Superfast Mutta Avial
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
- 6 nos Eggs hardboiled
- 1/2 Of Coconut — grated
- 2 tsp Cumin seeds (Jeerakam)
- 2 sprig Curry leaves
- 1 tsp Turmeric powder
- Salt, to taste
- 1 tbsp Coconut oil
- 3 - Green chillies — slit
Preparation
Step 1
Grind together a few leaves of curry leaves, grated coconut, cumin seeds and turmeric powder with 1 cup of water, coarsely.
Step 2
Cut each egg into 4 quarters.
Step 3
Set a pan on the stove, pour the ground coconut mixture and add curry leaves and let it boil.
Step 4
If needed add a cup of water.
Step 5
When it boils, add salt, remaining curry leaves, green chillies and simmer for around 3 minutes.
Step 6
Adjust the salt.
Step 7
Gently slip in the egg quarters without crumbling the yolk.
Step 8
Boil, till the gravy dries up and holes appear on the koottu where it bubbled.
Step 9
Remove from fire, add the coconut oil and stir gently.
Step 10
Serve while still hot with rice.
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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