Egg/Mutta Aviyal Semi garvy/dry versions (Serves 6)

Aviyal, a staple dish of every malyalee and a must-have in every 'Sadya'. It usually consists of a unique blend of several vegetables with coconut. Today we would like to share with you two versions, quick and short variants of the same dish "Mutta/Egg Aviyal".

Version I (Semi gravy)

Hard boiled Eggs 6 nos, cut into halves
Potato half of one big, cut lengthwise
Drumsticks 6 nos, slit
Green chilly 3 nos, slit

For the Kootu

Grated Coconut ½ of one coconut
Ccumin seeds ¼ tsp
Shallots 3 nos
Turmeric powder ¼ tsp
Chilly powder ¼ tsp
Curry leaves 1 stalk
Salt as needed

 
Preparation

First mix all ingredients (except curry leaves) under the kootu section to a fine paste in a blender with one glass water. Add the curry leaves in the blender only at the end and pulse it once.

Pour this mixture into the cooking vessel and subsequently add the potato, drumsticks and green chilly and cook in a low heat. When most ingredients are almost cooked, add the previously boiled eggs and salt and continue cooking till all vegetables are cooked. Switch off the flame and keep covered until ready to serve.

Version II (Dry)

Hard boiled Eggs 6 nos, cut into quarters
Potato half of one big, cut lengthwise to 2’ pieces
Drumsticks 6 nos, slit
Zucchini 1 no, cut to 2’ pieces lengthwise
Carrot 1 big, cut to 2’ pieces, lengthwise
Green chilly 3 nos, slit

For the Kootu

Grated Coconut ½ of one coconut
Cumin seeds ¼ tsp
Shallots 3 nos
Turmeric powder ¼ tsp
Chilly powder ¼ tsp
Curry leaves 1 stalk
Salt as needed
Coconut oil

Preparation

Heat a pan and add all the vegetables along with water just to cover the veggies and cook until 90% done.

Meanwhile grind together everything under the kootu section and set aside, add little water if needed.

Once the vegetables are cooked, add the quartered egg and mix gently. Add salt and the coconut paste. Give a quick mix and move everything to the center of the cooking vessel and cook covered under a low heat for 10- 15 minutes or until all the water is dried up. Remove lid give a final mix and drizzle little coconut oil and take off from the flame. Keep covered until ready to serve.

Egg aviyal is a best combination with rice and parippu curry/dal.

Hope you all enjoy this egg/mutta aviyal.