Muttai Curry

Coconut - 1 cup, grated

Turmeric - 1 tsp

Chilli powder - 1 tsp

Fennel powder - 1 tsp

Peppercorn - 1 tsp

Shallots - 3

Oil - 2 tbsp.

Whole Garam Masala

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic paste - 1 tbsp.

Egg - 4

In a blender, add the coconut along with turmeric, chili powder, fennel powder, peppercorns, and shallots. Blend the ingredients to a coarse paste and keep aside.

Heat oil in a medium pan. Temper whole garam masala.

Add the onions and green chilies; sauté until the onion just turns translucent.

Add ginger garlic paste and sauté until the raw smell goes away.

Now add the ground coconut paste along with the required salt and 1/2 cup water and bring to just a boil. Crack the eggs one by one into the gravy, making sure not to crack one on top of another. Reduce heat to medium and cook covered for about 5 minutes.

Remove from heat and garnish with cilantro.

Serve warm with chapatti / idiyappam.

Note: Substituting the egg with potatoes is also a nice variation.