Kerala Egg Avial | Kerala mutta avial Recipe

Kerala egg avial with step by step and photos

Mutta avial or egg avail, quite strange right, but it is true. you will see this type of avial in Trivandrum - Kollam regions of Kerala. Hard boiled eggs are immersed in sour and spicy vegetable coconut milk. Actually, I would like to call it an egg curry rather than avial because it is really a new bee for my family. But you know, in the first attempt itself, it became one of my favourite avial dish for us especially for my kids.

An egg avial can be prepared using only two ingredients, potatoes and eggs. But this is similar to our egg curry rather than avial. In this recipe recalls the traditional way of making egg avial using eggs, vegetables and coconut. The sourness is introduced with the help of tomatoes, but the tomatoes should be added only when the vegetables are cooked, otherwise it will overcook and mashed up.

We central keralaites have an egg curry similar to this. But this avial is unique, even after following almost similar cooking method, both yields different taste. This avial can be served with rice, but in Trivandrum side, it is their best-loved dish for adai dosai.

This is my eighth post in onam series - Different varieties of avial. I was planning to post ten avials in ten days, but bad luck, I didn't get the key ingredients of next two avial. As soon as I get, I will post the recipe.

How to make egg avial | Trivandrum Egg avial recipe | Kerala style egg avial

Hard boiled eggs cooked with vegetables and spicy coconut paste

Preparation time: 15 minutes | Cooking time : 35 minutes | Total time: 45 minutes

Ingredients

3- 4 eggs
1 large potato
1 medium drumstick
1 or 2 ripe tomatoes
Salt to taste
Water as needed

To grind

3/4 cup coconut
2 green chillies
4 shallots
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 to 1 tsp chilli powder
Water as needed

For seasoning

1 tbsp coconut oil
1 dried red chilly
2 to 3 shallots
1 springs of curry leaves

How to make Kerala egg avial - video

Mutta avial preparation with step by step photos

Hard boil eggs in water. Remove the shell and make them half. Keep aside.
Peel the skin of potatoes and chop lengthwise to make finger sized pieces. Peel off the skin of drumsticks and make small pieces in the same size of potatoes. Peel the skin of shallots and keep aside.
Grate half of a small coconut and keep aside.

Cooking instructions

Take potatoes and drumsticks in a pan in which you are planning to prepare avial. Put enough water and salt. cover and keep on high flame till the water boils, then reduce the flame to medium or low and cook till the vegetables are almost done. (about 90%).
To check the vegetables, take one piece of potato, gently press between your finger, if the vegetable is hard, but are able to mash it with your finger, then it is almost cooked.
You can add tomatoes, the tomatoes should not be cooked till they mashed up. Just cook for two to three minutes till they soften.
Meanwhile, prepare the coconut paste. Take coconut, green chilies, shallots, chili powder, turmeric powder and coriander powder in a chutney jar of your mixer grinder. You can add one or two garlic cloves also.
Put enough water and grind into a smooth paste. If you are looking for a dry avial, then you can grind them to a coarse paste without using water.
Transfer this into the pan once the vegetables are cooked completely.
Mix and cook on medium flame till the gravy thickens.
Then put the halved eggs and immerse them in the gravy with a spoon.
Then cover with the lid and cook for next three to four minutes. Switch off the flame and set aside.
To make tempering, crackle mustard seeds, then put one dried red chilli, one or two shallots chopped, a springs of curry leaves, give a stir.
Then pour this in top of the curry. Cover and keep for next ten to fifteen minutes before serving. This will help to infuse all the tempting smell of the seasoning in to the curry.
Serve with rice, chapatti, or adai dosai.