Egg ghee roast is a tasty, spicy, and rich side dish native to Kerala, India and it is typically made with egg and spices roasted in ghee. This dish is commonly consumed as an accompaniment mainly with appam, dosa, chapati (Indian flatbread), or parotta (typical all flour flatbread which is popular in Kerala, Tamil Nadu, and Sri Lanka). This dish is an exotic, creamy, and flavor-filled side dish that could be served for breakfast, lunch and dinner.
About Egg Ghee Roast
Egg ghee roast is a flavorful and creamy typical South Indian side dish. It is prepared with boiled eggs, Indian spices, and ghee. Especially the whole Indian spices used in this recipe give a unique flavor and taste to this dish.
Even though there are plenty of egg curries prepared across south Indian states, this one is popular for its authenticity and uniqueness. There is one such famous recipe called Mangalore egg ghee roast that is authentic to Karnataka. In that particular recipe, the Indian spices are roasted and powdered to make a rich and spicy egg roast.
Similarly, this Kerala egg ghee roast shared here is a common side dish served in most restaurants and households of the state. This dish is not only popular in Kerala but also in the neighboring Southern states for its unique flavor and taste. This egg roast is an ultimate lip-smacking side dish and tastes great with roti, parotta, appam, and similar dishes.
The ingredients required for this egg roast recipe are hard-boiled eggs, onion slices, onion and tomato puree, ginger garlic paste, chili, turmeric, and coriander powder. And of course, ghee and whole Indian spice to season the gravy. Finally, a handful of chopped coriander leaves garnish the dish.
How to make Kerala Egg ghee roast?
The recipe given below is a simplified version of the Kerala-style egg roast but with a similar traditional taste and flavor. And the quantity yields to 4 people. So let see how to make this tasty side dish with step-by-step instructions.
To make the roast, in a pan with medium heat pour ghee and add all the Indian spices mentioned in the recipe card below. Allow the spices to turn aromatic and make sure not to burn them. After that, add in the onion slices, saute well until it is caramelized. Once it is done, add in the onion puree and the ginger garlic paste. Saute them well to turn aromatic.
Once you feel the fresh aroma of ginger-garlic, include the masala powders mentioned in the recipe card below. Give a nice mix and then add the tomato puree. Mix well and add water to adjust consistency. Now close the pan with the lid and cook for 10 minutes. This helps the gravy to absorb all the flavors from the spices and masala.
Once the time passed, open and add the boiled eggs one by one. Give a gentle mix to coat all the eggs in the gravy. Simmer the heat and allow the egg gravy to cook for 5 minutes or until it turns reddish-brown color. At this stage, you could also add pepper powder, which enhances a unique flavor to the dish. Finally, garnish with coriander leaves and switch off the heat.
This Kerala-style egg ghee roast is definitely an appetizing side dish that you will fall in love with for its taste and flavor. And I hope you will try and enjoy this dish with your family and loved ones.
Find similar recipes below. Click Egg Recipes for more.
Egg Ghee Roast Recipe video instructions
I have shared the detailed video instructions of this recipe below which I believe will help you to make this dish easily at home. You could also find the Kerala Egg Ghee Roast Recipe in story format for a quick reference.
- 6 Boiled eggs, sliced into two
- 1 cup Big onion, sliced
- ¼ cup Small onion, pureed
- 3 Tomato, pureed
- 1 tsp Ginger garlic paste
- 1 tsp Chili powder
- 1 tsp Garam masala
- 2 tsp Coriander powder
- ½ tsp Turmeric powder
- 1 tsp Salt, adjust as needed
- 2 Bay leaves
- 4 Cloves
- 2 Cinnamon stick
- 1 tsp Cumin seeds
- 4 Cardamom
- ¼ cup Ghee
- ½ cup Coriander leaves, to garnish
- ½ cup Water
Preparation of Egg Ghee Roast
- In a pan with medium heat, pour ghee, add cinnamon sticks, bay leaves, cumin seeds, cardamom, cloves and saute well
- Add onion and saute until it turns soft
- Add pureed small onion, ginger garlic paste and saute until the raw aroma leaves
- Now put in chili, coriander, turmeric, garam masala, ginger garlic paste, salt and incorporate everything well
- Add pureed tomatoes and combine everything well
- Now add water, close the pan with the lid and cook the gravy for 10 minutes
- Open the lid and add the boiled eggs to the gravy and coat it well
- Simmer the heat and allow it to cook for five more minutes or until the gravy turns reddish-brown in color
- Finally, garnish with coriander/cilantro leaves and switch off the heat
- Serve the delicious Egg ghee roast with dosa/chapati/appam or with rice
Nutrition InformationYield 4 Serving Size 1 cup
Amount Per Serving Calories 305Total Fat 22gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 313mgSodium 732mgCarbohydrates 17gFiber 5gSugar 7gProtein 12g
Disclaimer: Nutrition information comes from third-party apps and calculators. The information is purely an estimate and provided for information purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment.
Frequently asked questions
It is a traditional Kerala style egg dish made with hard-boiled eggs which are cooked along with onion tomato curry in ghee with spices and herbs.
Ghee gives a unique authentic flavor to this recipe but it can also be replaced with cooking oil of your choice.
Enjoy the recipe and let us know how it turned out for you!
If you have any other questions, please feel free to post them in the comment section below and we will try to answer them as soon as possible.