Poached egg in roasted coconut gravy

Poached egg in roasted coconut gravy/Udachu vitta muttai theeyal: though I have heard about this dish quite a few times but never tasted or tried before. So took this up as a challenge this weekend to make this delicious dish. One tick off of my "must try' dishes.

                            
 What you need

Eggs: 4

Shredded Coconut: 1 cup

Red chilli powder   : 2 tsp

Coriander powder: 3 tsp

Turmeric powder: 1/4 tsp

Salt: as needed

Tamarind Paste: 1 tbsp.

Water: a little

Oil: 1 tbsp. + 2 tsp

Mustard seeds:  1/2 tsp

Green Chillies: 4 (slit)

Curry Leaves: a few

How you will make

In a pan, heat 1 tbsp. oil and fry coconut, red chilli powder, coriander powder, turmeric powder. Fry on medium low heat until the mixture turns into dark brown in color (as seen in the picture). Let it cool down and grind into smooth paste with little water and tamarind paste. In another pan , heat 2 tsp oil and splutter mustard seeds and add in slit green chillies and curry leaves .Now add the ground coconut mixture , little water and salt. Let this boil on medium flame until oil separates. Once that happens, reduce the flame to low. Start pouring raw egg one by one in to the gravy. Let the eggs get poached and cooked completely on low flame. Switch off the heat once the eggs are completely cooked .Serve hot with rice.

Note: Just make sure you give enough time to get the egg cook completely on medium low flame. It takes more time than expected.