Poached Egg Kurma / Muttai kuruma

Ingredients
Eggs-2
Onion(chopped)-3tablespoons
Few curry leaves
Tomato-1
Turmeric powder-1/8teaspoon
Coriander powder-11/4teaspoon
Chilly powder-1teaspoon
Oil
Salt
Cilantro to garnish
To grind coarsely
Chopped onion-2tablespoon
Green chilly-1
Red chilly-1
Cinnamon stick-2"piece
Clove-1
Elaichi-1
Fennel seeds-1/2teaspoon
Coriander seeds-1/2teaspoon
Pepper corns-4
To grind into a fine paste
Grated coconut-2tablespoons
Cashew-4

Method
Grind the items under "to grind into a coarse paste" and keep it ready.
Grind the coconut and cashews with little water into a fine paste and keep it aside.
Heat oil in a pan, add the chopped onion, curry leaves and fry for a few minutes. Then add the coarsely ground masala, sauté till the raw smell of the masala is gone.

Now add the turmeric powder, chopped tomato, coriander and chilly powders, and continue cooking.
Once the tomatoes become soft n mushy, oil started oozing out from the content, add in the coconut cashew paste, adjust the water to the desired consistency.
Let the kurma boil nicely for 6-7 minutes on medium heat.
Reduce the heat to low, break the eggs and add it to the kurma one by one.
Leave the kurma undisturbed for 2-3 minutes and then mix it gently.
Switch off the flame after a couple of minutes and garnish with cilantro.

Delicious aromatic egg kurma is ready to serve. It goes well with Chapathi, dosa, idli and appam.