Receta Nadan Mutta Roast / Kerala Style Egg Roast
by Swapna

Mutta

(Motta) Roast is a very popular side dish of Kerala, which can be served for

breakfast, lunch or dinner!.... A very simple, easy to make side dish usually served

with Palappam, Vellayappam, Idiyappam or Puttu for breakfast or as a side dish for chapathi or

porotta for dinner or as a quick fix when guests shows up unexpectedly :) :) …

Mutta Roast is also a very popular item in “thattukada” or road side eatery

Method:

To boil eggs, place eggs in a saucepan and fill

with water, covering the eggs by an inch. Bring the water to a rolling boil

over high heat and turn down the heat to medium and boil the eggs for 10 to 12

minutes. Turn off the heat and pour out the water from the pan and place eggs

under cool running water to stop the cooking. Peel the eggs and use.

Heat oil

in a pan, add mustard seeds, when it splutters add the sliced onion, chopped

ginger, garlic and salt. Sauté the onion until they are lightly browned.

Add tomato and curry leaves and sauté until

tomatoes are well cooked. Add chilly powder, coriander powder, turmeric powder,

pepper powder and garam masala powder and sauté for a minute or two.

Add ¼ cup boiling water, cover the pan and cook

until the gravy is thick.

Add tomato ketchup and coriander leaves and

adjust the seasoning. Add boiled and sliced eggs into it and very carefully

transfer to a plate and serve hot.

Notes:

You can either cut the eggs to halves or use

whole eggs to make this curry. If you are adding whole eggs, make small slits

on the eggs and then add it to the gravy.

Adding tomato ketchup and coriander leaves are completely

optional.

If you prefer to have the roast with little gravy you can add 1 cup of thick

coconut milk towards the end of cooking just before the eggs are added.

To make Egg Puffs, place egg along with a tablespoon of thick gravy in the

centre of a puff pastry sheet and shape it and bake.

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