Heat a kadai over a medium flame and dry roast 2 pieces of dry red chilies (torn), 1 tsp of black peppercorns, 1 tsp of fennel seeds (sounf), ½ tsp of cumin seeds (jeera), 1 tbsp of coriander seeds, ¼ cup of coconut pieces (dried or fresh), 1 piece of star anise, 1 tsp of poppy seeds, 1 piece of cinnamon (inch-size stick), 2 pieces of cloves, 1 piece of green cardamom for about 2 minutes until you smell the aroma.

Switch off the flame of the gas stove and let the roasted whole spices to cool down before transferring them to a grinder. Grind them to a relatively coarse powder.

Now, add ½ cup of water and blend it again to make a fine paste. Keep it aside. (Pro tip: Do not add too much water to the spices while making the paste; otherwise, it will be too smooth).

Now, heat 3 tbsp of cooking oil in a kadai or a pan on a medium flame and put ½ tsp of mustard seeds when hot, followed by 2 pieces of medium-sized, finely chopped onions and 2 strings of curry leaves. Sauté them nicely over a medium flame until the onions turn to a nice light-golden color.

Then, add 1 tsp of ginger garlic paste and sauté it until the raw smell is gone. Follow, it with 2 pieces of medium-sized, roughly chopped tomatoes and cook for 3 to 4 minutes until the tomatoes turn soft and mushy.

Now, add ½ tsp of red chili powder, ½ tsp of turmeric powder and salt to taste. Mix them nicely and cook for a minute or two on a low flame.

Then, add the Chettinad masala paste to it and mix it nicely with the other ingredients in the kadai. Wash the grinder with a little bit of water and add it to the kadai. Stir and cook it until it becomes dry.

At this stage, add 500 grams of water to the masala. Give it a nice stir. Now, add 5 hardboiled eggs to it. (Pro tip: For additional taste and ensure that the spices are absorbed nicely by the eggs, fry them before adding. Poke them before frying to prevent oil from spluttering).

Cover the kadai and let it cook for about 8 to 10 minutes on a low to medium flame until the gravy thickens. Remove the cover and stir a couple of times in between.

After 10 minutes, add a handful of chopped coriander leaves and mix them nicely with the gravy. Cover the kadai again and let it cook for another 3 to 4 minutes over a low flame. Turn off the flame when done.

Your tasty and spicy Chettinad egg curry is now ready. Transfer it to a serving bowl and enjoy it with roti, naan, or steamed rice.