Why this egg dish is called an aviyal I do not know but this is how my MIL refers to this and since I learnt this recipe from her, I follow suit. This is my husband's favorite, a very delicious side-dish, can be made in a jiffy and pairs really well with rice and rasam.
Eggs - 4, boiled, peeled & cut into big pieces
Oil - 2 tsp
Salt, to taste
Curry leaves - few
Mustard seeds - half tsp
Onion - half, cut into big pieces
Dried Red Chillies - 3 to 4
Coconut - 2 to 3 tbsp
Black peppercorns - 5 (or to taste)
Turmeric - a small pinch
1) Heat half a teaspoon of oil and sauté the onions till lightly brown. This step is entirely optional but I just prefer it this way. Grind the fried onions with the red chillies, coconut, turmeric and pepper to a thick paste with very little water.
2) Heat the remaining oil and season with mustard seeds and curry leaves, then add the ground paste, salt and fry this for a few minutes till it starts to brown a bit. Now add the egg pieces and toss this gently with the paste on a medium flame.
3) Continue doing the above until the pieces are well coated with masala and are well cooked, which takes about 4-5 minutes. Egg avial is now ready.