Here is the
recipe for the traditional Kerala Mutta Aviyal (avial) - egg
curry with coconut gravy. This dish is made with hard boiled
eggs. It
goes well with rice.
Cut each hard boiled egg into
4 pieces length-wise. Cut the boiled and peeled potato into long
pieces about 1.5 inch long (shaped like french fries - only
thicker and shorter).
In a blender, grind
coconut,
cumin seeds, pearl onion, chilly powder, turmeric powder and enough water to make a smooth paste.
Pour the ground mixture into a
pan, add curry leaves, green chillies slit in
halves, salt and some water and bring it to a simmer on medium
heat.
Now add the egg and potato
pieces and
mix carefully - take care not to break the egg pieces. Cook on
medium-low (stirring carefully occasionally) till the gravy has
reduced to a thick consistency.
Turn off the
flame. Drizzle
coconut oil over the curry and keep covered.
