Kerala Egg roast is dry/semi-dry spicy egg curry to serve with Hot and fluffy appams or idiyappam as traditional Kerala breakfast. This egg roast dry curry is also known as nadan mutta roast in Kerala. I have seen quite a few recipes in which boiled and cut eggs are served over thick dry gravy of onion and tomato. But I feel in good Egg roast recipe or mutts roast recipe eggs should be cooked along with masala to absorb the flavors. It tastes very good with Malabar parrota as well. This time I served the Kerala egg roast with Turmeric rice. In Kerala Egg Roast is enjoyed most with Appam and Idiyappam or even Dosa. You can also make Kerala Egg curry or Mutta curry with Coconut milk added to it that tastes delicious as well. There are few other variations of Kerala egg curry. You can this dry egg roast curry recipe from Kerala which is dry in the consistency like this.
Kerala Egg Roast with Coconut Milk In Kerala egg is known as Mutta so this curry is also popular by the name of mutta roast. It is usually a hot and spicy curry and heat of the curry come from red chili powder and black pepper powder, Which gives this mutta roast a distinct taste and flavor. If you love eggs and curries you can try out various egg curry recipes from different states on India on the blog. All these recipes I cook quite frequently at my home. These are few different styles of egg curries that you may want to try cooking next time.
Spicy Kolhapuri Egg Curry / Anda Rasa Mumbai Street Style Egg Curry Punjabi Egg Masala Curry Recipe Egg Dum Biryani Saag Anda Curry Indian Spicy Egg Bhurji Delhi Style
I also made a quick step by step recipe video of Egg Roast recipe, you can check it below. I hope you liked the recipe and will try it at your home too. Also, I am excited to share with you that mytastycurry.com now has it’s own youtube channel (DO subscribe it here). On this new channel where you can watch and learn recipes in quick video formats which I shot in a simple no frill manner easy manner to keep the focus on food and recipe.
📖 Recipe
