Boil the eggs and keep it aside

For chettinad paste, take a dry kadai add all the dry spices and cook it for 3 minutes. In the mixi add the cooked spices, ginger garlic paste coriander powder, coconut and quarter chopped onion, add a little water and make it into a fine paste.

Take a kadai add required oil, add 1 dry red chilli chopped onions after it becomes a golden brown add chopped tomato salt and turmeric powder and curry leaves, close it with and cook it for 4 minutes.

Now add the chettinad masala paste, mix it add little bit of water, then add required salt close the lid and cook for 5 minutes in a medium flame, as the oil start separating add the eggs mix it gently, garnish with coriander and serve it hot with rice or chappathi.