Chettinad Muttai Kuzhambu / Chettinad Egg Curry

Ingredients needed for Chettinad Egg Curry
4 eggs hard boiled and peeled
1 cup onion, finely chopped or paste
¾ cup tomatoes paste
1 sprig curry leaves
1 tsp ginger and garlic paste
Salt to taste
2 to 3 tbsp oil
few coriander leaves

For chettinad masala for Egg Curry
11/2 tbsp poppy seeds / khuskhus
¼ cup coconut grated
2 tsp coriander seeds
¾ tsp saunf
½ tsp cumin seeds
¼ tsp pepper corns or as per taste
3 to 5 red chilies or as per taste
2 green cardamoms
3 cloves
1 inch cinnamon stick

How to prepare Chettinad Egg Curry ?
Heat a pan and dry roast chilies and coriander seeds on a low flame without oil.
As they start giving an aroma add cumin seeds, saunf, pepper corns, cloves, cinnamon and cardamoms. Mix and roast just for a minute.
Now add coconut and saute till the coconut starts turning golden. Add poppy seeds.
Mix well and remove the pan from the fire. Cool and grind to a fine paste. Keep aside.
Pierce eggs with a fork randomly. Add a tsp of oil and fry them until golden. Add a bit of chili powder and salt. Keep them aside.
Heat oil in a pan, fry onions till they are golden brown. Add ginger garlic paste and saute until the raw smell goes.
Now add tomato paste and cook till the mixture thickens or till the raw smell has gone. Add the ground  masala paste and mix well. Add just enough water to bring the consistency to your taste. Check for salt and adjust seasonings if you like.
Simmer till the gravy thickens. Now add the roasted eggs and coriander leaves. Simmer for a minute or two to cook the eggs in gravy.
Remove and keep it covered till ready to serve.