Egg Avial June 11th, 2008
- Hard Boiled Eggs: 6
- Potatoes (Medium Sized): 2
- Grated Coconut: 1/2 a coconut
- Onion: 1
- Red Chillies: 3-4
- Coriander Powder: 1.5 table spoon
- Turmeric Powder: 1 tsp
- Salt to Taste
- Cut the boiled eggs into two halves.
- Boil the potatoes and peel the skin away. Cut them in to 4 pieces.
- Grind the coconut, onion, red chillies along with coriander powder to a fine paste.
- Mix this paste with salt and turmeric in sufficient water.
- As the mix starts boiling, add potatoes and eggs and let it boil.
- When the gravy becomes thick, remove the pan from the fire, garnish with mustard and curry leaves.
- Serve hot! Enjoy
This is another easy to make curry for those who love their egg dishes. The egg avial is a kerala specialty and is served with either rice or Indian Bread (chappatis).
Ingredients:
Garnishing – Mustard, Curry Leaves
Method
- Posted by Malathi
- Tagged Egg recipes
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