Mutta Roast
Hard-boiled eggs pan-fried in coconut oil and then simmered in a deeply caramelised, dark onion-tomato-spice masala. Unlike the coconut milk-based mutta curry, mutta roast is dry and bold — a perfect partner to the flaky layers of Kerala parotta.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 4 | eggs |
| 2 tablespoons | coconut oil |
| 1 cup | sliced onions |
| 1 tablespoon | ginger-garlic paste |
| 2 | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 2 | tomatoes, chopped |
| 1 cup | coconut milk |
| 1 | curry leaf sprig |
| — | salt to taste |
| — | water as needed |
Instructions
- 1 Boil the eggs until hard-boiled, then peel and set aside.
- 2 Heat coconut oil in a pan over medium heat.
- 3 Add sliced onions and sauté until they turn golden brown.
- 4 Add ginger-garlic paste and green chilies, sauté for another minute.
- 5 Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 2 minutes.
- 6 Add chopped tomatoes and cook until they turn soft and the oil begins to separate.
- 7 Pour in the coconut milk and bring the mixture to a simmer.
- 8 Add salt to taste and a little water if the gravy is too thick.
- 9 Gently add the boiled eggs to the gravy and coat them well.
- 10 Add curry leaves and simmer for an additional 5 minutes.
- 11 Serve hot with appam or rice.
Tips
For a richer flavor, you can lightly fry the boiled eggs before adding them to the gravy.