Muttai Kulambu / Egg Gravy

INGREDIENTS:
   Eggs - 3
   Shallots - 1 Cup
   Tomato - 1
   R.chilies - 5
   Oil - 1 Tsp
   Curry Leaves - Few
   Cumin - 1 Tsp
   Fennel - 1/2 Tsp
   Cinnamon - 1"
   Chilly powder - 1 Tsp
   Coriander powder - 2 Tsp
   Turmeric - 1/2 tsp
   Coconut - 1/2 Cup
   Salt - As needed
TO TEMPER:
   Oil - 2 Tbsp
   Mustard - 1/2 Tsp
   Shallots - 5
   Curry leaves - Few

METHOD:

• Heat a tsp of Oil in a pan add Cumin, Fennel, Cinnamon and let it splutters. Then add Shallots, Curry leaves, R.chilies and saute for few minutes.
• Then add Chilly powder, Coriander powder, Turmeric and mix well. Saute till raw smell leaves.

• Then add Tomato and saute till tomato turns mushy.Finally add Coconut and mix well.switch off and let it cool down.

• Now transfer this to a mixer and grind it to a fine paste by adding little water.
• Heat Oil in a pan and add the items under 'TO TEMPER' one by one and saute well.

• Then add ground paste with enough water and Salt.
• Boil till raw smell of the masala leaves.

• Now drop the Eggs carefully into the gravy and leave it for few seconds.
• Then close the lid and cook till Eggs get cooked well and Oil seperates on top.

• Serve hot with White Rice.

NOTES:

• Shallots gives nice flavor to the gravy but you can replace it with big onions also.
• You can also add boiled eggs instead of adding raw eggs directly into the gravy.
• Dont stir frequently once the eggs are added.