Kerala Egg Roast Recipe
A delicious semi-dry Kerala egg roast with onions, tomatoes and spices. Served for breakfast wit idiyappam, appam and other mains.
Ingredients
- 4 eggs
- 5 cups sliced red onions about 3-4 large onions
- 1 cup cubed tomatoes
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon red chilli powder adjust to taste
- ½ teaspoon Kashmiri chilli powder for colour and additional heat
- ¼ teaspoon turmeric powder
- 2 teaspoon coriander powder
- A few curry leaves
- 2 tablespoon coconut oil
- Coriander leaves for garnish
Instructions
- Hard boil 4 eggs, peel, and set aside
- Slice red onions as thinly as you can. You should have about 5 cups once sliced. I normally use 4 large onions
- Heat 2 tablespoon coconut oil in a pan and add the 5 cups sliced red onions
- Heap heat low-medium and saute the onions until they turn pink
- Add 1 teaspoon minced garlic, 1 teaspoon grated ginger, ½ teaspoon red chilli powder, ½ teaspoon Kashmiri chilli powder, ¼ teaspoon turmeric powder, and 2 teaspoon coriander powder.
- Mix everything well and continue to cook on low heat until the onions caramelise and turn a dark golden brown
- Add 1 cup cubed tomatoes along with curry leaves and mix well. You can add water at this stage for a more runny gravy, I usually don't.
- Cook until the tomatoes are soft and mash them into the onion mixture as you go
- Once the onion-tomato mixture has softened and caramelised fully, add salt. The process of cooking the onions should take around 10-12 minutes in total, on low heat
- Finally add the boiled eggs, mix well to coat the eggs with the gravy, and garnish with chopped Coriander leaves
- Set aside for a few minutes before serving
Notes
- Use green chillies and reduce the amount of red chilli powder for an added flavour punch
- Kashmiri chilli powder gives a beautiful red colour to your dishes. You can omit this or only use it if you don't wish to purchase/use two types of chilli powders
- This recipe gives a fairly generous amount of onion gravy for 4 people. However, remember that onions cook down a lot when they caramelise and lose moisture so always start with more than you think you need
- You can use yellow or brown onions but red (or purple) onions are the best in preparing Kerala egg roast
- If you want a thin more runny gravy, add ½ cup water when you add tomatoes and bring to boil, cooking everything together until soft
- Be patient when cooking the onions, do not rush or try to do it with more heat
- You can add some roasted cumin powder or fennel powder for a deeper flavour. Some people also add a pinch of garam masala or store-bought egg masala at the end for more complex flavours. I prefer it simple with the flavour of onions taking front seat