Ingredients: For this Kerala egg roast, you’ll need 4 boiled eggs, 3 tbsp coconut oil, 4 large onions thinly sliced, a handful of curry leaves, 2 slit green chillies, 1 tsp turmeric powder, 1 tbsp Kashmiri chilli powder, 1 tsp garam masala powder, and salt to taste.

Recipe: Begin by heating the coconut oil in a pan and adding the onions, curry leaves, and green chillies, mixing them well. Add salt and cook on low heat until the onions become translucent. Continue cooking for about 15-20 minutes until the onions are caramelized and golden brown. Once the onions are cooked, add the turmeric powder, Kashmiri chilli powder, and garam masala powder, cooking for a few more minutes. Then, add a little water, mix well, and cook until the water evaporates, leaving behind a rich masala. Finally, gently add the boiled eggs, stirring carefully to coat them in the masala. Remove from heat and serve with appam, parotta, or rice for a delicious meal.

Serving Suggestions: This Kerala egg roast goes beautifully with traditional Kerala favourites like appam, paalapam, neer dosa, or parota. It even pairs wonderfully with a simple bowl of rice. The richness of the onions and the warmth of the spices create a comforting and satisfying meal that everyone will enjoy.

Pro Tip: The key to this dish is the slow caramelization of the onions – it’s what gives the dish its unique, delicious flavour. And remember, there are no tomatoes here—just onions that melt into a sweet, savoury masala that perfectly complements the boiled eggs. Enjoy this delicious Kerala egg roast, a true celebration of flavours that will make you feel like you’re right in the heart of Kerala with every bite!