Kerala-Style Egg Roast

 

Kerala-Style Egg Roast

If you’ve never tried Kerala-style egg roast, you’re in for something special. It’s a dish that really hits all the right notes—spicy, creamy, a little tangy, and full of bold, aromatic flavors. You get hard-boiled eggs nestled in a thick coconut gravy, with a kick from chilies and a gentle touch of tamarind. This is comfort food in Kerala, often showing up alongside hot rice or pillowy idlis. Honestly, once you taste it, you’ll want to make it again and again.

                                                           Photo Credit: Times Entertainment

 Why You’ll Love It

 This recipe is all about balance. The eggs soak up all those spices, while the coconut milk brings everything together with a creamy finish. It’s satisfying, rich, and surprisingly straightforward to make. Whether you’re looking for something different for a weeknight dinner or want to impress at a weekend get-together, this one fits the bill.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serves: 4-6

Difficulty: Moderate

What You’ll Need

 Ingredients

·       4-6 eggs

·       1 cup coconut milk

·       2 medium onions, chopped

·       2 garlic cloves, minced

·       1 tablespoon ginger paste

·       1 teaspoon cumin seeds

·       1 teaspoon coriander powder

·       1/2 teaspoon turmeric

·       1/2 teaspoon red chili powder

·       Salt, to taste

·       2 tablespoons coconut oil

·       2-3 dried red chilies

·       Fresh cilantro for garnish

Tools

·       Large pan or skillet

·       Blender or grinder

·       Measuring cups and spoons

·       Cutting board and knife

How To Make It

Step 1.

Boil the Eggs 

Pop the eggs in a pot of water and boil them for about 10-12 minutes until they’re hard-boiled. Peel and set aside.

Step 2.

Making the Masala Paste 

Toss onions, garlic, ginger paste, cumin seeds, coriander, turmeric, and chili powder into your blender. Blend everything until smooth.

Step 3.

Cook the Masala 

Heat the coconut oil in a large pan over medium. Throw in the dried red chilies and fry them for a minute or two. Add your masala paste and cook until the oil starts to separate.

Step 4.

Add Eggs and Coconut Milk 

Gently add your hard-boiled eggs to the pan, mixing them into the masala. Pour in the coconut milk and let the whole thing come to a simmer. Turn the heat down and let it cook for 10-15 minutes so all those flavors come together.

Step 5.

Finish and Serve 

Add salt to taste. Sprinkle with fresh cilantro, and serve hot with rice or idlis.

Nutrition (per serving, approx.):

v  Calories: 250-350

v  Protein: 15-20g

v  Fat: 15-20g

v  Carbs: 10-15g

A Bit More

Egg roast is at its best with steaming rice or idlis, but honestly, it’s great with roti or naan too. This recipe serves 4-6, but you can easily scale it up or down.

Tips and Twists

·       Fresh coconut milk gives the richest flavor, but canned works in a pinch.

·       Like more heat? Add extra chili powder.

·       Toss in a few curry leaves or mustard seeds for a deeper South Indian note.

·       A side of raita or fresh salad helps balance the spice.

FAQs

1. Can I use canned coconut milk? 

Yes, canned coconut milk works fine.

2. How do I store leftovers? 

Keep any extra egg roast in an airtight container in the fridge. It’ll stay good for up to three days.

3. Can I skip coconut milk? 

You can leave it out, but you’ll lose that creamy texture and some of the flavor.

4. What kind of chilies should I use? 

Dried red chilies or Kashmiri chilies are classic.

5. Can I add vegetables? 

Sure—potatoes or carrots fit right in.

6. How do I serve egg roast? 

Spoon it over steaming rice or idlis, and finish with a sprinkle of fresh cilantro. That’s all you need.