Ingredients :

Roast and Grind

1. Cumin Seeds / Seerakam

2. Fennel Seeds / Saunf / Sombu

3. Coriander Seeds / Dhania

4.Dried Red Chili / Kaaintha Milagai – 2 or 3

5. Pepper Cons / Milagu

6. Grated Coconut / Thuruviya Thengai – 1 small cube

7. Cinnamon Sticks / Pattai – 2       and Bay Leaves / Brinji Ilai – 1

8. Cardamom / Elaichi / Yellakai – 3 or  4

9. Cloves / Krambu – few

10. Star Anise – 2 or  3

11. Curry Leaves / Karuveppilai – few

Also Add Ingredients Mentioned Under While Grinding

12. Tomato / Thakkali – 1 cup

13. Ginger and Garlic / Inji and Poondu

14. Green Chili / Pachai Milagai – 1  /  2   (1 or 2)

Other Ingredients :

1. Bay Leaves / Brinji Ilai – 2

2. Mustard Seeds / Kaduku

3. Black Stone Flower / Kalpasi / Dagad Phool

4. Onion / Vengayam – 1 cup

5. Tamarind Extract / Puli Karaisal – 1//2 cup or 1/4 cup

6. Egg / Muttai – 6 or 7

7. Curry Masala Powder – a pinch

Method :

1. Hard boil eggs, remove shells, and fry them in oil (2 Ts) along with curry masala powder, and set it aside

2. Dry roast all the ingredients mentioned under dry roast and grind them along with the mentioned above under grinding, grind them to a fine paste

3, Then take a pan add oil (can use the same oil used for frying eggs) and a little bit of ghee, heat it. Now add mustard, dagad phool, bay leaves, let it splutter, then add onions and saute it well

4. Also add all other ingredients like grinded paste, salt, tamarind extract, mix well and let the curry cook, then add the eggs and let the curry cook for another 3-4 minutes, then add some fresh curry leaves, mix well, switch off the flame and serve hot with rice or dosa or idli varieties, the recipe is ready