Kerala Egg Roast with rice.

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Egg lovers, rejoice! Here is a recipe you would love. There is no fixed time to enjoy this dish. You can have it for an Indian breakfast, lunch or dinner. An incredible thing about egg dishes is that they go well with anything, be it rice, chapatis, parathas or any Indian bread.

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Put on your aprons, pull out the pans and get cracking!

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This is an egg curry with a South Indian twist. These eggs are simmered in tangy tomato and onion based gravy. It is a delectable dish for every egg lover out there!

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With few of our fellow bloggers we have created a food group in Facebook where we met few amazing food bloggers and food photographers outside word press. We would get to learn more from them. If you are interested please join with us in Foodie art files

 

Serves – 4

Preparation time – 15 minutes

Cooking time – 20 minutes

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Ingredients

Boiled eggs – 4
Onions chopped – 2
Tomatoes chopped – 2
Garlic chopped – 2 cloves
Ginger chopped – 1 small piece
Curry leaves – 1 sprig
Garam masala powder – 3/4 teaspoon
Black pepper powder – 1/4 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Coriander Powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Coriander leaves finely chopped – 1 Stalk
Water – 1/4 cup
2 tablespoons Coconut Oil or vegetable oil
Salt , to taste
Method

  • Heat oil in a Kadai and add chopped ginger, garlic, onions and curry leaves. Turn the heat to medium and sauté until onions turn golden brown.
  • Add garam masala, pepper, chilli, coriander and turmeric powders and sauté for few minutes.
  • Add chopped tomato and salt. Simmer for a few minutes until the tomato begins to boil.
  • Add the 1/4 cup of water and bring the mixture to a boil.
  • When the gravy starts boiling, turn the flame to low and add boiled eggs.
  • Cover the pan and simmer the egg roast for 10 to 15 minutes.
  • Turn off the heat; add in the chopped coriander leaves. Kerala egg roast is ready to serve.egg3

129 thoughts on “Kerala Egg Roast with rice.

      • Ooo yummy! I’ve only had quails eggs once and it was at the John Tovey School of Cookery in the Lake District – I was about 19 and my mum (who was a great cook) had gone on a weekend cookery course at the Miller Howe Hotel with John Tovey.. I joined mum for dinner and they served us Quails eggs as part of the meal and I can still ‘taste’ that creamy flavour all these years later.. I bet that dish is delicious! x

        Liked by 2 people

        • Hi Wendy, nice to hear that you had great interest in cooking since very young age. Especially inherited from your mother. Yes quail eggs go great with this. I love going to Bolton fish marked. These we find all these random foods. Especially the hunted birds and seafood. If you haven’t been it’s a great place to visit. For me it’s like museum😍😅. I can spend all long day there😂😂

          Liked by 1 person

  1. I am a slave to eggs in all forms and Indian cuisine suits them so well …. but I think I have never ever seen an eggy landed in such paradise as this before …. unbelievably beautiful presentation!

    Liked by 4 people

    • Hi Anuradha, we can post the same recipes from wordpress. Click to join the group. Post your food photograph, attach your link with a small description. We could get a bit more mileage on our post for potential readers, and can meet few amazing food photographers and blogger’s outside WordPress. You can post as many as you like.

      Liked by 1 person

  2. The eggs look wonderful. I love eggs for any meal, and this one looks particularly appetizing. And I love the food composition, too! Beautiful as always. You always inspire me to try and plate my food nicely, though my food compositions are nothing like yours. Thank you for sharing!

    Liked by 4 people

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