Kerala Style Spicy Naadan Egg Roast, Spicy Egg Roast Recipe

Recipe for Spicy Kerala Style Naadan Egg Roast masala with gravy preparation. Serve with appam, rice or chapati. Kerala hotel mutta curry with tomato. Adapted from Rick Stein.

A quick egg curry is a staple at my home. Serve it with rice or roti and its sure a happy meal. Kerala egg roast is a very popular dish that’s usually served with appam. I found this recipe for Kerala egg roast in Rick Stein’s India cookbook. Its one of the finest books on Practical Indian Cooking. He writes in his book that he found this recipe for Kerala egg roast at a restaurant that his driver took him, en-route to Thekkady. Egg roast is a popular dish in Kerala. Nobody quite knows why it’s called an egg roast because they are actually boiled, peeled, then simmered in a pan with an intense masala flavored with Kashmiri chillies, tomato and coconut oil. Here is the recipe for an awesome Kerala Style Spicy Naadan Egg Roast.

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Boil and peel the eggs and set aside. Here is the recipe for perfect hard boiled eggs.

Heat the coconut oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the ginger and garlic and fry for 2–3 minutes.

Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.

Make a puree out of the tomatoes in the blender / mixie.

Also get all the spice powders ready.

Add the tomato puree and salt. Then stir in the spice powders. Simmer for about 15 minutes until rich and reduced.

Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through. Sprinkle with the chopped coriander. Egg roast is ready. serve hot.

Serve with appam, chapati or rice.

• 6 Eggs
• 2 tablespoon coconut oil
• Small handful of fresh curry leaves
• 1 tsp fennel seeds
• 4 cm ginger, finely chopped
• 6 cloves garlic, finely crushed
• 2 medium onions, sliced
• 2 dried Kashmiri chillies, torn into pieces
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chilli powder (add more if you want it spicy)
• 1 teaspoon ground black pepper
• ½ teaspoon turmeric
• 5 ripe tomatoes
• 1 teaspoon salt
• Handful of fresh coriander leaves

1. Boil and peel the eggs and set aside.
2. Heat the coconut oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the ginger and garlic and fry for 2–3 minutes.
3. Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.
4. Add the tomato puree and salt. Then stir in the ground coriander, cumin, chilli powder, black pepper and turmeric. Simmer for about 15 minutes until rich and reduced.
5. Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through.
6. Sprinkle with the chopped coriander and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: South Indian, Kerala

• 6 Eggs
• 2 tablespoon coconut oil
• Small handful of fresh curry leaves
• 1 tsp fennel seeds
• 4 cm ginger, finely chopped
• 6 cloves garlic, finely crushed
• 2 medium onions, sliced
• 2 dried Kashmiri chillies, torn into pieces
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chilli powder (add more if you want it spicy)
• 1 teaspoon ground black pepper
• ½ teaspoon turmeric
• 5 ripe tomatoes
• 1 teaspoon salt
• Handful of fresh coriander leaves

1. Boil and peel the eggs and set aside.
2. Heat the coconut oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the ginger and garlic and fry for 2–3 minutes.
3. Add onion, dried red chillies and fry for 10 minutes until softened and golden brown.
4. Add the tomato puree and salt. Then stir in the ground coriander, cumin, chilli powder, black pepper and turmeric. Simmer for about 15 minutes until rich and reduced.
5. Then add the whole eggs, put a lid on and simmer for 4–5 minutes to heat the eggs through.
6. Sprinkle with the chopped coriander and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: South Indian, Kerala

Find it online : https://www.kannammacooks.com/naadan-egg-roast/

Tamilnadu style easy Appam Recipe Without Yeast using rice and coconut. Serve hot with coconut milk or vegetable stew.

