Egg Avial / Mutta Thoran / Egg in Thick Coconut Paste

Egg Avial

Ingredients ground to a coarse paste
Grated coconut - 1/4 cup heaped
Whole pepper - 5
Jeera/Cumin seeds - 3/4 tsp
Chopped onion - 2 tsp
( you can add small onion )
Garlic - 1
Red chilly powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Curry leaves few
( Add very little water and grind it to a semi coarse paste,keep it aside)
Other ingredients
Eggs - 5
( Boil and cut into half)
Curry and coriander leaves for garnish
Water as needed
Tempering
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Chopped onion - 2 tsp
Chopped ginger - 1/4 tsp
Curry leaves few
Slit green chilly - 2

Egg Avial

Method
Heat oil in a pan and temper it with above ingredients.
Add the ground paste and saute till raw smell has disappeared.
Pour water to the consistency you want.
Put the cut eggs into the gravy cook till its thick.
Switch off the stove garnish with curry and coriander leaves.
Best served as side didh for plain rice or ulundhu sadam/urad dal rice.

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