Egg curryமுட்டை கறி

• 8 eggs
• 1 tsp chilli powder
• 1 tsp turmeric

Hard boil the eggs. Once cooked, coat them in oil, chili powder, and turmeric. Roast the coated eggs in a pan until they are crispy on the outside. Create some slices in the eggs, so the curry can reach inside.

Masala

• 5 dried red chillies
• 2 tsp coriander seeds
• 1 tsp black pepper
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 inch cinnamon
• 1 clove
• 1 cardamom
• 6 cashew nuts

Dry-roast all the spices. Halfway through, add the shredded coconut. Then, add the cashew nuts and blend everything into a powder once it cools down.

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 clove
• 1 cardamom
• 1 inch cinnamon
• 1.5 chopped onions
• 1 slit chili
• 1 branch curry leaves
• 1 tbsp ginger-garlic paste
• 2 chopped tomatoes

Heat oil in a pan and add mustard seeds, cumin seeds, fennel seeds, one clove, one cardamom, and a piece of cinnamon. Roast until fragrant, then add the onions, one slit chili, and curry leaves. When the onions are halfway cooked, add ginger-garlic paste and cook until the raw smell disappears. Finally, add two chopped tomatoes and cook until they are soft.

• 3/4 cup water

Add the masala together with the water to the pan. Add the eggs. Cook for another two minutes. Season with salt to taste. Optionally, add garam masala, black pepper or red chilli powder to taste.