Name: Egg Avial recipe by Soumya Sreeraj at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: Hard boiled eggs 3; Potato 1, cut into long strips; Snake gourd (cut into long strips) 1/2 cup; Cucumber (cut into long strips) 1/2 cup; Drumstick 1, cut lengthwise and halved; Tomato 1, chopped; Green chillies 2, slit; Turmeric powder 1/2 teaspoon; Chilly powder 1 Teaspoon; Water 1/2 cup; Salt to taste; To Grind :; Grated Coconut 1/2 cup; Cumin seeds 1/2 teaspoon; Shallots 2, sliced; To season :; Curry leaves a sprig; Coconut oil 1 tablespoon

ABOUT Egg Avial RECIPE

Avial is basically a thick mixture of vegetables and coconut. This nutritious dish is a part of Kerala, Tamil Nadu and Udupi cuisine. Kerala style traditional avial is made with vegetables such as elephant yam, plantain, snake gourd, cucumber, carrot and drumstick. You can add vegetables according to your taste and availability. While making avial raw mango pieces or tamarind pulp is added for sourness. You can add sour curd too. Egg avial is prepared in a different way as compared to the traditional avial which is served during feast in Kerala. To get the real flavour of this dish little coconut oil is added towards the end of cooking. You can skip using oil for a healthier version.

Ingredients Serving: 3

Hard boiled eggs 3
Potato 1, cut into long strips
Snake gourd (cut into long strips) 1/2 cup
Cucumber (cut into long strips) 1/2 cup
Drumstick 1, cut lengthwise and halved
Tomato 1, chopped
Green chillies 2, slit
Turmeric powder 1/2 teaspoon
Chilly powder 1 Teaspoon
Water 1/2 cup
Salt to taste
To Grind :
Grated Coconut 1/2 cup
Cumin seeds 1/2 teaspoon
Shallots 2, sliced
To season :
Curry leaves a sprig
Coconut oil 1 tablespoon

Instructions

Boil the eggs, remove shell and cut them into halves or quarters. Set aside.
Grind grated coconut, sliced shallots and cumin seeds into a coarse paste in a mixie. You can skip adding shallots at this stage.
Take any thick bottom pan or clay pot. To this add potato, snake gourd, cucumber, drumstick, green chillies, turmeric powder, chilly powder and salt. Pour water and cook covered on low flame till the vegetables are half cooked.
Now add the tomato pieces and continue to cook until the vegetables are perfectly cooked, but not mushy.
Next add the ground coconut mixture and cook covered for another 5 minutes.
Open the lid and add the egg pieces and curry leaves. Drizzle the coconut oil. Cook for few seconds. Mix gently with a wooden spatula.
Remove from fire. Keep covered for the flavours to set in. Serve with a bowl of rice.

Similar Recipes