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+ servings
Boiled eggs with tomatoes and onions in a white bowl

Kerala Egg Roast - Nadan Mutta Roast

Course Main
Cuisine Indian - Kerala
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 269kcal
Author Manju


  • 6 egg large
  • 2 tbsp coconut oil
  • ½ tsp brown mustard seeds
  • 10-12 curry leaves
  • 1 large red onion thinly sliced
  • ½ tsp ginger garlic paste
  • 3 medium tomatoes halved and sliced
  • 4 Thai green chillies sliced at an angle
  • ½ tsp turmeric powder
  • ½ tsp cayenne
  • 1 tsp black pepper corns
  • 1 tsp fennel seeds
  • Salt to taste


  • Hard boil the eggs, peel and keep aside.
  • While the eggs are cooking, heat the coconut oil  in a saute pan. Add the mustard seeds and let them splutter. Throw in the curry leaves.
  • Now add the onions and saute over medium heat till they soften and almost get caramelized. This will take about 8-10 mins. Add the ginger garlic paste and mix well.
  • Add the tomatoes and cook till they are soft.
  • Add the turmeric powder, cayenne pepper and the green chillies and saute for a couple of minutes
  • Meanwhile, using a mortar and pestle, crush the fennel seeds and black pepper.
  • Toss this in to the pan and mix well. Add the salt as well.
  • Make ½ inch slits on the eggs or cut them in half and add to this mixture.
  • Gently mix it in, so that the spice mixture coats the eggs well.
  • Top with more coconut oil, if needed and serve hot with rotis, parathas or even rice.


Serving: 2eggs | Calories: 269kcal | Carbohydrates: 14g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 327mg | Sodium: 333mg | Potassium: 485mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1750IU | Vitamin C: 93.5mg | Calcium: 98mg | Iron: 2.4mg