Egg Roast Kerala Style Recipe: Aromatic Spices & Flavorful Masala

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine savoring a dish that’s as vibrant as the culture it comes from. Egg Roast Kerala Style, a beloved staple from the southwestern coast of India, offers just that. This richly spiced and aromatic dish pairs perfectly with fluffy appams or steamed rice, making it a favorite for breakfast or dinner in Kerala households.


To embark on your culinary journey with Egg Roast Kerala Style, gather the following ingredients meticulously categorized for ease. This sumptuous dish combines perfectly boiled eggs with a richly spiced, aromatic sauce.

  • 6 large eggs, fresh
  • Water, enough to cover the eggs
  • 1 tsp salt
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 2 large onions, thinly sliced
  • 1 green chili, slit
  • 2 tbsp ginger-garlic paste
  • 1 sprig curry leaves
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 3 medium tomatoes, finely chopped
  • Salt to taste
  • Fresh cilantro, chopped (for garnishing)

Necessary Equipment

To prepare the Egg Roast Kerala style effectively, it’s essential to have the right tools on hand. This section outlines all the necessary equipment you’ll need to make this dish just like it’s made in Kerala homes.

  • Large Skillet or Kadai: Opt for a non-stick or heavy-bottomed skillet to ensure that the spices and onions don’t stick and burn. The depth allows for easier stirring and mixing of ingredients.
  • Saucepan: Needed for boiling eggs to the perfect firmness needed for this recipe.
  • Cutting Board and Knife: For chopping onions, tomatoes, and green chilies.
  • Small Bowl: To hold spices after measuring them out, ensuring they’re ready to add to the dish.
  • Measuring Spoons and Cups: For accurate measurement of spices and liquids to maintain the authentic taste of the dish.
  • Spatula or Ladle: For stirring the ingredients well, ensuring even cooking without letting the food stick to the bottom of the pan.
  • Mortar and Pestle or Grinder: If you prefer to make your own ginger-garlic paste, this tool is essential.

With these tools ready, you are set to start cooking and bring the flavors of Kerala right into your kitchen. Keep these handy to streamline your cooking process and ensure a delicious Egg Roast Kerala style.


Let’s dive into how to cook this flavorful Egg Roast Kerala Style. Follow these step-by-meticulous-step instructions to recreate the aromatic delight of Kerala in your kitchen.

Boiling the Eggs

  1. Start by placing your eggs in a saucepan large enough to hold them in a single layer.
  2. Fill the pan with cold water, making sure the water level is at least an inch above the eggs.
  3. Bring the water to a boil over high heat. Once boiling, reduce the heat to low and let simmer for one minute.
  4. After a minute, remove the saucepan from heat, cover it, and let the eggs sit in the hot water for about 12 minutes for perfect hard-boiled eggs.
  5. Remove the eggs with a slotted spoon and place them in a bowl of ice water to cool down quickly. This stops the cooking process and makes the eggs easier to peel.
  6. Once cooled, gently crack and peel the eggs. Set them aside for later use.

Sautéing the Aromatics

  1. Heat a skillet over medium heat and pour in the coconut oil to heat.
  2. Add mustard seeds to the hot oil. Once they start to pop, stir in the finely chopped onions.
  3. Sauté the onions until they turn golden brown and translucent. This usually takes about 5-7 minutes.
  4. Add minced green chili and ginger-garncy paste and fry for an additional 2 minutes until the raw smell disappears.
  5. Blend in the powdered spices: turmeric, red chili powder, coriander powder, and garam masala. Cook while stirring frequently for about 1-2 minutes until the spices are well roasted and aromatic.
  6. Pour in a little water to deglaze the pan and allow the masala to cook until oil appears on the surface. This step blends and intensifies the flavors.

Cooking Process

Dive into the heart of Kerala cuisine with this step-by-step guide to making Egg Roast. Here you’ll learn to perfectly combine rich spices with boiled eggs to create a dish bursting with flavor.

Sauteing Ingredients

Start by heating two tablespoons of coconut oil in a large skillet over medium heat. Once the oil is hot, add one teaspoon of mustard seeds and allow them to pop. This should take about 30 seconds. Next, add two finely chopped onions, one slit green chili, and a tablespoon of minced ginger-garlic paste. Sauté these ingredients until the onions turn golden brown and the raw smell of the ginger-garlic paste disappears, typically about 8 to 10 minutes.

