Skip to main content

Kerala Duck Egg Roast/Tharavu Mutta Roast- Breakfast recipe

Kerala Duck Egg Roast/Tharavu Mutta Roast

Today's recipe is a delicious breakfast. Eggs for breakfast are filling and a great way to start your day. Duck egg curry/ Tharavu Mutta roast is a much-loved traditional breakfast of Kerala, a perfectly tasteful treat with soft lacy appam. This spicy egg curry is finger-licking good. The beauty of this recipe is its simplicity. Eggs are cooked, in a delicious caramelized onion tomato gravy. The gravy has the sweetness of caramelized onions and the acidity of tomatoes. Curry leaves, fennel, and coconut oil add to the flavor. You can also add coconut bits or cashew nuts for an extra crunch. It is an absolute comfort homey food.

What goes with the Kerala duck egg roast? In Kerala, egg curries are often made for breakfast, and relished with soft spongy appam. It tastes best with Vella appam. Appam is soft, and spongy laced rice and coconut crepes are popular breakfast. Idiyappam/string hoppers are steamed rice noodles, and they taste delicious with egg curry. Flat bread-like chapathi, parotta (layered flatbread), or, orutti/pathiri (flatbread made with rice flour) all taste delicious with Kerala duck egg roast.


Duck Egg Roast is especially popular in the Kuttanadu region of Kerala, where waterfowls like duck and geese are part of the region's diet. Kerala duck egg roast is delicious, aromatic with a distinctive flavor and taste.  If you like the spicy kick of black pepper, reduce the amount of chilly powder. If duck eggs are not available, you can use regular eggs, quail eggs, or chicken pieces for a different twist. Give this recipe a try, you will surely love it. Happy cooking!

Kerala Duck Egg Roast/Tharavu Mutta Roast

Ingredients
Eggs- 6
Onions medium-4
Shallots thinly sliced- 1/2 cup
Tomato- 3
Green chilly- 2
Curry leaves- a few
Ginger thinly sliced- 2 tsp
Kashmir chilly powder-2 tbs
Turmeric powder- 1/4 tsp
Fennel seeds- 1/2 tsp
Salt as needed
Coconut oil

Boil duck eggs, peel and keep them aside. Slice onions thinly and finely chop the ginger.
Peel eggs and sprinkle salt and turmeric powder. Coat well. Heat one tablespoon of oil in a pan and gently fry the eggs till slightly golden. Remove from the oil and set aside.
Heat oil in a pan. Saute ginger and fennel seeds till there is a nice aroma, followed by onions, green chilly, and curry leaves. Saute till the onions become crispy and golden brown. Add turmeric powder and chilly powder, and fry for a minute. Next, add the tomatoes and cook till soft and the oil separates. Add one cup of warm water, cover, and cook till the gravy thickens. Add the boiled eggs and simmer till gravy thickens to desired consistency and the oil separates. Finally, add fresh curry leaves and sprinkle some fennel powder. Mix well and serve with appam or chapatis. Enjoy!

You might also like,
Golden Egg Curry/Burmese Sour Duck Egg Curry
Kerala Egg Roast
Egg Biryani
Akuri/Parsi Scrambled Egg Curry
Beetroot Egg Curry
Egg Puffs

Try this
Hope you will all enjoy...

Labels:

Comments

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea
6 comments
Read more

Dilkhush- Baking partners challenge#8(Tangzhong Method)

Dilkhush- Baking partners challenge#8(Tangzhong Method) Baking partners challenge#8 is learning a new method of bread making. I always wished to learn bread baking at home and I thoroughly enjoyed this months challenge. There were two method of bread making, for this months challenge-one is Asian method Tangzhong and other is Scandinavian method of Scald flour. I tried the Asian Tangzhong method which was relatively easy to put together. More important reason was that I wished to learn the technique of making dilkush or tengai bun which is very soft bread with sweet coconut filling. This was the most popular sweet snack available at a local bakery back home in India and my favorite as a child. I have earlier posted a different version of  dilpasand recipe with pastry dough.It is a quicker version.This post brought back some nostalgic childhood memories. Thanks Swathi for suggesting this recipe White bread/ Dilkhush with Tangzhong method (Adapted from Christine's Reci
39 comments
Read more

Stuffed Fish Fry

This is a delicious stuffed fish fry which is tangy and spicy.I was fascinated when I saw a stuffed Pomfret recipe. Usually there are different types of stuffing like sauteed prawns or crab meat. But here I used a tangy tomato and onion masala very similar to the Karimeen  pollichathu , that I posted earlier. You can use two fish fillets and make a  sandwich or slit through the fish very close to its bone and fill in the stuffing. Give this recipe a try,you will surely love this. Fish - 2 Chilly powder- 1/2 tsp Turmeric powder 1/3 tsp Lemon juice- 1 tsp Salt- to taste For the masala gravy Onion diced - 1 Tomatoes - 2 medium Green chilly - 2 Curry leaves chopped- 2 springs Ginger- garlic paste- 2-3 tsp Chilly powder- 1/2 tsp turmeric powder - a pinch Garam Masala-  1/2 tsp Vinegar - a few drops( optional)  Coriander leaves salt to taste oil  In order to prepare the masala heat oil in a pan and saute green chilly, ginger garlic paste, curry leaves ti
43 comments
Read more