Muttai Aviyal with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Once cool enough to handle, peel the eggs. Make 2-3 shallow vertical slits on each egg to help them absorb the gravy. Set aside.
2. 2

   Grind the Coconut Paste

   • In a blender or grinder jar, combine the fresh grated coconut, green chillies, and cumin seeds.
   • Grind to a coarse paste. Add 1-2 tablespoons of water only if necessary to help the mixture grind smoothly.
3. 3

   Cook the Gravy Base

   • Transfer the ground coconut paste to a medium-sized pan or kadai. Add 1/2 cup of water, turmeric powder, and salt.
   • Stir well to combine and bring the mixture to a gentle simmer over medium heat.
   • Cook for about 5-7 minutes, stirring occasionally, until the raw aroma of the coconut disappears and the gravy thickens slightly.
4. 4

   Incorporate Yogurt and Eggs

   • Reduce the heat to the absolute lowest setting. Add the well-whisked yogurt to the pan.
   • Stir continuously and gently for 1-2 minutes to fully incorporate the yogurt and prevent it from curdling. Do not allow the gravy to boil after adding yogurt.
   • Carefully add the slit hard-boiled eggs to the gravy. Gently fold them in to coat them completely without breaking them.
   • Allow the curry to heat through for another 2 minutes on low heat, then turn off the flame.
5. 5

   Prepare the Tempering (Tadka)

   • In a small separate pan (tadka pan), heat the coconut oil over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the finely sliced shallots and sauté until they turn a light golden brown.
   • Finally, add the curry leaves and fry for about 20-30 seconds until they become crisp and aromatic.
6. 6

   Finish and Serve

   • Pour the hot tempering over the prepared egg curry.
   • Gently stir to combine. Cover the pan and let the Muttai Aviyal rest for at least 10 minutes to allow the flavors to meld.
   • Serve warm with steamed rice, appam, or idiyappam.