Mutta (Egg)Avial In Thick Coconut Gravy
Egg is cooked in thick coconut gravy.This dish is easy to make and can be served as side dish with rice.
Ingredientsfor 2 servings
- 3 Eggs
- 3/4 cup Coconut — grated
- 4 To Shallots
- 1/2 tsp Turmeric powder
- 1/2 tsp Chili powder
- 1/4 tsp Cumin seeds
- 2 Green chilies
- Salt as per taste
Preparation
Step 1
Boil the eggs, remove shell and set aside.
Step 2
In a blender, grind together the grated coconut, 1 shallot, turmeric powder, cumin seeds and chilli powder with 1/4th cup of water to a paste.
Step 3
Transfer this paste to a pan.Chop the green chilies and remaining shallots lengthwise and add to the paste.
Step 4
Bring the coconut gravy to a boil and add salt as per taste.
Step 5
Chop the boiled eggs lengthwise and add to the gravy.
Step 6
Cover and bring the avial to another boil and turn off the heat.
Step 7
Serve the mutta avial with rice.
Tip
Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Main Course
Lololikka Achar Recipe | Loobikka Achar
Lololikka Achar is a pickle prepared with the red cranberry. Pickles are an important delicacy present in almost all ...
Main Course
Lady's Finger-Bhindi In Coconut Curry
Lady`s finger/bhindi/vendakkai pieces are fried and cooked in coconut milk and other ingredients.
Main Course
Lady`s Finger Curry
Cooked low and slow until the masala melds into the gravy, this okra curry carries the unmistakable warmth of Kerala ...
Main Course
Layered Tea- Dancing Tea
Layer tea is a drink which plays with the density of each ingredient to create the obvious layers in the glass of tea.