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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Spicy Kerala Egg Roast

Mutta Roast

(45 reviews)
"

This dish brings back memories of my Kerala vacations where mornings meant waking up to the aroma of spices wafting through my grandmother's kitchen. Serve it with appams for the full experience.

"
Spicy Kerala Egg Roast
Prep time:10 mins
Cook time:30 mins
Total time:40 mins

Protein

14g

Carbs

12g

Fat

24g

Calories

310 kcal

Servings:
4
Gluten Free

Ingredients

eggs6 large
(hard-boiled and peeled)
yellow onions2 large
(thinly sliced)
tomatoes2 medium
(chopped)
ginger1 inch
(grated)
garlic4 cloves
(minced)
green chilies2
(slit lengthwise)
curry leaves1 sprig
coconut oil3 tbsp
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

mustard seeds0.50 tsp
turmeric powder0.50 tsp
red chili powder1 tsp
coriander powder1.50 tsp
garam masala0.50 tsp
black pepper0.50 tsp
(freshly ground)

Directions

Prepare the Eggs and Base

  1. Slice the boiled eggs lengthwise and set aside.
  2. Heat coconut oil in a heavy-bottomed skillet over medium heat.
  3. Add mustard seeds and let them crackle, then add curry leaves and sauté for a few seconds until aromatic.

Cook the Masala

  1. Add sliced onions and sauté until they are golden brown, about 10 minutes.
  2. Add ginger, garlic, and green chilies. Sauté until the raw aroma disappears.
  3. Add chopped tomatoes and cook until they soften and blend into the onions, about 5–7 minutes.

Add Spices and Eggs

  1. Stir in turmeric, red chili powder, coriander powder, and salt. Cook for 2 minutes to bloom the spices.
  2. Add garam masala and black pepper; mix well.
  3. Gently place the sliced eggs into the masala, cut side up. Spoon the masala over the eggs gently to coat them.
  4. Cover and simmer on low for 5 minutes to let the eggs absorb the flavors.
Chef's tip: Be gentle when stirring the eggs—use a spatula to lift the masala onto them without breaking them.

Finish and Serve

  1. Garnish with fresh cilantro.
  2. Serve hot with appam, rice, or parathas.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.