Nadan Mutta Roast recipe with video. This Kerala egg curry is a simple, semi-dry side dish cooked with basic essentials and Indian spice powders available in the pantry.
Nadan Mutta Roast is the most sought after and a much-loved side dish to relish with parotta, chapati, poori, or Idiyappam (string hoppers) not only by the Keralites but also by all the people who enjoy Kerala Cuisine.
This egg roast tastes just like the ones that are served in the hotels there.
My friend Jenny’s housekeeper, Jaya chechi is from the Land of Gods from whom we both have learned a lot of authentic mallu recipes.
In fact, this Mathanga Pulinkari that I had shared earlier in the blog was also learned from her. She is an excellent cook and both my boys love this egg roast by her very much.
Whenever they visit her home, this is the one they would demand, she makes it for them to eat with parottas.
Growing up, I was brought up as a strict vegetarian. My mother did not cook eggs and I also never bothered eating them whenever my friends pushed me to give them a try.
When I started to cook eggs for my children, I was reluctant to try any recipe that asked for breaking eggs.
Boiling eggs and peeling off their shells just like potatoes was an easier task for me.
I struggled with the smell of eggs while making an omelette like this Chinese Egg Omelette and the smell from the pan when reusing it used to make me nauseous.
It did take some years till I could cook a fluffy omelette or moist egg bhurji, but hey the more you practice, the better you become, right.
But this egg roast and egg kurma are right up my alley anytime as I always store hard-boiled eggs in the fridge as it negates cooking it up daily.
The leftover last of the eggs always goes into making either one of these dishes.
Ingredients
Hard-Boiled Eggs: You can either boil them fresh or use refrigerated ones. Let it thaw to room temperature before using.
Onions: These form the base of the gravy. The more onions you use, the more tasty your roast will be. Take the time to slice them thinly. I use a mandoline to get even results.
Ginger-Garlic-Green chillies: Smash both ginger and garlic with the flat side of a spatula and mince them finely. They add more flavour to the roast. Do not use paste.
Spice Powders: Red chilli, coriander, turmeric, and garam masala powders are used.
Sugar: It elevates the taste of the onions and balances the spice of the curry.
Salt & Oil: Use neutral-flavoured oil to cook this curry.
Instructions
To make Nadan Mutta Roast,
1. Heat 2 tablespoon oil in a heavy-bottomed pan. Add thinly sliced onions.
2. Add 2 pinch of salt so that the onions can sweat quickly & cook faster.
3. At this stage, if the onions start to stick to the pan, add the remaining 1 tablespoon oil.
4. When the onions turn golden brown, reduce the flame to medium & continue sautéing.
5. Add minced ginger.
6. Add minced garlic.
7. Add chopped green chilies.
8. Mix well and cook till onions turn brown in color.
9. Simmer the flame and add all the spice powders.
10. Mix well till the oil is well absorbed by the powders and the mixture becomes dry.
11. Add ¾ to 1 cup water and salt.
12. Mix well & cook till the gravy thickens & oil floats on top. Add hard-boiled eggs & mix gently.
13. Add sugar, cook for 1 more min and switch off the stove.
Nadan Mutta Roast is ready to be served hot with Malabar Parotta, Rotis & idiyappam.
Recipe Notes
You can make slits all along the sides of the egg before adding it to the pan.
Add only freshly minced ginger and garlic. Do not substitute it with a paste of both.
Remember to simmer the flame before adding spice powders to prevent them from burning quickly.
Top Tip
Adding sugar at the end is highly recommended as it helps balance all the tastes.
FAQ
You can add 1 finely chopped tomato & cook it along with the onions. This will add more volume to the gravy.
But the original nadan mutta roast has only onion, cooked with basic spice powders.
It helps to balance all the tastes. But instead of sugar, you can also add cane sugar or honey.
Yes, it is spicy. But to make it less spicy, you can either skip adding green chillies or use Kashmiri red chilli powder instead of regular red chilli powder.
Kashmiri chilli powder not only gives good colour to the gravy, but it is also less spicy.
I would not recommend refrigerating the leftovers. Cook only the required quantity depending on the serving.
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Recipe
Nadan Mutta Roast - Kerala Egg Curry
Ingredients
- 3 to 4 Hard-boiled Eggs
- 2 Onions large thinly sliced
- 2 inch Ginger minced
- 4 Garlic minced
- 2 Green chilies chopped
- 1 teaspoon Red chili powder
- 1½ teaspoon Coriander powder
- ½ Turmeric powder
- 1 teaspoon Garam Masala powder
- ½ teaspoon Sugar
- 2 to 3 tablespoon Oil
- Salt to taste
Instructions
- Heat 2 tablespoon oil in a heavy-bottomed pan.
- Add thinly sliced onions and saute first over high flame.
- Add 2 pinch of salt so that the onions can sweat quickly & cook faster.
- At this stage, if the onions start to stick to the pan, add the remaining 1 tablespoon oil.
- When the onions turn golden brown, reduce the flame to medium & continue sautéing.
- Add ginger, garlic, green chilies and mix well.
- Cook till onions turn brown in color.
- Simmer the flame completely.
- Add coriander, red chili, turmeric, and garam masala powder.
- Mix well till the oil is well absorbed by the powders and the mixture becomes dry.
- Add ¾ to 1 cup water depending on the consistency you prefer.
- Add salt to taste and mix well.
- Increase the flame to medium and cook for 2 to 3 mins, till the gravy thickens.
- As the masala gets cooked well, the oil will ooze out & will float on top.
- Add hard-boiled eggs and mix gently so that it gets coated well with the masala gravy.
- Add sugar, cook for 1 more min and switch off the stove.
- Nadan Mutta Roast is ready to be served hot with Malabar Parotta, Rotis & idiyappam.
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