Nadan Mutta Roast recipe with video. This kerala egg roast is a very simple, semi dry side dish that uses the basic indian spice powders available in the pantry.
Nadan Mutta Roast is the most sought after and much loved side dish.
It is mostly relished with parotta, chapathi, poori or Idiyappams (string hopper) not only by the keralites but also by all the people who have experienced 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 a 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 demand she make it for them to eat with parottas.
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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 it 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 a potato was an easier task for me.
I struggled with the smell of eggs while making omelette like this Chinese Egg Omelette and the after smell of the pan 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 left over last of the eggs always goes into making either one of these dishes.
Tips to make Kerala Egg Curry
- You can add 1 finely chopped tomato & cook it along with the onions which will add more bulk.
- But the original nadan mutta roast has only onions, cooked with the spice powders.
- You can make slits all along the sides of the egg before adding to the pan.
- Adding sugar at the end though optional is highly recommended as it helps balance all the tastes.
- Instead of sugar you can also add cane sugar or honey.
- Add freshly chopped ginger and garlic and do not substitute it with a paste of both.
- Remember to simmer the flame completely before adding spice powders to prevent them from burning quickly.
Nadan Mutta Roast video below:
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Nadan Mutta Roast Recipe below:
Nadan Mutta Roast – Kerala Egg Curry
- Eggs – 3 to 4 hard boiled
- Onions – 2 or 200 gms very thinly sliced
- Ginger – 1 tsp finely chopped
- Garlic – 1 tsp finely chopped
- Green chilies – 2 chopped
- Red chili powder – 1 tsp
- Coriander powder – 1+1/2 tsp
- Turmeric powder – 1/2 tsp
- Garam masala powder – 1 tsp
- Sugar – 1/2 tsp optional
- Salt – to taste
- Oil – 2 to 3 tbsp
- Heat 2 tbsp oil in a heavy bottomed pan.
- Add thinly sliced onions and saute first over high flame.
- Add 2 pinch salt so that the onions can sweat quickly & cook faster.
- If at this stage, the onions start to stick to the pan, add 1 or 2 tsp oil.
- When the onions turn golden brown, reduce the flame to medium & continue sautéing.
- Now add ginger, garlic, green chilies and mix well.
- Cook till onions turn to brown in color.
- Simmer the flame completely.
- Add coriander, red chilli, turmeric and garam masala powder.
- Mix well till the oil is well absorbed by the powders and the mixture becomes dry.
- Add 3/4 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 if using & continue to cook for 1 more min and switch off the stove.
- Nadan Mutta Roast is ready to be served hot with Malabar Parotta, Rotis & idiyappam.