Motte Ambat

Get ready by grating the coconut and peeling the garlic and all the shallots. Roughly chop six shallots and thinly slice eight shallots. Remove the stems from the dry red chillies, slit the green chillies, rinse the curry leaves and coriander leaves, and chop the coriander leaves.

Place the eggs, boiling water and salt in a pan. Heat over high flame for 6 to 8 minutes until the water boils. Lower to medium flame and boil for 10 minutes until the whites and yolks are firm. Drain and leave them until cool enough to handle, then peel the eggs and make a few shallow cuts on each one.

EggsWaterSalt

Add the grated coconut, chopped shallots, garlic, dry red chillies, coriander seeds, cumin, turmeric powder and grinding water to a mixie. Grind until smooth and no dry coconut remains.

CoconutSmall Onion (Shallots)GarlicDry Red ChilliCoriander SeedsCuminTurmeric PowderWater

Heat the oil in a kadai over medium heat for 1 minute until hot. Add the mustard seeds and let them crackle for about 30 seconds. Add the curry leaves, sliced shallots and green chillies, then fry for 4 minutes until the shallots are light golden.

Coconut OilMustard SeedsCurry leavesSmall Onion (Shallots)Green Chilli

Add the ground coconut paste, turmeric powder, salt, tamarind juice and water. Mix well and simmer over medium flame for 8 to 10 minutes, stirring twice, until the raw smell goes and the gravy is bubbling.

Turmeric PowderSaltTamarind JuiceWater

Add the peeled eggs and turn them gently in the gravy. Simmer over low flame for 5 minutes until the gravy coats the eggs. Add the coriander leaves and switch off the flame.

Coriander Leaves