TamilSelvi News
Thursday, December 10, 2009
Egg Aviyal Recipe
4 eggs1 cup fresh grated coconut
2 green chillies
1 tsp coriander powder
2 pinches cumin seeds
1/2 cup fresh curds / 1 tomato
salt to taste
2 tsps Coconut oil
a few curry leaves
Method:
How to boil an egg
Take enough water in a vessel to cover the eggs, add a little salt . When the water starts boiling , simmer and cook for about 8-10 minutes . Put off the fire and leave it for a few minutes, by steeping it i cold water. Then remove the shell and keep aside.
How to prepare the Aviyal Gravy:
Grind grated coconut, green chillies, cumin seeds and the coriander powder together to a smooth paste.
Mix this with the beaten curds and salt to taste. Add pinched curry leaves to the mixture.
Add boiled and shelled eggs to this gravy and bring it to boil. The gravy should be thick and not runny / watery.
As the gravy starts boiling remove from fire. Pour Coconut oil onto the top of the gravy and mix well.
Serve as a side dish with Rice, Chappathies and Phulkas.
Note:
Dos and Don'ts while using coconut in your kitchen.
Whenever you make a curry or gravy with fresh coconut, see that the curry does not boil too much. There is a chance of the coconut curdling and the curry will not look good. You have to just bring the curry to boil, simmer for a munite and remoce from fire at once. Stir for a minute and then cover.
If you want to store aviyal for the next, just cool it under the fan , bring it to room temperature and then
refrigerate immediately.
4 eggs2 green chillies
1 tsp coriander powder
2 pinches cumin seeds
1/2 cup fresh curds / 1 tomato
salt to taste
2 tsps Coconut oil
a few curry leaves
Method:
How to boil an egg
Take enough water in a vessel to cover the eggs, add a little salt . When the water starts boiling , simmer and cook for about 8-10 minutes . Put off the fire and leave it for a few minutes, by steeping it i cold water. Then remove the shell and keep aside.
How to prepare the Aviyal Gravy:
Grind grated coconut, green chillies, cumin seeds and the coriander powder together to a smooth paste.
Mix this with the beaten curds and salt to taste. Add pinched curry leaves to the mixture.
Add boiled and shelled eggs to this gravy and bring it to boil. The gravy should be thick and not runny / watery.
As the gravy starts boiling remove from fire. Pour Coconut oil onto the top of the gravy and mix well.
Serve as a side dish with Rice, Chappathies and Phulkas.
Note:
Dos and Don'ts while using coconut in your kitchen.
Whenever you make a curry or gravy with fresh coconut, see that the curry does not boil too much. There is a chance of the coconut curdling and the curry will not look good. You have to just bring the curry to boil, simmer for a munite and remoce from fire at once. Stir for a minute and then cover.
If you want to store aviyal for the next, just cool it under the fan , bring it to room temperature and then
refrigerate immediately.
1 cup fresh grated coconut
2 green chillies
1 tsp coriander powder
2 pinches cumin seeds
1/2 cup fresh curds / 1 tomato
salt to taste
2 tsps Coconut oil
a few curry leaves
Method:
How to boil an egg
Take enough water in a vessel to cover the eggs, add a little salt . When the water starts boiling , simmer and cook for about 8-10 minutes . Put off the fire and leave it for a few minutes, by steeping it i cold water. Then remove the shell and keep aside.
How to prepare the Aviyal Gravy:
Grind grated coconut, green chillies, cumin seeds and the coriander powder together to a smooth paste.
Mix this with the beaten curds and salt to taste. Add pinched curry leaves to the mixture.
Add boiled and shelled eggs to this gravy and bring it to boil. The gravy should be thick and not runny / watery.
As the gravy starts boiling remove from fire. Pour Coconut oil onto the top of the gravy and mix well.
Serve as a side dish with Rice, Chappathies and Phulkas.
Note:
Dos and Don'ts while using coconut in your kitchen.
Whenever you make a curry or gravy with fresh coconut, see that the curry does not boil too much. There is a chance of the coconut curdling and the curry will not look good. You have to just bring the curry to boil, simmer for a munite and remoce from fire at once. Stir for a minute and then cover.
If you want to store aviyal for the next, just cool it under the fan , bring it to room temperature and then
refrigerate immediately.
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