
Kerala Style Mutta Roast is a spicy and flavorful egg dish made with caramelized onions, aromatic spices, and perfectly boiled eggs. This rich, semi-dry masala pairs beautifully with appam, parotta, or chapati—perfect for a quick and satisfying meal.
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Boil the eggs and rest them in cold water.


Dry roast coriander seeds, cumin seeds, black pepper corns, and dry red chillies. Let them cool and grind finely with garlic pods.



Peel the eggs , make light slits and fry them in ghee with turmeric powder and red chilli powder.


In the same wok, add more ghee and sauté sliced onion until translucent.

Add the prepared spice mixture and cook for a minute.

Add sliced tomato and cook until it softens.


Add tamarind soaked water and salt, cooking until the mixture thickens slightly.

Add the fried eggs, sprinkle curry leaves and chopped coriander leaves, and coat the eggs well with the masala.


Cover and let it rest for a few minutes before serving.

Serve with Appam , Kerala parotta or chapati.
Ensure the eggs are boiled just right to avoid overcooking and rubbery texture.
Don’t skip or reduce curry leaves, it gives that signature Kerala aroma
If possible, finish with a little coconut oil drizzle, instantly gives Kerala-style touch.
Can I use store-bought tamarind paste instead of tamarind soaked water?
Yes, you can use tamarind paste. Dilute it with water to achieve the desired consistency.
Can I substitute ghee with oil?
While ghee adds a rich flavor, you can use oil as a substitute if preferred.
How long should I boil the eggs?
Boil the eggs for about 8-10 minutes for a firm texture.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and reheat it before serving. The flavors deepen as it rests.
What can I serve this dish with?
Kerala Style Ghee Mutta Roast pairs well with appam, steamed rice, or even chapati.
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