Mutta Aviyal with Chef Aditya Bal on Cooking Table

Mutta Aviyal

Chef	:	Aditya Bal
Recipe Servings	:	4
Recipe Cook Time	:	40 Minutes
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Potatoes and boiled eggs cooked together in a tangy tamarind gravy, seasoned with coconut, mustard seeds, urad dal and curry leaves. A Kerala egg delicacy!

Ingredients

• 3 Tbsp oil
  
  4 hard boiled eggs
  
  2 Tbsp grated coconut
  
  1 tsp cumin seeds
  
  2 pods of garlic
  
  4 green chillies
  
  2 potatoes, diced
  
  6 Tbsp tamarind paste
  
  1/4 tsp turmeric powder
  
  1/2 tsp red chilli powder
  
  3/4 tsp mustard seeds
  
  1/2 tsp urad dal
  
  5-6 curry leaves
  
  Salt to taste

Method

In a pan, par boil the potatoes with three tablespoons of tamarind paste in two cups of water.

Dry roast the coconut, garlic, cumin seeds, green chillies and turmeric powder.

Grind the roasted masala with a dash of water into a paste. Heat two tablespoons of oil in a pan, add the masala paste and saute for a minute.

Add three tablespoons of tamarind paste along with red chilli powder and salt, stir.

Then add the potato and tamarind stock and cook for 10-15 minutes.

Slice the eggs in half and gently place them in the gravy.

Cover and let it simmer for about 5 mins. In another pan, heat one tablespoon of oil with the mustard seeds, urad dal and curry leaves.

Let them crackle for a few secs and quickly add it to the gravy. Serve hot.