Mutta aviyal is a traditional cuisine of Mid Travancore. I got this recipe from my mother. My amma cooked this side dish very well and I like egg aviyal more than fish curry. That taste is always on my tongue and I am sharing this recipe for you all.
Egg is a powerhouse of disease-fighting nutrients. Eggs are a good source of several minerals that can be hard to get in other foods, such as iodine and selenium. They are also one of the few foods that are naturally a good source of vitamin D, which helps build strong bones with the help of calcium. (But constant use of egg yolk is not good for health because it increases cholesterol level. So elder people - above 35 aged - use only the egg white to avoid high cholesterol.) Popular choices of egg consumption are chicken and duck, but the egg most often used for egg aviyal is chicken egg.
INGREDIENTS
Egg - 4 (hard boiled and de-shelled)
Coconut (grated) - 1 cup
Chilli powder - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander Powder - 1 teaspoon
Green Chillies - 5-6 (slitted)
Fenugreek Powder - 1/4 teaspoon
Shallots - 4-5
Curry Leaves - 2 springs
Salt - to taste
Coconut Oil - 1/2 teaspoon
METHOD
De- shell the eggs and cut it into two pieces and keep aside. Grind grated coconut, chilli powder, turmeric powder, coriander powder and shallots together in a blender. Dont make a fine paste. Mix this coconut mixture with some water and pour it into a clay chutty or heavy bottomed vessel. (Clay pot is good for preparing this aviyal) Add green chillies, curry leaves and salt and combine well. Put egg pieces to this gravy. Put it on the flame and cover with a lid. When it get boiled, sim the flame and cook for some time. When the gravy get thick, pour some coconut oil over it. Turn off the flame. Tasty and authentic egg aviyal is ready. Serve it with hot rice.
STEP BY STEP PHOTOS
1. Take grated coconut, shallots, chilli powder, coriander powder, turmeric powder and fenugreek powder in a blender and gring it well.
2. Split eggs and keep aside. Slit green chillies and keep aside.
3.Mix the coconut mixture with some water. Add egg pieces, green chillies and curry leaves. Add salt and mix well.
4. Put it on flame. Cover it with a lid
4. Now the egg aviyal is ready to serve. Enjoy this with hot rice..
Egg is a powerhouse of disease-fighting nutrients. Eggs are a good source of several minerals that can be hard to get in other foods, such as iodine and selenium. They are also one of the few foods that are naturally a good source of vitamin D, which helps build strong bones with the help of calcium. (But constant use of egg yolk is not good for health because it increases cholesterol level. So elder people - above 35 aged - use only the egg white to avoid high cholesterol.) Popular choices of egg consumption are chicken and duck, but the egg most often used for egg aviyal is chicken egg.
INGREDIENTS
Egg - 4 (hard boiled and de-shelled)
Coconut (grated) - 1 cup
Chilli powder - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander Powder - 1 teaspoon
Green Chillies - 5-6 (slitted)
Fenugreek Powder - 1/4 teaspoon
Shallots - 4-5
Curry Leaves - 2 springs
Salt - to taste
Coconut Oil - 1/2 teaspoon
METHOD
De- shell the eggs and cut it into two pieces and keep aside. Grind grated coconut, chilli powder, turmeric powder, coriander powder and shallots together in a blender. Dont make a fine paste. Mix this coconut mixture with some water and pour it into a clay chutty or heavy bottomed vessel. (Clay pot is good for preparing this aviyal) Add green chillies, curry leaves and salt and combine well. Put egg pieces to this gravy. Put it on the flame and cover with a lid. When it get boiled, sim the flame and cook for some time. When the gravy get thick, pour some coconut oil over it. Turn off the flame. Tasty and authentic egg aviyal is ready. Serve it with hot rice.
STEP BY STEP PHOTOS
1. Take grated coconut, shallots, chilli powder, coriander powder, turmeric powder and fenugreek powder in a blender and gring it well.
3.Mix the coconut mixture with some water. Add egg pieces, green chillies and curry leaves. Add salt and mix well.
4. Put it on flame. Cover it with a lid
5. When it get boiled turn the flame low. Cook for some more time. When the gravy get thick, turn off the flame.
Like This Recipe???
Please Share Your Comments and Suggestions Here.
Thank You All For Your Support
BINDU JAYESH
bindurohinipillai@gmail.com
No comments:
Post a Comment