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South Indian · Indian

Kerala egg roast

Contains egg (no meat or fish)

മുട്ട റോസ്റ്റ് · muṭṭa ṟōsṟṟ

Hard-boiled eggs folded into a thick masala of slow-browned onions, tomato, ginger and Kashmiri chilli cooked in coconut oil with curry leaves.

Kerala egg roast is a South Indian egg dish, ready in about 50 minutes and made with egg, coconut oil and onion. It serves 3 and is rated easy to cook.

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Kerala egg roast: boiled eggs in dark caramelised onion masala with curry leaves
Photo: Renupradhul / Wikimedia Commons · CC-BY-SA-4.0
Prep
15 min
Cook
35 min
Total
50 min
Serves
3
Level
Easy
Calories
342

Ingredients

3 servings

Equipment

Method

  1. Step 1

    Hard-boil the eggs (opens in a new tab) for 10 minutes, cool in cold water, peel and make a few shallow slashes in each.

  2. Step 2

    Heat the coconut oil (opens in a new tab), add the fennel, then the onions (opens in a new tab) with a pinch of the salt. Cook, stirring often, until soft and deep golden brown.

    Patient browning of the onions is what gives roast its sweetness and body.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add ginger, garlic (opens in a new tab), chillies and curry leaves (opens in a new tab) for 2 minutes. Lower the heat, add the ground spices and stir for a minute, then add the tomato (opens in a new tab) and remaining salt and cook until the tomato melts.

    • 7 min
    • medium-low heat

  4. Step 4

    Add the water and the eggs (opens in a new tab), turning them in the thick masala for 3–4 minutes. Sprinkle with garam masala (opens in a new tab).

    • 4 min
    • low heat
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Kerala, India · Well documentedMore food from India
Dish
Breakfast · Dinner · Egg dishes · Curries · Main courses
Cooking method
Boiled, Sautéed
Taste
spicy (chilli heat), sweet & savoury, aromatic / warmly spiced, rich
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Egg · Coconut oil · Onion · Fennel seeds · Fresh ginger · Garlic
Techniques
Sautéing · Boiling

Allergens

  • Contains: Eggsfrom egg

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

342 kcal per serving

Estimated

1 serving ≈ 311 g · recipe makes 3

Where the energy comes from

  • Protein 18%
  • Carbohydrate 21%
  • Fat 62%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy342 kcal110 kcal
Protein15.2 g4.9 g
Carbohydrate18 g5.8 g
Net carbohydrate14.1 g4.5 g
Sugars6.6 g2.1 g
Added sugars0 g0 g
Fibre3.9 g1.3 g
Fat23.8 g7.6 g
Saturated fat14.5 g4.6 g
Trans fat0 g0 g
Cholesterol372 mg119 mg
Sodium929 mg298 mg
Salt equivalent2.3 g0.7 g
Vitamins & minerals per serving
Potassium
510 mg
Calcium
120 mg
Iron
2.9 mg
Magnesium
42 mg
Vitamin A (RAE)
199 µg
Vitamin C
27 mg
Vitamin D
2 µg
Vitamin B12
0.9 µg
Folate (DFE)
77 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Not counted (tiny amounts or “to taste”): curry leaves.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Common mistakes

  • Rushing the onions — they must be deep golden or the roast tastes sharp.

Serve with

  • Serve with appam, Kerala parotta, idiyappam or chapati.

Storage

  • Keeps 2 days refrigerated.

Reheating

  • Reheat gently with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Egg, hard-boiled, peeled and lightly slashed6 piece · 300 g
  • Onion, thinly sliced3 piece · 330 g
  • Tomato, chopped1 piece · 120 g
Used in steps 1, 2, 3

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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