Motte Sukka

Wash the curry leaves and coriander leaves. Peel and finely chop the onion, and crush the garlic. Slit the green chillies, grate the coconut, remove the stems from the dry red chillies and finely chop the coriander leaves.

Place the eggs in 1 litre water and heat on high for 5 to 7 minutes until the water boils. Boil on medium heat for 10 minutes until the whites and yolks are firm. Drain, cool under running water, peel and cut each egg into halves.

EggsWater

Dry roast the dry red chillies, coriander seeds, cumin and fenugreek seeds in a kadai on low heat for 2 to 3 minutes until they smell roasted. Cool for 2 minutes, then pulse them coarsely with the grated coconut in a mixie, without water.

Dry Red ChilliCoriander SeedsCuminFenugreek SeedsCoconut (Grated)

Heat oil in a kadai on medium heat for 1 minute until hot. Add mustard seeds and fry for 30 seconds until they crackle. Add curry leaves and green chillies, and fry for 30 seconds until the curry leaves turn crisp.

OilMustard SeedsCurry leavesGreen Chilli

Add the onion, garlic and ¾ teaspoon salt. Fry on medium heat for 4 to 5 minutes until the onion turns light golden and soft.

OnionGarlicSalt

Add the turmeric powder and stir on low heat for 30 seconds until the raw smell goes.

Turmeric Powder

Add the coarse coconut and spice mixture and the remaining salt. Stir on low heat for 2 to 3 minutes until the coconut is hot and the mixture looks dry.

Salt

Add the boiled egg halves and gently toss on low heat for 2 to 3 minutes until the masala coats the eggs without breaking them. Switch off the flame, mix in coriander leaves and serve hot.

Coriander Leaves