Other recipe: Kerala Appam / Palappam Recipe

Appam is my sons all time favorite dish. Appam with sweet coconut milk is something he can have everyday. This is my aunts appam recipe and comes out so good every single time. There is no addition of yeast in this Appam recipe. The appam batter ferments naturally. Here is how to do Tamilnadu style appam mavu or appam batter. I like to use idly rice for making appam batter. If you cannot get idly rice, you can use raw rice (raw rice variety like sona masuri rice).

Wash the rice well for 2-3 times in running water. Then soak the rice and fenugreek seeds in water for two hours. We will also need 1/4 cup of cooked rice. You can use any variety of cooked rice. Also cut or shred 1/2 a cup of fresh coconut and set aside.

Drain the water from the rice. Grind all the ingredients in the blender together to make a smooth fine paste. We soaked 2 cups of rice. So while grinding, you can use up-to 2 cups of water. If your blender is not big, grind it in two to three batches. Do not grind everything at a time.The motor in the blender might over heat and stop working. So have patience and grind it in batches.

Cover the batter bowl with a lid and leave it in a warm place. Leave batter untouched for at least 8-10 hours. After the rest, the batter would have doubled. The batter would be foamy like below after fermentation. Mix well. Store in the refrigerator for up to 3 days and use when required.

Now to make appam, we need to add baking soda ( also called as aapam soda ), salt and sugar to the batter. DO NOT add the soda, salt and the sugar to the whole batter at once. The appam wont fluff up. Just take how much ever batter is required for that particular time and then add soda, salt and sugar and proceed with the recipe.

Transfer some of the batter to a separate bowl. I transferred one third of the batter. Add a tablespoon of sugar and 1/4 teaspoon of baking soda and 1/4 teaspoon of salt. Mix batter well to combine.

The appam batter consistency should be thin. Little thinner than the dosa batter consistency. Add water if necessary to adjust the consistency of appam batter.

Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides. Cover with a lid and let it cook for 40-50 seconds.

Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.

Serve appam with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.

Here is the recipe for Kerala Chicken Stew, Chicken Ishtu

NOTE Do not add too much cooked rice to your batter. The batter will become very sticky and gummy. We have just used half a cup for this recipe. Do not add more than that else the batter will be a mess.

What can go wrong while making Appam? 1.If the holes are really big and wide and the batter is not sticking to the pan, the batter is very thin in consistency. Add more batter to adjust the consistency. 2.If the appam is coming very heavy, then batter is very thick and needs to be diluted with some water. 3.If the batter is not browning properly, it means the batter has not been fermented enough or very less sugar has been added. 4.If you added too much appam soda, appam will not be white but will be a little yellow. If the appam is coming yellow, then add more batter to adjust the soda.

Here is the recipe for Sweet Coconut Milk. Here is the recipe for Vegetable Stew

Main Ingredients for batter

• 2 cups ( 500 ml) Idly rice
• 1/4 teaspoon fenugreek seeds
• 1/4 cup cooked rice
• 1/2 cup fresh coconut
• 2 cups water for grinding

For making appam

For one third of the batter use the following

• 1 tablespoon sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the batter

1. Wash the rice well for 2-3 times in running water. Then soak the rice and fenugreek seeds in water for two hours.
2. Drain the water from the rice. Grind all the ingredients in the blender together to make a smooth fine paste. We soaked 2 cups of rice. So while grinding, you can use up-to 2 cups of water.
3. Cover the batter bowl with a lid and leave it in a warm place. Leave it untouched for at least 8-10 hours. After the rest, the batter would have doubled. Store in the refrigerator for up to 3 days and use when required.

For making appam

1. Transfer some of the batter to a separate bowl. I transferred one third of the batter. Add a tablespoon of sugar and 1/4 teaspoon of baking soda and 1/4 teaspoon of salt. Mix well to combine.
2. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the batter adhere to all over the sides of the pan. Use your hands to rotate in a circular motion and guide the batter to stick to all over the sides.
3. Cover with a lid and let it cook for 40-50 seconds. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.
4. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 20 mins
• Category: Crepe, Bread
• Cuisine: South Indian, Breakfast