Chettinad egg curry

Boil the Eggs for 8-10 minutes until hard-boiled. Cool them, peel, and make shallow slits on the surface of each Egg to allow the flavors to penetrate.

For the Chettinad masala, dry roast Coriander seeds, dried Red chilies, Cumin seeds, Fennel seeds, Black peppercorns, Cinnamon stick, Cardamom pods, Cloves, and Star anise in a pan over medium heat until fragrant, about 2-3 minutes.

Add grated Coconut and Cashew nuts to the pan and roast for another 2 minutes until light golden. Let the roasted spices cool completely.