Kori Rotti with Muttai Ghasi

Ingredients

• 8 large Egg
• 1 cup Grated Coconut (Fresh or frozen, unsweetened)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Fennel Seeds
• 0.5 tsp Black Peppercorns
• 5 whole Dried Red Chilli (Use Byadgi or Kashmiri for color)
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste
• 4 clove Garlic
• 3 tbsp Coconut Oil (Divided into 2 tbsp and 1 tbsp)
• 2 medium Onion (Finely chopped)
• 1 large Tomato (Finely chopped)
• 1.25 tsp Salt (Or to taste)
• 1.5 cup Water (For the gravy, plus more for grinding)
• 1 tsp Mustard Seeds (For tempering)
• 12 leaf Curry Leaves (For tempering)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Boil the Eggs: Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs and make a few shallow slits on each one. Set aside.

2. 2

   Roast the Masala Ingredients: In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast for 2-3 minutes until they become fragrant. Add the grated coconut and continue to roast, stirring constantly for 5-7 minutes, until the coconut turns a uniform deep golden-brown. Be careful not to burn it. Remove from heat and let the mixture cool completely.

3. 3

   Grind the Masala Paste: Transfer the cooled roasted mixture to a high-speed blender or grinder. Add the garlic cloves, tamarind paste, and turmeric powder. Add about 1/4 cup of water and grind to a very smooth, thick paste. Add more water, a tablespoon at a time, only if needed to facilitate grinding.

4. 4

   Prepare the Gravy: Heat 2 tablespoons of coconut oil in a wide pan or kadai over medium heat. Add the finely chopped onions and sauté for 6-7 minutes until they are soft and golden brown. Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.

5. 5

   Cook the Curry: Add the ground masala paste to the pan. Sauté for 5-6 minutes, stirring continuously, until the raw aroma disappears and oil begins to separate from the masala. Pour in 1.5 cups of water and add salt. Stir well to combine and bring the gravy to a gentle boil.

6. 6