Boiled Egg Roast Recipe
Introduction
Boiled Egg Roast is a flavorful South Indian dish that combines spicy, aromatic spices with tender boiled eggs. It’s a quick and satisfying accompaniment perfect for serving with rice and rasam or even bread.
Ingredients
- 5 large hard boiled eggs
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tbsp split white urad dal
- 1 tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
Instructions
- Step 1: Heat coconut oil in a kadai or frying pan over medium heat. Add the mustard seeds and cook until they begin to pop.
- Step 2: Add the urad dal and fry until it turns golden brown, stirring continuously to prevent burning.
- Step 3: Stir in the red chili powder, turmeric powder, and salt all at once. Immediately add the boiled eggs to the pan and turn off the stove.
- Step 4: Gently mix the eggs with the spice mixture so they are evenly coated. Serve warm with rice and rasam.
Tips & Variations
- For extra flavor, pierce the boiled eggs with a fork before adding them to the spice mixture so they absorb more taste.
- You can substitute coconut oil with vegetable oil if preferred.
- Add a pinch of garam masala or curry leaves for a different aromatic twist.
Storage
Store leftover egg roast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving to avoid overcooking the eggs.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw eggs instead of boiled eggs?
No, this recipe specifically requires hard boiled eggs. Using raw eggs will not work as the cooking method is designed to coat and heat pre-cooked eggs only.
What can I serve with boiled egg roast?
It pairs wonderfully with steamed rice and rasam, but you can also enjoy it with chapati, paratha, or even bread for a quick meal.
PrintBoiled Egg Roast Recipe
Boiled Egg Roast is a flavorful South Indian side dish featuring hard boiled eggs roasted in a fragrant blend of mustard seeds, urad dal, and aromatic spices. This simple yet delicious recipe pairs perfectly with rice and rasam for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: South Indian
Ingredients
Eggs
- 5 large hard boiled eggs
Spices and Oil
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tbsp split white urad dal
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- Salt to taste
Instructions
- Heat Oil and Temper Spices: Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Add mustard seeds and let them pop. Then add the split white urad dal and fry until they turn golden brown, releasing a nutty aroma.
- Add Spices and Eggs: Immediately add red chilli powder, turmeric powder, and salt to the hot oil and mix quickly to avoid burning the spices. Add the hard boiled eggs to the pan and turn off the stove promptly.
- Mix and Serve: Gently toss the eggs in the spiced oil mixture ensuring they are evenly coated. Serve the boiled egg roast hot as a side dish with steamed rice and rasam for a traditional South Indian meal.
Notes
- You can adjust the red chilli powder to control the spice level as per your preference.
- Use fresh mustard seeds for best flavor.
- Make sure to hard boil the eggs properly so that the yolk is fully set.
- This dish is best enjoyed fresh but can be stored refrigerated for up to 2 days.
- For a richer taste, you can add a pinch of asafoetida with the mustard seeds while tempering.
Keywords: Boiled Egg Roast, South Indian Egg Recipe, Spiced Egg Side Dish, Egg Roast, Easy Egg Recipes
