Kerala Egg Aviyal

Ingredients

• Egg - 3 whole
• Drumstick - 1 whole
• Potato - 1 whole
• Raw plantain - 1 whole
• Fresh coconut - 1/2 cup
• Garlic - 2 clove
• Ginger - 1 piece
• Cumin seeds - 1 tsp
• Shallots - 4 whole
• Green chilies - 3 whole
• Black peppercorns - 2 whole
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/4 tsp
• Indian yogurt or curd - 4 tbsp
• Curry leaves
• Coconut oil - 1 tbsp
• Salt

Instructions

1. 1Boil the eggs, peel them, and cut each egg lengthwise; set the halves aside so they are ready to add at the end.
2. 2Grate the fresh coconut if needed, then grind the coconut with the green chilies, shallots, garlic, ginger, cumin seeds, and black peppercorns into a coarse paste, stirring in the red chili powder as you grind so the heat is evenly distributed.
3. 3Heat a kadai or heavy pan and add the drumstick, potato, and raw plantain with the turmeric powder, salt, and a little water; cook until the vegetables are tender and cooked through.
4. 4Once the vegetables are cooked well, stir in the coconut-spice paste and mix to coat the vegetables evenly; let the mixture cook for 2 minutes so the flavors marry.
5. 5Reduce the heat and add the Indian yogurt or curd, stirring gently to combine and to bring a creamy tang to the curry.
6. 6Gently nest the boiled egg halves into the curry and stir once or twice very carefully so you do not break the eggs; keep the yolks intact for a nice texture contrast.
7. 7Pour coconut oil over the top of the aviyal to finish and add a few curry leaves for aroma.
8. 8Remove the pan from the heat and cover with a lid until you are ready to serve so the flavors settle.
9. 9Serve the egg aviyal with steamed rice. Optional: garnish with extra curry leaves or a small drizzle of coconut oil for shine.