Ingredients ( Serves 7)
1. Eggs - 7, hard-boiled
2. Potato - 2 medium, cut into 1.5 '' pieces
Big onion - 1/2 medium, sliced
Drum stick - 1, cut into 2 " pieces and slit
Green chillies - 3 - 4, slit
Turmeric powder - 1/2 tsp
Chilly powder - 1 - 1.5 tsp
Coriander powder - 1 tsp
Curry leaves - 1 sprig
Salt - To taste
3. Tomato - 2 small, quartered
4. Coconut oil - 1 tbsp
To grind
Grated coconut - 1 - 1.5 cup
Pearl onions - 2 - 3
Method
1. Grind the grated coconut with pearl onions in a mixer. Set aside.
2. Cook the ingredients numbered 2 adding 3/4 - 1 cup water in a heavy bottomed vessel at medium heat. When they are half-done, open the lid and add the tomatoes. Bring down the heat when they are done and the water is mostly evaporated. Make a well in the center and add the ground coconut mixture. Cover it with some of the veggies and cook covered for a few minutes. Open the lid and mix everything well. Taste-check for salt and add the quartered eggs and a few curry leaves. Mix gently and cook for a few minutes. Pour 1 tbsp coconut oil over the aviyal. Cover with a lid for at least 15 mts. Serve hot with rice.
