Bread and Breakfast · Vegetarian

Nadan Mutta Roast – Kerala Style Egg Curry

egg roast2

Summer break is almost over and we are getting ready for back to school routine. I am so glad we went to visit my family in India over the summer and also took a mini trip to one of my favorite destinations – Cochin, Kerala – every food lover’s paradise!! I am sure for those of you that have visited this God’s own country, know what I am talking about and for the others, you have to see it to believe it!!

Kerala has a long shoreline with serene beaches and tranquil stretches of emerald backwaters. Known as the Spice Coast of India, ancient Kerala played host to travellers and traders from across the world including the Greeks, Romans, Arabs, Chinese, Portuguese, Dutch, French and the British. Kerala cuisine offers a vast variety ranging from simple curries to exotic seafood delicacies.

Here are a couple pictures from our trip!

food blog

food blog2

I had the pleasure of trying out some authentic dishes during my visit and one of my favorites was Nadan Mutta Roast or Kerala style Egg Curry. This is a very popular breakfast served with lacy idiyappams (rice pancakes) or as a side dish with parottas (flat bread).

egg roast 

Recipe             Servings: 2               Time: 30-40 minutes


  • 4 boiled eggs
  • 1 tsp. ginger, grated
  • garlic, grated
  • 2 tomatoes, chopped
  • 2 red onions, thinly sliced
  • 2 green chilies, sliced
  • 1 sprig (10-12) curry leaves
  • ½ tsp. mustard seeds
  • 4-5 black peppercorn
  • 1 tsp. coriander powder
  • ½ tsp. turmeric powder
  • ½ tsp. garam masala powder
  • 1 tsp. paprika
  • ½ tsp. red chili powder
  • ½ tsp. fennel powder
  • Salt to taste
  • 2-3 Tbsp. oil


  1. Heat oil in a pan.
  2. Add mustard seeds and let it crackle.
  3. Add grated ginger-garlic and stir until fragrant for about 1-2 minutes.
  4. Add peppercorn, curry leaves, chilies and sliced onions and cook, stirring frequently, until slightly caramelized, about 10-12 minutes on medium high heat.
  5. Add tomatoes and cook for about 5 minutes. Mash the tomatoes with back of the spatula. Now add dry spices and cook for 5-7 minutes. Add ½ cup water and let the spice mixture simmer.
  6. Make slits in the egg and add to the pan. Reduce heat to low and simmer for a few more minutes, stirring gently.
  7. Serve hot with parathas, appams, or steamed rice.


  • You can add ½ cup of coconut milk for a creamier consistency.
  • You can adjust red chili powder and black pepper according to the desired spice level.

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