Egg Aviyal

Ingredients

• 4 eggs, hard-boiled
• 1 tsp mustard seeds
• as needed rock salt, curry leaves
• a little coriander leaves
• 2 tsp coconut oil
• half a coconut grated coconut (for paste) (தேங்காய் அரை மூடி)
• 6 shallots (for paste)
• 2 dried red chillies (for paste)
• 1 tsp cumin seeds (for paste)
• quarter tsp turmeric powder (for paste)

Method

1. Grind the coconut, shallots, dried chillies, cumin and turmeric into a paste.
2. Temper mustard and curry leaves in coconut oil, add the paste with a little water and bring to a good boil.
3. Halve the eggs, add them to the masala with salt and simmer 10 minutes on medium heat.
4. Garnish with coriander.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 66. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.