This particular dish is common towards the south /thekku part of Kerala, and there are so many different version to this recipe, some using vegetables along with egg to make egg aviyal and some with egg alone.
I make it with and without vegetables depending on my level of laziness 😉 When using vegetables I prefer adding raw mango just to add a flavor. if I’m right, the original versions doesn’t use any souring agent. But I felt it would taste similar to a egg curry if no souring agent is added, and thus added tamarind extract.
You could make this dry or semi dry depending on your need. Quick to make, this can be an accompaniment for lunch or even with puttu :P.
Hey, are you someone who like to watch recipe video?? If so,
- Hard boiled eggs : 3-4 no, sliced into 4 halves
- ginger : 1/2 ” or 1 tsp, thinly sliced
- Turmeric powder : 1/2 tsp
- Red chilli powder : 1/2 -3/4 tsp
- Green chilies : 2-3 slit lengthwise
- water : 1/4 cup od little less
- tamarind extract : 1 tsp( soak a gooseberry size in 2tbsp of water and extract juice and take 1 tsp)
- tomato(optional ,if you don’t want to use tamarind) : 1/2 of a small one , sliced( refer notes)
- salt : as required
- coconut oil : 2 tsp
To grind together:
- Coconut : 1/4 cup
- shallots/small onion :2-3 no
- garlic : 1 clove( not more)
- water : 1 tbsp
- curry leaves : 2 springs
- Grate the ingredients mentioned under grind together into a paste, do not more water than mentioned.
- In a heavy botttom pan( I used my mancheenchatti , use earthen pot if you have) add coconut oil, to which add ginger and slit green chillies and saute for few seconds. To which add curry leaves.
- Add the water and let it start to boil, add turmeric powder, red chilli powder and salt. Mix everything well and let it boil well.
- Add the ground paste and mix well to combine.Let the paste simmer and thicken a bit.
- It might take 10 minutes or more approx. Once the gravy reaches required consistency( dry or semi dry as you may want) place the sliced egg on top of the cooked paste and gently mix from sides of the pan.
- Switch off the flame and add the remaining curry leaves and cover with a lid.
- Serve with rice/ puttu.
- Add less than 1/4 cup of water if you want the aviyal to be dry.
- You could skip adding oil in the beginning, rather take ginger, green chillies, curry leaves and water in a vessel and to which add the coconut paste and let everything cook well. And finally pour a tsp of oil on top of the aiyal.
- You could add or skip (a pinch) cumin seeds.
- If using tomatoes instead of tamarind extract, add it towards the end few minutes before adding eggs, so that it doesn’t go mushy.