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egg aviyal kerala style recipe

Egg Aviyal Kerala Style Recipe, How To Make Egg Aviyal

Kerala style egg avial is usually contains drumsticks too, this easy egg aviyal is made without drumsticks and it makes a delicious side dish with rice for lunch or dinner.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 440kcal


  • 4 hard boiled eggs
  • 2 small to medium sized potatoes
  • ½ of a medium sized onion
  • 1.5 cup grated coconut or shredded unsweetened coconut
  • ¼ salt adjust as needed
  • 3 green chilies
  • 1.5 cups water
  • 1 tablespoon yogurt
  • 1 tablespoon coconut oil
  • 1 string curry leaves
  • ¼ cup raw cashews

Spices needed:

  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon cumin seeds


  • Peel and slice the potatoes in slightly thick long sized pieces, keep aside.
  • Chop the onion (we use about half of a medium sized peeled onion) as small sized pieces, keep this also aside along with the potatoes.
  • In a medium sized pan, add the water and chopped potatoes and onions, enough salt, turmeric powder and red chili powder, bring everything to a boil.
  • When the water starts boiling, add the raw cashews and 2 green chilies also the pan, reduce the heat to low, cover and cook the potatoes and onions for about 6 to 7 minutes or until the potatoes are almost cooked.
  • Meanwhile grind the coconut with the remaining green chili, cumin seeds and a few curry leaves (do not use all the curry leaves, as we need a little extra later), keep this mixture aside.
  • Once the potatoes are almost cooked, open the pan and add the grind coconut mixture to the pan, gently stir the contents and cover the pan, cook for another 2 more minutes in low heat.
  • In a small bow, mix the yogurt very well without any lumps, add this yogurt to the mixture in the pan, gently mix the contents, cover and cook for another 1 minute.
  • Meanwhile, slice the hard boiled eggs vertically into two halves each.
  • Add the sliced boiled eggs to the mixture in the pan, using a spoon, take some mixture and add it on top of each egg slice, so the eggs will be almost covered in the mixture, then gently mix the contents. Make sure to gently mix the contents at this point so that the the sliced eggs will not break.
  • Cover and cook in very low heat for another 2 to 3 minutes so the eggs will absorb the flavors in the remaining ingredients.
  • Finally add the oil and remaining few curry leaves to the pan, gently mix in and the egg avial or mutta avial is ready to be served!


Enjoy the egg avial with hot rice and any curry (any sambar, moru curry, pulissery or plain yogurt will go great) for lunch or dinner.


Calories: 440kcal | Carbohydrates: 26g | Protein: 13g | Fat: 33g | Saturated Fat: 23g | Cholesterol: 187mg | Sodium: 209mg | Potassium: 738mg | Fiber: 9g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 26.6mg | Calcium: 82mg | Iron: 6.1mg