egg pepper kuruma

For fried eggs

2 teaspoon peanut oil
4 eggs, boiled and peeled
1 sprig curry leaves
For the masala
2 tablespoon sesame oil
2½ tablespoon black peppercorn
3 inch cinnamon stick
2 teaspoon cumin
1 tablespoon coriander seeds
1 tablespoon khuskhus-white poppy seeds
2 sprigs curry leaves
2 onions sliced
½ cup fresh shredded coconut
a small 1 inch round tamarind
2 tomatoes rough chopped
1 teaspoon sea salt
For the tempering
1 teaspoon sesame oil
1 onion sliced
1 teaspoon turmeric
Instructions
For fried eggs: Boil and peel the eggs. Heat oil in a pan and add the curry leaves and the eggs. Fry till the eggs get browned a little. The curry leaves will become crisp. Set aside.
For the masala: Heat oil in a saute pan and add the spices all at once. (cumin, pepper, cinnamon, coriander seeds, poppy seeds and curry leaves). Roast on a very very low flame.
Once the spices are roasted, add in the onions and saute until brown. Add the shredded coconut and tamarind and fry briefly for a couple of minutes. Remove from heat and set aside.
In the same pan fry the tomatoes with salt and a cup of water until soft.
Combine the tomatoes with the onion-coconut mixture and grind to a smooth paste.Add upto 2 cups of water while grinding.
For the tempering: Heat oil in a kadai/pan. When its shimmering, add in the curry leaves and onion and fry till the onions are soft. Add in the turmeric and saute for 15 seconds. Add the ground masala. Add in about a cup of water and let it simmer on a low flame for 5 minutes.
Remove from heat. Add in the fried eggs with curry leaf crisps and serve hot with rice.