Egg and drumstick avial

Egg and drumstick avial

Avial  is a dish which is believed to have been originated from the Indian state of Kerala and which is common in Kerala, Tamil as well as Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of every sadya, the common vegetarian feast in Kerala during the Onam festival and Hindu marriages.

Normally Avial is the combination of most  of the vegetables. Here let me introduce a slightly different variety of Avial . This is one of the egg and drumstick (mutta and muringakka) combination.

Ingredients:
1) Egg                                 3 no (Boiled egg,cut in to 4 pieces,lengthwise)
2) Tomato                           2 no,if big(Cut in to small pieces)
3) Drumstick                       3 no,peel its skin ,cut in to 5 pieces;
4) Savala (big onion)           1 no(cut in to pieces)
4) Coconut                          1 cup,grated.
    Jeerakam                                       1 tsp;
    Green chilly                                   5 no;
    Small onion                                   5 no;
    Turmeric powder                         As needed;
    Salt                                                ,,
    Water                                           ,,
5) Curd                                   ½ cup;
6)Coconut oil                         1 ½ tbsp;

Method of preparation:
1)  Take tomato, onion and muringakka pieces in a vessel, add little water, salt and turmeric powder, cook it well.
2) Grind the 4th items (not in to a pure paste).
3) Add this in to the above vegetable mixture,keep it in flame for some time ,when steam comes keep it in low flame then add egg pieces keep it in flame for some time,to this add curd.
4) Switch off the flame, to this add coconut oil and curry leaf..