Egg aviyal / mutta aviyal

Egg aviyal / mutta aviyal recipe

Ingredients:

Boiled eggs: 2 nos sliced length-wise

Coconut Oil- 1 tsp

Curry leaves: a sprig

To grind:

Grated coconut: 2 small cups

Cumin seeds: 1tbsp

Red chilly powder: 1 tsp

Turmeric: 1 tsp

Garlic: 2 nos

Salt – to taste

Method:

Boil the eggs, deshell and cut into 2 pieces length-wise. I do add salt while boiling eggs to avoid eggs getting broken. In a blender add the items listed under ‘to grind’ and grind enough to make a paste (similar way of aviyal, not mushy).

Pour the grinded mixture into a thick bottomed pan or cheenachutty, spread the sliced eggs into it. Cook for 2 mins on low flame. Sprinkle curry leaves on top. Switch off the flame after drizzling coconut oil over the curry. Serve hot with rice.