Chettinad Style Egg Masala

Ingredients needed for Chettinad Egg Masala
4 eggs hardboiled and halved
1 cup onion, finely chopped
1/2 cup tomato chopped
1 tsp garlic chopped
2 tbsps Kuzhambu milagai thool / sambar powder
1 tbsp coriander powder
1/2 tsp Turmeric powder
a few curry leaves
Chopped coriander leaves for garnishing

How to prepare Chettinad Egg Masala?
Remove the shell from the hardboiled eggs and halve them. Keep aside.
Heat oil in a fry pan /kadai. Add fennel seeds, 3 small pieces of Cinnamon, 2 cloves and few curry leaves. Fry till the cloves splutter.
Add the chopped onions with a pinch of salt. Saute for 2 minutes. Now add the chopped tomatoes and saute till the tomatoes turn soft.
Simmer and add the kuzhambu milagai thool / Sambar powder, turmeric powder and coriander powder, salt to taste and mix well.
Now add a cup of water and cook in medium flame till the gravy gets the desired consistency.
Add the boiled eggs and simmer. There should be just enough gravy for the eggs to be immersed in the gravy.
Check for salt before adding the eggs. Finally garnish with coriander leaves.
                 
Points to Note
If you want more gravy, add more onions and tomatoes along with the masala powders and make extra gravy.