Nadan Mutta Roast / Kerala Style Egg Roast

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 ….  Mutta roast can be used as a stuffing to make Mutta Puffs :)…

Nadan Mutta Roast / Kerala Style Egg Roast

Ingredients:

Eggs - 3 or 4, boiled and shelled

Onion - 2 medium, sliced finely

Chopped Ginger - 1 tbsp

Chopped Garlic -1 tbsp

Tomato - 1 big

Kashmiri Red Chilly powder – 2 to 3 tsp

Coriander powder - 1 tbsp

Turmeric powder - ½ tsp

Pepper powder - ½ tsp

Garam masala powder - ½ tsp

Salt - to taste

Coconut oil – 1 to 2 tbsp

Mustard seeds - ½ tsp

Curry leaves – few

Tomato ketchup - 1 tbsp (optional)

Coriander leaves, chopped - 1 tbsp (optional)

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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