Chapati with Pallipalayam Muttai Masala

Ingredients

• 8 piece Egg (hard-boiled and peeled)
• 250 g Shallot (peeled and thinly sliced)
• 10 piece Dried Red Chili (Byadgi or similar, stems removed and broken in half)
• 0.25 cup Coconut (cut into small, thin pieces (palla pallu))
• 8 clove Garlic (coarsely crushed)
• 1 inch Ginger (coarsely crushed)
• 3 tbsp Gingelly Oil (also known as Indian sesame oil)
• 1 tsp Mustard Seed
• 15 piece Curry Leaf
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaf (finely chopped, for garnish)

Instructions

1. 1

   Prepare the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs. Drain, cool in ice water, then peel. Make 2-3 shallow slits on each egg with a knife; this helps the masala flavor penetrate. Set aside.

2. 2

   Heat 3 tbsp of gingelly oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely, which takes about 30 seconds.

3. 3

   Add the curry leaves and the 10 broken dried red chilies to the pan. Sauté for 30-45 seconds until the chilies darken slightly and become aromatic. Be careful not to burn them.

4. 4

   Add the 250g of sliced shallots and a pinch of salt. Sauté, stirring frequently, for 8-10 minutes until the shallots turn soft, translucent, and then a deep golden brown. This caramelization is crucial for the authentic taste.

5. 5

   Add the coarsely crushed ginger and garlic. Sauté for 2 minutes until their raw aroma disappears. Then, add the thin coconut pieces and continue to sauté for another 3-4 minutes until the coconut is lightly toasted and fragrant.

6. 6

   Reduce the heat to low. Add 0.5 tsp of turmeric powder and the remaining salt. Mix well to combine all the ingredients into a fragrant masala.

7. 7