Egg Avial

Egg avial is a Kerala recipe of hard boiled eggs in which boiled onions, tomatoes and potatoes are mixed with ground coconut and cumin and boiled eggs.

It is a variation on regular avial which is necessarily a coconut based assorted vegetable curry, very popular in an Indian state of Kerala. The gravy or sauce of avial is pretty simple and easy with a handful of ingredients.
Egg avial is a thick, creamy and very flavorful recipe which goes really well with steamed rice and roti.  The tanginess of tomatoes works really well with creamy coconut with a subtle flavor of cumin and a slight heat from green chilies.

Though I had avial so many times when I was growing up but my mom never made avial with eggs. My elder sister “Gudu” gave this recipe a long back but since I don’t make egg curry so often, it was on my to-do list and finally I made this curry and am so glad I did. My husband and I just loved this recipe and from now, egg avial will be on my to-go recipe list as I always have eggs in my refrigerator and frozen coconut in the freezer.
So if you love coconut like me, you will gonna love this recipe for sure.

Egg Avial Recipe

Recipe by Neha NairCourse: MainCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Egg Avial is a twist on regular avial recipe (Mixed vegetable in coconut sauce from Kerala), in which hard boiled eggs are cooked in coconut and cumin sauce.

Ingredients

• 6 eggs, boiled and cut into halves

• 2 large onions, sliced

• 5-6 green chilies, slit

• 1 large sprig of curry leaves

• 1 large potato cubed

• 2 large tomatoes, thinly sliced

• 2 cups of grated coconut

• 1 tsp of cumin seeds

• Salt to taste

• 1-2 tsp of coconut oil

Directions

• In a pan, cook onions, potato, tomatoes, chilies, curry leaves, turmeric, salt and pepper with 1.5 cups of water over medium heat.
• Meanwhile, grind coconut with cumin seeds with 1/2 cup of water into a coarse paste.
• When the potato is cooked, add the coconut paste and mix well.
• Then add the eggs and let the curry comes to a slow boil over low heat, then switch off the heat
• Drizzle oil all over the egg avial and it is done.

Notes

• Serve egg avial with steamed rice or chapati.