Kerala Egg Roast

In a Kerala kitchen, few dishes feel as dependable – or as boldly satisfying – as a good egg roast. Whether it’s paired with soft vellayappam, warm puttu, or freshly made chapathi, this dish always delivers that deep, spiced comfort that Kerala cuisine is known for.

What makes Kerala-style egg roast stand out is its intense, spicy masala. A generous heap of sliced onions is slow-cooked down till soft and well-browned, not for sweetness, but to build a thick base that holds the heat of red chili powder, black pepper, coriander, and garam masala. Add in the punch of ginger-garlic paste, a chopped tomato, and the unmistakable aroma of curry leaves fried in coconut oil – and you’ve got a masala that’s rich, fiery, and deeply satisfying.

Boiled eggs, usually halved or slit, are added to this thick gravy and allowed to absorb all those flavors. There’s no watery gravy here – it’s all about that thick coating masala that clings to the egg and bursts with spice in every bite.

Egg roast is at its best when paired with appam, which balances the heat with its soft, spongy center. With puttu, the dry masala seeps into the soft rice layers beautifully. And with chapathi, it’s just the right kind of bold and oily to wrap up in each bite.

This dish is not mild. It’s unapologetically spiced, robust, and full of character – just like the cuisine it represents.

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Kerala Egg Roast

Author: Ushadevi Cooking Method: Boiling, Roasting, Sauteing Cuisine: Kerala Courses: Breakast, Curries & Side Dishes, Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Cooking Temp: 120  C

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 5 Eggs (Boiled and peeled)
• 5 Onion (sliced)
• 1 inch Ginger (crushed)
• 4 Garlic cloves (crushed)
• 1 Tomato sliced
• 2 teaspoon Kashmiri Chilli powder
• 1 teaspoon Chilly powder
• 3 Green Chillies (sliced)
• ¹⁄₄ teaspoon Turmeric powder
• 2 teaspoon Coriander powder
• ¹⁄₂ teaspoon Garam masala
• ¹⁄₂ teaspoon Pepper powder
• Salt and Oil as required
• 1 spring Curry Leaves

Instructions

1. Heat oil in a pan and add ginger and garlic. Sauté for a few minutes.
2. Add onion and green chillies. Sauté until the raw smell goes away.
3. Add salt and continue to sauté until the onions turn brown.
4. Add all the powdered spices and mix well.
5. Add chopped tomatoes or tomato puree and sauté until the mixture thickens.
6. If needed, add a little water to adjust the consistency of the gravy.
7. Add boiled eggs and gently mix so that the eggs are well coated with the masala.
8. Serve hot with appam, kallappam, or idiyappam.