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!