- Submitted by Dahlia
(Kerala Egg Potato Avial)
Egg and Potato Avial is a dish popular in Southern Tamilnadu, known as Nanjilnadu and in South Kerala, especially Trivandrum. The usual avial includes all the vegetables but this one has only boiled eggs and potatoes. Sometimes drumstick is also added too. Hard boiled eggs and sliced in quarters and the potatoes are cut in wedges almost in the same shape. It is then cooked in a ground coconut paste. The coconut paste and coconut oil adds that unique southern flavor.
In the traditional avial, a ingredient to add some sourness to avial is always present in the form of curd, raw mango or tamarind. In this avial however, it is not necessary. This avial is usually made without any and tastes awesome as such. If you still prefer to have some sourness, I would suggest adding some curd at the last. Let's get into the recipe.
Recipe for Egg Potato Avial
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
- Hard Boiled Eggs - 4
- Potato - 1 big or 2 small
- Grated Coconut - 1.5 cups
- Cumin Seeds - 1 tsp
- Sambar Onion (Shallots) – 4
- Garlic – 3 cloves
- Green Chilies - 6
- Turmeric Powder - 1/4 tsp
- Curry leaves - 1 sprig
- Coconut Oil - 2 tbsp
- Salt - to taste
Method
- Hard boil the eggs and peel the skin. I have explained in detail about hard boiling eggs here. Slice each egg into quarters length wise and keep it ready.
- Peel the potatoes and cut into wedges. Wash these wedges and take it in a pan filled with water. Boil it and cook for 5-7 minutes until the potatoes are partially cooked.
- Take the grated coconut, turmeric powder, cumin seeds, shallots, garlic cloves and green chilies in a mixie or blender. Grind it coarsely adding just little water.
- Heat oil in a kadai, pop the mustard seeds, curry leaves and dry red chilies. Add the ground masala and cook for a minute.
- Add the partially boiled potatoes, enough salt and mix everything once. Cook for 3-5 minutes.
- Carefully add the sliced eggs so that it gets buried under the masala. Do not stir else the eggs will break.
- Reduce the heat to low and cook for just another minute or two. This gives a chance for all the flavors to blend and the masala gets thickened.
- This can be served as such or you can mix in ¼ cup of yogurt after switching off. This will add a slight sourness and increase the amount of gravy.
Detailed Steps for Egg Potato Avial
First step is to hard boil the eggs. For that take the eggs in a sauce pan and fill with water to submerge the eggs. Bring it to a boil, reduce the heat and simmer for 10 minutes. Switch off and drain the water. Fill with cold water and leave the eggs to cool for 10-15 minutes. Now you can peel the shell easily. Cut each egg into four length wise.
Peel the skin of the potatoes, cut into thin wedges. Wash these wedges and take it in a pan filled with water just enough to submerge the wedges. Some people also like to add 5-6 drumstick pieces along with the potatoes. Boil it and cook for 5-7 minutes until the potatoes are partially cooked. There should be very little water left after cooking. If there is excess water, drain it.
To prepare the masala, take the grated coconut, turmeric powder, cumin seeds, shallots, garlic cloves and green chilies with little in a mixie jar. Grind it coarsely and keep it ready.
Heat some coconut oil in a kadai, pop the mustard seeds. Also fry the curry leaves and dry red chilies.
Add the ground coconut mixture and cook for a minute.
Add the partially boiled potatoes and required salt. Cover and cook for 3-5 minutes.
Carefully add the sliced eggs and try to push it under the masala. Reduce the flame, cover and cook for just another minute before switching off. Optionally, you can add some yogurt at this stage and mix.
Serving Suggestion
- This egg and potato avial can be served with white rice. It goes well with rasam.
- It can also be served with chapatti, poori, appam or adai.
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