Egg avial: This Onam, give classic avial a protein twist

What if your Onam sadya had a little protein twist? Egg avial brings together the familiar flavours of Kerala’s classic avial with boiled eggs for a hearty addition to the feast.

Ingredients

1. 3 eggs
2. 1/2 cup potato, cut into long, thick pieces
3. 1/2 cup carrot, cut into long, thick pieces
4. 1 onion, sliced
5. 1 tomato, sliced
6. 2 green chillies, split into four
7. 1/2 cup grated coconut
8. 1/4 tsp cumin seeds
9. 1/4 tsp turmeric powder
10. Salt to taste
11. 2 sprigs curry leaves
12. 4 shallots, crushed
13. 1 tsp coconut oil

Preparation

1. Cook the eggs, peel them and set aside.
2. Add the potato, carrot, onion, tomato and green chillies to a pan. Pour in a little water, add salt and cook until the vegetables are tender.
3. Meanwhile, add the grated coconut, cumin seeds and 1/4 tsp turmeric powder to a mixer. Grind into a coarse paste.
4. Once the vegetables are cooked, add another 1/4 tsp turmeric powder, curry leaves and crushed shallots.
5. Add the coarsely ground coconut mixture and gently mix everything together.
6. Pour in a teaspoon of coconut oil and mix again.
7. Slice the boiled eggs lengthwise and add them to the avial. Gently mix, taking care not to break the eggs.
8. Egg avial is ready to serve.
9. This simple protein-packed twist can find a place on your Onam sadya. And when it’s not sadya season, serve it as a side with hot chapathi too.