Nanjilnadu Mutta Aviyal/Egg Avial

Am running a week of blogging marathon with an interesting theme ' One state and different cuisine'. After lipsmacking Kongunadu cuisine, am taking you all to Nanjilnadu which means the town and its surroundings of Kanyakumari district.Nanjil Nadu occupies a special place in Tamil Nadu due to its historic, geographic and cultural identity.Nanjil Nadu is one of the most beautiful places in South India which is located in the southern tip of India.It is also closer to the Kerala state capital, Thiruvananthapuram which is 65 km away to the south-east of Nagercoil & 65 km to the south-west of Tirunelveli.Nanjil Nadu is well connected by train. There are many tourist attractions in Nanjil Nadu and their cuisine have both Tamil and Kerala style touch. Most popular dishes of Nanjil nadu is Theeyal(curry made with roasted coconut) Ulunthuchoru(urad dal rice), Mutta avial,Pazham pori,achu murukku etc.

While i was looking for a traditional Nanjilnadu dish, i landed to this space and got hooked to this mutta avial, since this recipe goes for a simple and easy preparation i immediately tried this beautiful aviyal. Aviyal is prepared with simple ingredients easily available in everyone's kitchen. Coconut plays an important role in this curry, this egg simmered in flavourful coconut curry tastes fantabulous when served along with rice. You doesnt need anything as side dish to enjoy this avial, this curry gets ready very quickly. Traditionally this egg avial is served hot along with Urad dal rice and roasted coconut chutney.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

3nos Boiled Eggs

1/2cup Grated Coconut 

3nos Dry Red Chillies

1/8tsp Turmeric powder

1/2tsp Cumin Seeds 

3nos Shallots

1/2tsp Mustard Seeds

FewCurry Leaves

1no Onion (thinly chopped)

Oil

Grind coconut,chillies,shallots,turmeric,cumin seeds as a coarse paste with enough water.

Heat oil,lets plutter mustard seeds, add curry leaves.Now add the chopped onions and saute until they turns transculent.

Add the ground paste to the pan, saute for few minutes, add enough water.

Bring it to boil and cook for few minutes.

Slightly slit the eggs before adding  to the curry.,

Cook for few minutes and put off the stove.

Serve hot with rice.

3 Oeufs durs

1/2tasse Noix de coco râpée

3 Piments rouges

1/8 c à café Poudre de curcuma

1/2 c à café Graines de cumin

3 échalotes

1/2 c à café Graines de moutarde 

Feuilles de Curry 

1 Oignon ( finement haché )

huile

Sel

Moudre la noix de coco , les piments , les échalotes , le curcuma ,les graines de cumin en pâte avec de l'eau .

Chauffer l'huile , frire les graines de moutarde , ajouter les feuilles de curry.

Ajouter maintenant les oignons hachés et faire revenir jusqu'à ce qu'ils se soient cuits .

Ajouter la pâte, faire sauter pendant quelques minutes, ajouter de l'eau .

Porter à ébullition et laisser cuire quelques minutes .

Couper légèrement les oeufs et ajouter les à la sauce.

Cuire pendant quelques minutes.

Servir chaud avec du riz .