Egg Aviyal
A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste and a spoonful of yogurt. Avial is the centrepiece of the Kerala Sadya and arguably its most loved dish.
Ingredientsfor 4 servings
- 2 nos Eggs boiled and — cut into 2 pieces
- 1 nos Potato — cut into small pieces
- 2 nos Green chillies
- 5 nos Small onions (Kunjulli)
- Tomato
- 1/2 tsp Red chilly powder
- 1/4 tsp Pepper powder
- 1/4 tsp Cumin seeds (Jeerakam)
- 1/2 tsp Ginger — chopped
- 1/4 tsp Turmeric powder
- 1/2 cup Coconut — grated
- 1 tbsp Curd
- Curry leaves A, a few
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Grind together coconut, cumin seeds and green chillies.
Step 2
Set a pan over medium heat and pour in the oil or a kadai.
Step 3
Add curry leaves, chopped onion and ginger and allow it to turn brown.
Step 4
Add tomato and cook it.
Step 5
Add potato pieces.
Step 6
Add coconut paste and cook, till the potatoes are done.
Step 7
Add boiled egg, pepper powder, curd and salt.
Step 8
Turn off the heat and sprinkle curry leaves on top.
Tip
Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.
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