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.
Kerala Egg Roast
Ingredients
Instructions
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To make Egg Roast in Kerala style, heat oil in a pan, add Ginger, Garlic and saute for few minutes
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Add Onion Green chillies when the raw smell away, add salt and saute till the colour of onion turned to brown
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Now add all powdered ingredients and mix well.
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It's the time to add Tomato. Add it mix it. saute it well ( You can use tomato puree instead)
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Finally the gravy is ready. If required you could add little water) Now add boiled egg and cover it with Masala
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Egg roast in Indian Coffee House style is ready. Best with Appam, Kallappam, Idiyappam