Kerala Egg Roast

I've been waiting for so long to share this incredible egg roast recipe from Kerala with you guys. It's a super special one and comes directly from one of my dearest professors kitchen. She recommends eating them with appams or puttu like she enjoys them the most, and says to share with you guys, traditionally this curry uses whole boiled eggs but slicing them in half adds more flavour in the curry. Enjoy a delicious Egg roast this winter and let me know what you think!




4 Eggs
1 large Tomato
2 Onions
1 tsp Garlic (freshly pounded)
1 tsp Ginger (freshly pounded)
1/2 tsp Fennel Seeds (saunf)
1/4 tsp Allepey Turmeric Powder
2 tsp Chilli Powder
1 tsp Karimunda Black Pepper Powder
1 1/2 tsp Roasted Garam Masala
2 tsp Coriander Powder
1 sprig Curry Leaves
1 tsp Coriander Leaves (coarsely chopped)
Salt to taste
1 cup Water
Coconut Oil


To hard boil the eggs:

Place eggs in a large pan with water, making sure they're submerged at least an inch under water.

Heat over high heat and let them boil.

Boil medium eggs for about 9 mins, large eggs for 12 mins and extra large eggs for about 15 mins.

Take eggs off heat and let them rest in the hot water for 5 mins.

Drain the eggs and run under cold water.

Deshell the eggs and slit them in halves.

Preparing Masala:

Chop onions into small pieces.

In a heavy bottom pan, heat coconut oil.

Add fennel seeds and curry leaves fry for 30 seconds.

Add onions and salt and stir until transluscent.

Add ginger and garlic and stir until onions begin to brown.

Add turmeric powder, chilli powder, pepper powder, coriander powder and garam masala with a sprinkle of coconut oil. Saute for 4 mins.

Add chopped tomatoes to the masala, stir until the tomatoes turn mushy.

Once tomatoes are fully cooked, add one cup of water and chopped coriander leaves. Adjust salt in the gravy at this point.

Add boiled and slit eggs to the masala paste at this point and boil on a low flame for 10 minutes.

If you enjoy an eggy flavour, mash one boiled egg yolk into the gravy.

Once gravy begins to thicken, turn off flame and take off heat.

Serve hot with puttu, rotis or appams!

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