In a pan heat a teaspoon of oil add onion , tomato and saute till mushy and raw smell of tomatoes leave.
Add chana dal and red chillies and saute for 2mins.
Cool down, transfer this to a mixer and grind it along with coconut, fennel seeds to a fine paste, set aside.
Heat 2 teaspoon oil in a pan – add the items listed under ‘to temper’ let it splutter.
Add ginger garlic paste, onion, tomato, mint leaves and fry till raw smell of tomatoes leave.
Then add the coconut paste along with red chilli and coriander powders and saute for 3mins.
Add 1 cup water, required salt and allow it to boil till raw smell completely leaves. Then add tamarind water.
Now crack the eggs and carefully drop them in the curry, leave it undisturbed.
Close it with a lid and cook till eggs turn firm and get cooked.
Allow the curry to boil for 2-3mins until oil seperates.
Dont stir the kuzhambu till the eggs are cooked.
Finally garnish with coriander leaves and switch off.
Serve Muttai Kulambu hot with rice!