Muttai Ghasi

1. 1
   boil · ~12 min

   Boil and peel the eggs.

   Boil the eggs until hard-cooked, then cool, peel, and set aside. Make a few light slits on each egg so the gravy coats them better.

2. 2
   roast · ~6 min

   Roast the coconut and spices.

   1.Heat 1 tsp oil in a pan over medium heat.

   2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, garlic, and ginger.

   3.Roast for 1-2 minutes until fragrant.

   4.Add grated coconut and roast until lightly golden and aromatic.

   TIPKeep the heat medium and stir often so the coconut browns evenly without turning bitter.
3. 3
   mix · ~3 min

   Grind the masala.

   Cool the roasted mixture slightly, then grind it with tamarind paste and 1 cup water to a smooth, thick paste.

4. 4
   saute · ~10 min

   Cook the onion base.

   1.Heat the remaining oil in a pan over medium heat.

   2.Add curry leaves and sliced onion.

   3.Cook until the onion turns soft and light golden.

   4.Add chopped tomato and turmeric powder, then cook until the tomato softens.
5. 5
   simmer · ~10 min

   Simmer the gravy.

   Add the ground masala, the remaining 1 cup water, and salt. Mix well and simmer gently until the gravy thickens slightly and the raw smell disappears.

6. 6
   simmer · ~5 min

   Add the eggs and finish the curry.

   Add the boiled eggs to the gravy and simmer gently so they soak up the masala. Turn them once or twice and cook for a few minutes more.

7. 7
   serve

   Serve the Muttai Ghasi hot.

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