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kerala mutta roast

Nadan Mutta Roast - Kerala Egg Curry

Nadan Mutta Roast recipe with video. This kerala egg roast is a very simple, semi dry side dish that is served with parotta, chapathi, poori or Idiyappams
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine South Indian
Servings 3


  • 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.