In our third week, we feature another spectacular blog post from the pages of Lady’s Phinger.  Every Saturday we bring to you one amazing dish from the blogs of some pretty amazing food bloggers. Every such feature highlights dishes from across the country. Today we have featured Kerala Style Egg Roast made by the very talented food,travel and art blogger, Sai Priya.   Sai Priya blogs at Recently she started a campaign #savelosttemples of Bhubaneswar and has covered around 50 temples of the city so far.

Following is the blog taken from the original blogpost:

Kerala Style Egg Roast  Those majestic high mountains of the Western Ghats on East ,the blue Arabian sea on west makes Kerala truly God’s own country ,the beauty is untouched here.

I have many memories attached to this state during my trips to Wayanad, Kollam ,Varkala etc. The very first time I tried Kerala food prepared with coconut oil at that homestay in Wayanad . After that I regularly use coconut oil which has similar benefits as in Olive oil. Sadly people in India are more fascinated to Olive oil these days ignoring our own super-oil.

Do you know 91% of the fat in coconut oil is healthy saturated fat .Not only cooking this oil is great for baking too , enhancing your favorite cake or cookies.

Today I am sharing a popular Kerala dish “Nadan Mutta Roast” which means Egg roast. It’s a common sight to find Kerala people enjoying this dish with appam (fermented rice pancakes) or Malabar Parotta in their breakfast .

Kerala Style Egg Roast

Cuisine : Indian  | Prep Time: 5 minutes | Cook Time : 10 minutes



4 eggs hard boiled
1/4 cup green peas
1 cup Onion chopped
2 tbsps chopped ginger
1 tbsp chopped garlic
1/4 cup curry leaves
2 cups tomato chopped
1/2 tsp turmeric powder
1 tsp fennel seed
2 red chili Dry
1 tbsp kashmiri chili powder
1 tsp cumin powder
2 tsps coarinder powder
2 tsps black pepper
1/2 tsp sugar
3 tbsps coconut oil
Salt to taste


In a pan heat oil ,add fennel and dry red chili. After 30 sec ,add ginger,garlic and fry for a minute till they are slightly brown.
Add curry leaves, chopped onion and fry for 2 minute till they are light brown at medium flame.
Add chopped tomatoes ,salt,turmeric and fry for 2 minute.
Add coriander, red chili and cumin powder . Cook for another 2 minute till the masala release oil.
Add green peas, sugar ,pepper powder and 2 tbsp water. Cook for 2 minute .
Slices boiled egg into 2 part. Add to masala and mix once.Switch off the flame.
Serve hot .

Recipe Notes

Generally they don’t add green peas in Egg-roast .But i tried my own way to make it more colorful and healthy.

You can skip adding it if you don’t like.