Kerala Style Egg Roast Curry Recipe
Description:
Kerala Style Egg Roast Curry is a delightful and flavorful egg curry made with a rich gravy of tomatoes and onions. This traditional Kerala dish is often served as a breakfast side dish alongside Appam (a type of pancake made from rice flour), but it also makes a great dish when guests are visiting. The combination of warm spices and the soft-boiled eggs create a comforting, hearty curry perfect for any occasion.
Cuisine: Kerala Recipes
Course: Side Dish
Diet: Eggetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 2 (boiled and halved) |
| Onions | 2 (finely chopped) |
| Tomatoes | 2 (finely chopped) |
| Garlic | 2 cloves (finely chopped) |
| Ginger | 1-inch piece (finely chopped) |
| Curry Leaves | 1 sprig |
| Garam Masala Powder | 3/4 tsp |
| Black Pepper Powder | 1/4 tsp |
| Kashmiri Red Chili Powder | 1 tsp |
| Coriander Powder | 1/4 tsp |
| Turmeric Powder | 1/4 tsp |
| Fresh Coriander (Cilantro) | 1 tbsp (finely chopped) |
| Water | 1/4 cup |
| Coconut Oil | 2 tbsp |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions:
-
Prepare the base of the curry:
In a pan, heat coconut oil over medium heat. Add the chopped ginger, garlic, onions, and curry leaves. Sauté everything together until the onions become soft and golden brown. -
Add the spices:
To the onion mixture, add garam masala powder, black pepper powder, Kashmiri red chili powder, coriander powder, and turmeric powder. Mix well and cook for 2 minutes, allowing the spices to release their flavors. -
Cook the tomatoes:
Add the finely chopped tomatoes and salt to the pan. Stir everything together and let it cook for 3-4 minutes, until the tomatoes soften and the oil begins to separate from the gravy. -
Simmer the gravy:
Add 1/4 cup of water to the pan and bring it to a boil. Once it starts to boil, reduce the heat to low and add the halved, boiled eggs to the curry. Stir gently, ensuring the eggs are coated in the spicy gravy. -
Slow cook:
Cover the pan with a lid and let it simmer on low heat for 10-15 minutes, allowing the eggs to absorb the flavors of the curry. -
Finish and serve:
Once the curry has thickened and the eggs are well-incorporated, turn off the heat. Garnish the dish with fresh coriander leaves for an extra touch of freshness.
Serving Suggestions:
Serve this Kerala Style Egg Roast Curry hot with Appam, Tawa Paratha, or even steamed rice. It makes a perfect breakfast option, but you can also enjoy it with a side of salad for a wholesome meal.
Enjoy this flavorful Kerala-style curry and let it add a warm, aromatic touch to your meals!
