Egg Masala / Egg Roast (മുട്ട മസാല)
Category: breakfast — eggs in masala
Course: main accompaniment | Diet: non-vegetarian
Meal roles: breakfast
lunch
dinner

Boiled eggs simmered in a dark Kerala onion-tomato masala; a favourite with idiyappam and puttu.

Spice level: 3
Prep time: 10 minutes | Cook time: 20 minutes

Ingredients (per person):
name: Eggs, boiled and peeled
qty: 2
unit: num
name: Shallots, sliced
qty: 40
unit: g
name: Tomato, chopped
qty: 30
unit: g
name: Ginger-garlic paste
qty: 5
unit: g
name: Chilli powder
qty: 3
unit: g
name: Coriander powder
qty: 3
unit: g
name: Turmeric
qty: 1
unit: g
name: Garam masala
qty: 1
unit: g
name: Coconut oil
qty: 8
unit: g
name: Curry leaves
qty: 4
unit: num
name: Salt
qty: 1.5
unit: g

Steps:
Slit the boiled eggs lightly with a knife so the masala penetrates.
In oil, brown shallots and curry leaves; add ginger-garlic and cook until the raw smell leaves.
Add tomato and cook to a pulp; add the spice powders and roast until the oil surfaces.
Add the eggs and a splash of water; simmer so each egg is coated in the gravy, about 5 minutes.
Garnish with coriander and serve with idiyappam, puttu or rice.

Tags: eggs
masala
breakfast