Kerala Style Egg Roast

Egg Roast is one of the popular side dish in Kerala. They serve this curry with Appam, Idiyappam, Parrotta. Usually, they serve this curry for breakfast. This egg roast/ mutta curry / mutta roast takes a  little more time to cook, but worth trying it.

It has different variations with consistency. I prefer my egg roast to be semi gravy. So today's recipe is to learn how to make traditional Kerala style egg roast. It's a must-try recipe.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

• 4 Boiled Eggs
• 2 Onions, chopped
• 3 Tomatoes chopped
• 3 Green chilies, slited
• 1/2 tsp Red chilly powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Pepper powder
• 1/2 tsp Garam masala
• Salt to taste
• 2 tbsp of Oil
• Few Curry leaves
• Coriander leaves

Method

• Heat oil in a heavy-bottomed kadai, when hot add mustard seeds and allow it to splutter.

• Add fennel seeds and fry. 

• Add Onions,  ginger garlic paste,  few curry leaves and fry till the Onions becomes light golden brown in color.

• Add tomatoes and all spice powders and cook till the oil separates from the gravy.

• Add 1/2 cup of water and allow it to boil.

• Then add the eggs and mix gently.

• Cover and cook the curry for 2 Mins.

• Garnish with coriander leaves.

• Serve with hot appam  / dosa  / chappathi / parotta

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Ladies Finger Curry | Vendakkai Curry | Okra Curry - South Indian Style

Vendakkai curry - an easy south Indian style ladies finger curry without coconut. It pairs well with rice and chappathi. I added sambar podi/ powder to this recipe. That gives a very nice taste to this curry.

You can make this curry even without sambar powder. But trust me guys, when you add sambar podi, the curry tastes awesome. I love to have this curry with curd rice. Ladies finger and curd rice is the best combination.

Ingredients

• 250 gms of Ladies Finger / vendakkai / Okra
• 1 Onion, chopped
• 2 Tomatoes, medium-sized chopped
• 2 Dry Red Chillies
• 1 tsp Mustard seeds
• 1/2 tsp Red Chilly powder
• 1 tsp Sambar powder
• Salt to taste
• 2 tbsp of Oil

Method

• Wash and pat dry the lady's finger before chopping to avoid the slime. I usually wash it and strain the water completely and place them in a kitchen towel to dry.

• Now chop the ladies finger into small pieces.

• Heat oil in a pan, when hot add mustard seeds and allow it to splutter.

• Next, add the ladies finger and fry for one minute.

• Cover the pan with the lid and cook in a medium flame for 2 minutes. in between stir it 2 or 3 times.

• Remove the lid/cover and add the onion, tomatoes, chilly powder, sambar powder, and salt and mix well.

• Cook the curry in low medium flame and keep stirring in between to avoid burning.

• Sprinkle water if needed. Top/pour oil if the curry sticks to the pan.

• Once done transfer to a bowl and serve with rice or chappathi.

Click the playbutton for the video recipe