder, meat masala etc. Also follow the same recipe till adding tomatoes. Just before adding tomatoes, you remove the masala from fire & let it cool. Grind it to a thick paste & bring it back to stove. Add tomatoes & continue cooking. You can add boiled potato cubes at this stage. Also towards the end you can add cashew paste if you wish. Add water to adjust the thickness of the curry.

      Hope I didnt confuse you :)

      Cheers
      Maria

  • Hi Maria,

    Tried out the Egg Roast and it came out superb…..Its a great combination with Puttu too…. Loved it !!

    Deepthi

    • Hi Deepthi,

      Thanks dear for trying this recipe & also for sharing your feedback here :) I’m glad you liked it. Yep, it’s a great combo with puttu also…

      Cheers
      Maria

  • Maria,

    Tried out the Egg Roast and it came out really good…..It was really good with idiyappam…….thanks for sharing……

    Manju

  • Hi Maria,
                   Thanks for the recipe.It came good and tasted great!

  • maria , again dhanyahere….it came out sooooooooooooo well…after a long time im makin this egg curry n i was dbtful…it has reached a point where i cannot live without ur site….lol….keep u the good wrk!!!!

  • Hi,
    I am a new visitor and i quite liked this website. I would like to know if there would be a lot of difference in taste when using ginger & garlic paste than grounded ginger and garlic?

    • Hi Guest,

      Thank you for visiting & also for the comment! Are you referring to the store bought ginger garlic paste? In that case, freshly ground ginger garlic is definitely better.

      Cheers
      Maria

  • dear maria,
                                                                                                                                      i am bobby. i made mutton curry for my hsbnd and he was so happy.thank u for ur beautifl recipe.if u wre near me i wud hav given u a hug.thank u so much. 

  • Dear Maria,
    Thanks a ton for the vattayappam recipe.It really turned out good and my kids relished it.Instead of the roasted rice flour can one use raw rice too?

    • Hi Sapna,

      Great to know that your vattayappam came out well. Thanks for trying it. You can make it with raw rice also, but I havent tried it yet.

      Cheers
      Maria

  • Hi Maria,
    I tried out the egg roast , but didnt have the coconut milk right away ….so instead of that I added a bit of mashed potato powder (the ones that you can make aloo tikki with ) now my curry turned out more like a egg curry not the nadan style egg roast.   Am wondering if I wanted to give it that nadan taste , if I now add coconut milk to the curry …will it work ?  Also I used the saffola oil instead of coconut oil to cook .. would that have made the difference ?

    • Hi Sue,

      I’m so sorry for the delayed reply. I was down with flu for a few days, that’s why :(

      I’m not familiar with the mashed potato powder, so I’m not sure how it will taste if you add coconut milk now. Also if you want pure nadan taste, you have to use coconut oil.

      Cheers
      Maria

  • Hi Nanthi,

    Your version reminds me of omelette curry. Though I havent tried it yet, I’ve seen it some cookery books. Thanks for sharing your version here :)

    Cheers
    Maria

  • Thanks Maria!! I tried with egg masala powder..still it came out well..next time i will try with chilli and other powders..

  • Hi maria, Hats off to you and your recipes … I really enjoyed this special (Egg Masala). Please do come up with more number of recipes dear :)

    • Thanks Nishana! Good to know that you enjoyed this recipes. I try my best to post one recipe per week, so keep checking this space for new recipes :)

      Cheers
      Maria

  • Hi Maria,

    Thank u for u superb recipe …………………..I loved it and everyone in my family tried it ………………..I followed each thing step by step and in correct measure and it worked out well………… thanks a lot . I tried the Motta roast with coconut milk and it gave best taste for the curry . You are Genius . Lov u for your recipe . Let me try other curry’s of yours. Now I want to try only your curry.

    • Hi Bessy,

      Thanks a lot dear for your lovely feedback :) Really happy to know that you liked this recipe.

      I do hope you get time to try out other recipes as well..

      Happy cooking :)

      Cheers
      Maria

  • hai Maria vry glad tht ur recipes r too gud to try ……..aftr long search i came sudenly to ur blog nd thought to try nd it wrked out well too so all credit goes too u i made my dish mre tasty by adding coconut milk powder milk………….so wanna invent mre new dishes frm ur booklet…

  • Hi Maria…. I tried it today.. it turned out to be awesomelyyy awesome…..no other words to explain.. felt so proud about my cooking today :):)

  • I just wanted to thank you Maria. Even if my mom is an awesome cook, she just cannot perfect the egg roast. So thank you for finally giving me a recipe that gives the perfect egg roast. Keep up the great work! Your format of personal stories before the recipe makes me feel like I am getting the recipe first hand from a friend. Also your Nutella chocolate cake recipe is my 15 yr olds first introduction to cooking. It came out great and gave her a lot of confidence to try new ones. So thanks for making you recipes easy enough for a teenagear to follow!

    • Hi Rosh,

      Thank you very much for taking time to leave a comment here :)

      Thrilled to hear that your daughter’s first recipe was from this place. Please do say my hi and also best wishes to her.

      Good to know that the egg roast worked out well for you and it’s always a pleasure to hear that you enjoy my stories :)

      Cheers
      Maria

  • Great job with the site and awesome recipes; Tried few of your ‘naadan’ recipes and came out great; Thank you for sharing Maria!

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