Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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Nadan Mutta (Egg) Roast

Eggs are all over Instagram these days, especially runny eggs. And, nothing against a good runny egg, but if you want to change things up for breakfast/brunch, try this popular South Indian dish, Nadan Mutta (Egg) Roast – it’s one of my favs!


    sauce pan      saute pan


  • 10 eggs, hard-boiled, halved
  • 2 tbsp coconut oil (for frying)
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 10-12 curry leaves
  • 6 shallots, sliced
  • 6 cloves of garlic, minced
  • 1 ½ inch ginger, minced
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 ½ tsp garam masala
  • 1 ½ tsp coriander powder
  • ¼ tsp crushed black pepper
  • 2 large tomatoes, diced
  • 1/3 cup water
  • ½ cup cilantro, chopped
  • salt to taste


  1. In a saucepan, boil the eggs for about 10-12 minutes. Reduce the heat and let stand in hot water for another 5 minutes before adding cold water. Once cool, remove the shells and cut the eggs in half, longways. Set these aside.
  2. In a saute pan, heat the coconut oil on medium-high heat and add the fennel, cumin, and curry leaves. Once the curry leaves begin to curl a little, add the shallots, garlic, and ginger.
  3. When the shallots soften up, add the turmeric, red chili powder, garam masala, coriander powder, and crushed black pepper. Mix well and let this begin to thicken a little.
  4. Add the tomatoes and let it cook for about a minute before adding 1/3 cup water and cilantro. *The tomatoes will add natural moisture to this mix, but the extra water will help create a light gravy for the eggs to simmer in.   
  5. Now, add the eggs and let this boil for 8-10 minutes to allow all the flavors to soak in to the eggs and for the gravy to thicken. Sprinkle fresh chopped cilantro for garnish.
  6. This is traditionally served with appam, but it also goes well with rice or chapathi.

Serves: 4

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