Keralan-style boiled egg curry (Mutta aviyal)

1. 1

   Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside.

2. 2

   Boil the eggs in a saucepan of boiling water for 7-8 minutes, then cool under cold running water and carefully shell. Set aside.

3. 3

   In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside.

4. 4

   Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful.

5. 5

   If the mixture looks dry, add a splash of water. Let the mixture simmer for 15-20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone.

6. 6

   Add the reserved cooked potatoes and eggs - you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt.

7. 7

   Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.