Image Source : theyummydelights.com
Introduction
A spicy onion–tomato masala with boiled eggs, popular in Kerala’s Syrian Christian cuisine and local tea shops.
Historical Relevance
Eggs were considered a festive protein in middle-class Kerala homes, often reserved for Sunday meals.
- Making the Roast
Ingredients:
- 4 boiled eggs
- 2 onions (sliced)
- 2 tomatoes (chopped)
- 1 tsp chili powder
- ½ tsp turmeric
- 1 tsp garam masala
- Curry leaves, coconut oil
- Salt to taste
Instructions:
- Heat coconut oil, fry onions till brown.
- Add tomatoes and spices; cook into thick masala.
- Add boiled eggs, coat well in masala.
Pro Tips
Make small slits on eggs so masala seeps inside.
Serving Suggestions
Pairs with appam, puttu, or Kerala parotta.
Fun Fact
A favorite in Kerala tea shops, sold with parotta as a quick snack.