Mutta Roast – Kerala’s Quintessential Recipe

Commonly known as mutta roast in the native tongue, this is a breakfast staple from God’s own country, Kerala. Boiled eggs are dunked in a spicy, caramelised onion gravy. Serve them with kerala parotta, chapati, idiyappam or Aapam in a traditional way for breakfast or pair it with any kind of flatbread or rice for lunch and dinner – either way, you can never go wrong!

Ingredients

  • 4 Eggs
  • 3 tablespoons cooking oil
  • 1/2” cinnamon stick (optional)
  • 1/2 teaspoon mustard seeds
  • 3-4 curry leaves
  • 1 tablespoon ginger garlic paste
  • 1 green chilli, slit lengthwise (optional)
  • 4 medium sized onions, finely sliced
  • 1 teaspoon red chilli powder
  • 1 teaspoon kashmiri red chilli powder (mainly for colour)
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala powder
  • Salt to taste
  • 1 tablespoon finely chopped coriander leaves for garnishing

Instructions

  1. Hard boil the eggs, peel the skin and keep aside. 
  2. Heat 3 tablespoons of oil in a pan or kadai on medium heat. Add the cinnamon stick and mustard seeds. 
  3. Once it sizzles, add curry leaves, green chilli (if using) and ginger garlic paste. Keep stirring until the raw smell of the ginger garlic paste goes away.
  4. Then add the finely sliced onions, a pinch of salt and sugar, and stir frequently on medium heat until the onions start turning golden brown.  
  5. Then add the spice powders – salt, both the red chilli powders and coriander powder. Add 1/4 cup water and mix well. 
  6. Keep stirring the onion mixture until the mixture becomes dry and oil starts leaving the sides of the pan. 
  7. Add water, if required to achieve the semi-dry gravy consistency or as per your liking. 
  8. Then add the boiled eggs, either whole or cut into half, to the gravy. Mix well so that the masala coats the eggs properly. 
  9. Bring the mixture to a boil. Sprinkle generous amounts of finely chopped coriander and turn off the flame. 
  10. Cover the pan with a lid and let it rest for ten minutes for the flavours to come together. 

Serve this with kerala parotta, chapati, idiyappam or Aappam. 

Notes:

  1. The brown colour of the dish is due to the caramelisation of the onions. Stir on medium to medium-low heat to prevent the onions from burning.
  2. Add sugar and salt while cooking the onions to help in the caramelisation process.
  3. If you are adding whole eggs, slightly slit the eggs before adding it to the gravy. 

Recipe by Nisha Ramesh

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