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A delicious twist on the classic South Indian aviyal, this recipe features hard-boiled eggs simmered in a creamy, tangy coconut and yogurt gravy. It's a quick and flavorful side dish that pairs perfectly with rice.
Prepare the Eggs
Grind the Coconut Paste
Cook the Gravy Base
A delicious twist on the classic South Indian aviyal, this recipe features hard-boiled eggs simmered in a creamy, tangy coconut and yogurt gravy. It's a quick and flavorful side dish that pairs perfectly with rice.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 321.45 calories per serving with 15.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Incorporate Yogurt and Eggs
Prepare the Tempering (Tadka)
Finish and Serve
For a more traditional aviyal feel, you can add par-boiled vegetables like drumsticks, carrots, or raw banana along with the eggs.
Add 1/4 teaspoon of black pepper powder along with the turmeric for an extra layer of heat and flavor.
If you prefer a tangier curry, add 1 teaspoon of thick tamarind paste along with the coconut paste in step 3.
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 provides beneficial probiotics, which help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Coconut and coconut oil are good sources of medium-chain triglycerides (MCTs), which are easily digestible fats that can provide a quick source of energy.
One serving of Muttai Aviyal contains approximately 330-350 calories, primarily from the eggs, coconut, and coconut oil.
Yes, Muttai Aviyal is a nutritious dish. It's an excellent source of protein from eggs, healthy fats from coconut, and probiotics from yogurt, which is good for gut health. It is also naturally gluten-free.
While fresh coconut is highly recommended for authentic taste and texture, you can use desiccated coconut. Soak 3/4 cup of desiccated coconut in 1/4 cup of warm water for 15-20 minutes before grinding to rehydrate it.
Yogurt curdles when exposed to high heat suddenly. To prevent this, always lower the heat to the minimum before adding yogurt, make sure the yogurt is well-whisked and at room temperature, and stir constantly for a minute or two after adding it. Do not let the gravy boil after adding yogurt.
Muttai Aviyal pairs beautifully with steamed rice (especially Kerala Matta rice), appam, idiyappam (string hoppers), or even plain dosas.
You can store leftover Muttai Aviyal in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat.
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