To this aromatic base, add half a teaspoon of turmeric powder, one teaspoon of chili powder, two teaspoons of coriander powder, and salt to taste. Stir well to combine the spices with the onion mixture, cooking for an additional two to three minutes. This process allows the spices to release their flavors, which are essential for creating the depth of flavor characteristic of a traditional Kerala Egg Roast.

Combining Eggs with Masala

Once your base masala is ready and richly aromatic, reduce the heat to low. Take six hard-boiled eggs that have been peeled and make slight slits on the sides. This will help the eggs absorb the masala. Carefully place the eggs into the skillet, and gently coat them with the masala using a spoon. Ensure each egg is evenly coated with the spice mixture for the best flavor infusion.

Cover the skillet with a lid and allow the eggs to simmer in the masala for about 5 to 6 minutes. Occasionally, rotate the eggs to ensure they are evenly cooked and flavored on all sides. This slow simmering helps the eggs to soak up all the wonderful spices, melding the flavors together beautifully.

During this final step, the eggs will become infused with the tantalizing spices, resulting in a dish that’s both visually appealing and deliciously fragrant. Plate your Kerala style egg roast with a sprinkle of fresh cilandy leaves and serve warm with appams or steamed rice for a complete meal.

Serving Suggestions

After crafting your aromatic Egg Roast Kerala Style, pairing it with the perfect sides can elevate this dish to a delightful meal. Traditionally, this curry is served in a way that complements its bold flavors and spiciness. Here are some top suggestions to complete your meal:

  • Appam: This fluffy, slightly sweet fermented rice pancake is a classic pairing. The soft texture of appam beautifully soaks up the rich masala, making every bite a perfect mix of flavors.
  • Kerala Matta Rice: Also known as red rice, Kerala Matta Rice is nutty in flavor and robust enough to accompany the hearty Egg Roast. Its grains are distinct and help absorb the masala effectively.
  • Paratha: If you prefer a bread accompaniment, opt for flaky and buttery parathas. They are excellent for scooping up the curry and offer a nice textural contrast to the soft boiled eggs.
  • Idiyappam: These are string hoppers made from rice flour, steamed into a web-like noodle cake. Idiyappam pairs wonderfully with the Egg Roast, providing a delicate base that highlights the flavors of the masala.

To serve, simply place the Egg Roast in a central serving bowl surrounded by your chosen accompaniments. Garnish with a few sprigs of fresh cilantro and slices of red onion for a pop of color and freshness. Enjoy the combination of spicy, savory flavors with the cooling contrasts of your sides.

Make-Ahead Tips

When preparing Egg Roast Kerala Style, effective time management can enhance both the flavor and ease of cooking. Here are some tips to help you prepare components of this dish in advance:

Prepare Ingredients Ahead

  • Boil the Eggs: You can boil the eggs a day before and store them in the refrigerator. Peel them just before you start cooking to keep their texture firm.
  • Onion and Spice Paste: Chop the onions and green chili, then grind them with the other required spices into a paste. This mixture can be refrigerated overnight in an airtight container, allowing the flavors to meld beautifully.

Pre-Cook the Masala

The masala, or spice mix, is the heart of the Egg Roast, and its flavor improves with time.

  • Cook the Masala: You can prepare the masala a day ahead. Sauté the mustard seeds, then add your onion and spice paste, and cook as directed. Let it cool, then refrigerate. The next day, simply reheat the masala before adding the eggs, which will save you precious minutes and intensify the dish’s flavors.

Serving Suggestions Prepared in Advance

To accompany the Egg Roast, some side dishes that can be prepared ahead include:

  • Rice: Cook and cool Kerala Matta Rice or your preferred type of rice. Refrigerate it and reheat just before serving.
  • Appam Batter: Prepare the batter for appam up to a day in advance and keep it covered in the refrigerator to ferment. This ensures your appams are light and fluffy, perfect for soaking up the delicious masala.

These make-ahead tips allow you to enjoy the cooking process without the rush, ensuring that your Egg Roast Kerala Style is both stress-free and rich in flavor.


Ready to dive into the rich flavors of Kerala with a dish that’s both comforting and exciting? Your Egg Roast Kerala Style awaits! Whether you’re hosting a dinner or simply want to spice up your meal routine this recipe promises to be a crowd-pleaser. Don’t forget to make use of the make-ahead tips to save time and enhance the flavors of your dish. Serve it up with appam or paratha for a truly authentic experience. Happy cooking and enjoy every flavorful bite!

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