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A delightful Kerala-style egg curry where hard-boiled eggs are simmered in a thick, tangy coconut and yogurt gravy. It's a unique twist on the classic vegetable aviyal, perfect with rice.
For 4 servings
Boil and Prepare Eggs
Grind the Coconut Paste
Cook the Gravy Base
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A delightful Kerala-style egg curry where hard-boiled eggs are simmered in a thick, tangy coconut and yogurt gravy. It's a unique twist on the classic vegetable aviyal, perfect with rice.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 367.61 calories per serving with 15.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Incorporate Yogurt and Eggs
Prepare and Add Tempering
Rest and Serve
Replace eggs with chunks of paneer, yam (chena), or raw banana (vazhakka). Add the vegetables after sautéing the coconut paste and cook until tender before adding yogurt.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric powder for extra heat.
For a richer, creamier gravy, you can add a tablespoon of cashew paste (soaked cashews ground with a little water) along with the coconut paste.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of yogurt (curd) introduces beneficial probiotics into the dish, which can help improve digestion and maintain a healthy gut microbiome.
Coconut and coconut oil are rich in medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Yes, Mutta Aviyal is quite healthy. It's rich in protein from eggs, healthy fats from coconut, and probiotics from yogurt, which aids digestion. Using coconut oil provides beneficial medium-chain triglycerides. It's a balanced and nutritious dish.
A typical serving of Mutta Aviyal (about 205g) contains approximately 300-350 calories. The exact count depends on the fat content of the coconut and yogurt used.
While traditional Aviyal uses a ground coconut paste for texture, you can use thick coconut milk as a substitute. Sauté the spices (cumin, turmeric, chilies) first, then add the coconut milk and simmer. The flavor and consistency will be slightly different but still delicious.
Curdling happens when yogurt is added to a very hot gravy or if the gravy is boiled after adding it. To prevent this, always lower the heat to the absolute minimum, add well-whisked yogurt, and stir continuously for a minute. Do not let it boil.
You can store leftover Mutta Aviyal in an airtight container in the refrigerator for up to 2 days. The gravy may thicken upon cooling. Reheat gently on the stovetop over low heat, adding a splash of water if needed. Avoid using a microwave, as it can make the eggs rubbery.