Ingredients:
4 eggs hard boiled,
¾ cup grated coconut,
coriander powder, turmeric, few curry leaves,1 teaspoon coconut oil and salt to taste.
Preparation time : 15 minutes Serves : - 2
HOW TO PREPARE : - With the help of blender, mixy, add the grated coconut, coriander powder and turmeric and make a fine paste.
To get a tangy test to your avial to tickle your taste buds, you may add a couple of pieces of raw mango whilst preparing the paste.
Take a cooking vessel, add 1 to 1.5 cup of water and add the paste to it. cook it on low fire for a around 5 to 7 minutes and then cut the boiled eggs into fours and add them to the mixture.
Stir well and add salt, pepper to taste. Cook the curry till it thickens to your desired level.
Take a small frying pan and add the coconut oil, and when heated add the curry leaves and let it crackle & then splash accross your curry.
Your mutai avial is ready to eat and serve if you please. you can have it with chappati, appam or even with plain rice.
hope you guys like it
By:Venkatachalam Iyer
4 eggs hard boiled,
¾ cup grated coconut,
coriander powder, turmeric, few curry leaves,1 teaspoon coconut oil and salt to taste.
Preparation time : 15 minutes Serves : - 2
HOW TO PREPARE : - With the help of blender, mixy, add the grated coconut, coriander powder and turmeric and make a fine paste.
To get a tangy test to your avial to tickle your taste buds, you may add a couple of pieces of raw mango whilst preparing the paste.
Take a cooking vessel, add 1 to 1.5 cup of water and add the paste to it. cook it on low fire for a around 5 to 7 minutes and then cut the boiled eggs into fours and add them to the mixture.
Stir well and add salt, pepper to taste. Cook the curry till it thickens to your desired level.
Take a small frying pan and add the coconut oil, and when heated add the curry leaves and let it crackle & then splash accross your curry.
Your mutai avial is ready to eat and serve if you please. you can have it with chappati, appam or even with plain rice.
hope you guys like it
By:Venkatachalam Iyer
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