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kerala egg roast recipe dry egg masala

Kerala Egg Roast Recipe - How To Make Kerala Style Egg Roast For Chapathi, Poori, Appam & Rice

Easy, delicious and popular South Indian Kerala style dry egg roast recipe (masala egg roast) which goes great as a side dish with chapathi, poori, bhatura, egg, appam, idiyappam or even dosa. This dry egg roast with spices also make a wonderful side dish with rice or biryani (or pulav) for lunch or dinner.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Calories 263kcal


  • 2 eggs 
  • 1 large onion
  • 1 tablespoon ginger garlic paste
  • ¼ teaspoon salt adjust to taste
  • 2 tablespoons coconut oil or more as required
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder reduce if you don't want it spicy
  • 1 teaspoon black pepper powder don't use if you don't want it spicy
  • ½ teaspoon cumin seeds powder
  • 2 teaspoons garam masala powder
  • 3 dry red chilies or green chilies (optional)
  • 1 string curry leaves (optional)


  • Boil the eggs for 10 minutes and keep aside for cooling.
  • Chop the onion lengthwise.
  • Heat 2 tablespoons of oil in a pan and when the oil is hot, add the onions. Also add the ginger garlic paste and saute for about 1 to 2 minutes (you can also add the dry red chilies (or green chilies) and curry leaves if you are using them).
  • Saute the onions, stirring occasionally, until the onions are browned and caramelized.
  • Caramelizing the onion will take some long time  like around 35 to 40 minutes, so we need some patience for getting the best browned and caramelized onions. You don't have to stir this continuously, but stir the onions occasionally as they get caramelized and keep the heat in medium.
  • As the onion starts browning more and more, add salt and it is good to check frequently and stir so that the onions won't get burnt at the bottom of the pan. Towards the end, it tends to brown so quickly so keep watching in the last minutes of the process. You can add the remaining 2 tablespoons of oil in between which will help with the process by reducing the problem of onion sticking to the pan.
  • Meanwhile when the eggs are cooled enough, gently peel the shell of the eggs.
  • You can cut the boiled eggs in half lengthwise so you have 4 pieces of egg halves, keep the boiled egg halves aside.
  • As soon as the onions are caramelized, add all the spices, mix well and cook in low heat for about 1 to 2 minutes as the caramelized onions will get well mixed with the spices. You can add a little bit of oil too if needed.
  • Now gently drop the egg halves on top of the onions in masala, preferably with the yellow side up so the yellow won't get mixed with the curry.
  • Spoon out some onion masala from the pan and gently spread over the egg halves while the eggs are getting roasted in the spices. You can gently press the onion masala with the egg halves using the spoon.
  • Cook in low heat for about 1 to 2 minutes until the eggs are roasted and well blended with the onion masala.


Serve hot as a side dish with chapathi, appam or rice or use as a topping for delicious biriyani or use as a filling for toast to make a sandwich!


Calories: 263kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 163mg | Sodium: 382mg | Potassium: 407mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1215IU | Vitamin C: 122.5mg | Calcium: 51mg | Iron: 2.4mg