First in a kadai, heat a tbsp of oil, fry small onions to golden brown color. If you don’t have small onions, use one big onion.
Cool them down, grind into coarse paste, keep aside.
In the same kadai, heat the remaining oil, add fennel, cinnamon and cloves. Fry them for two mins to get nice aroma.
Add chopped big onion, saute to brown color. Add curry leaves.
Now add ginger garlic paste and fry to remove raw flavor.
Cook the ginger garlic paste well, add tomato. Add pinch of salt to cook tomato.
When tomatoes turn mushy, add chilli powder and coriander powder, mix well.
Add quarter cup of water to cook the spice masala.
Now add the coarsely ground fried small onion paste, which we prepared.
Cook the onion masala well by stirring nicely.
Now add the ground coconut masala into the gravy.
Add two cups of water to cook the masala.
Add salt required for the gravy. Close the lid and cook the gravy.
After five mins open lid, break and drop two raw eggs carefully into the gravy as shown. These dropped eggs give exclusive taste and you can omit if you don’t like this. But I recommend to give this a try as this tastes great.
DO NOT STIR. If you stir with ladle the dropped raw eggs will break and spread into the gravy.
Now without disturbing the raw eggs, add the slit boiled eggs carefully one by one into the gravy.
Again do not stir. Just adjust the space for all eggs carefully. It takes 10-15 mins to cook the raw eggs. Keep in slow to medium flame, close the lid.
In the meantime, the slit eggs absorb all the spices from the masala.
After five mins, open and stir once lightly. Again close the lid.
When raw eggs are cooked completely you can see oil separates and floats on top the gravy.
Egg gravy or muttai kuzhambu or egg masala is ready to serve.