Kerala Mutta Roast (egg curry)
Updated: Aug 13
I have made many recipes of egg curries that are quick to make and taste delicious. Of all varieties, Kerala style mutta roast is my favourite. It is so full of natural flavours and very different from other egg curries
Mutta roast has a thick texture with a peppery spice, tangy, salty and a subtle sweet note that lingers as you have it with a flaky malabar parotta. Each bite is just so delicious. I am already hungry as I type!! Glad for the leftovers :-)
Let me quickly share my way of making Mutta Roast..
4 hard boiled eggs, shelled and kept aside
one large onion sliced
one large tomato chopped
a sprig of curry leaves
half inch ginger/5 garlic cloves
2-3 green chilies
half tsp black peppercorns
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp turmeric powder
1 tb coriander powder
1tb Kashmiri chilli powder
1tsp garam masala
salt as per taste
2tbsp coconut oil
1 - Using a mortar and pestle, coarsely crush ginger, garlic, green chilies, fennel and cumin seeds
2 - In a heavy bottom pot, add oil. once heated, the coarse paste (point 1) goes in. Fry until raw smell is off (2mins) on high.
3 - Next add the sliced onions, curry leaves, salt and fry until they are caramelized (took 8-10min with stirring)
4 - Now add tomatoes, mix, cover and cook until the tomatoes disintegrate
5 - Add turmeric powder, chili powder and garam masala. fry for about 2mins (add a tablespoon or two of water to avoid burning)
6 - Add the hard boiled eggs, 3tb sugar and give a good mix. cover and cook for 2-3mins on high.
7 - add 1/4 cup water and cook for next 5mins on medium high.
Done! enjoy with Parotta, chapati or rice!