EGG BALLS CURRY[ muttai paniyaara kuzhambu]

Ingredients:

For the balls:
Small onions-3/4 cup
Green chillies-3
Shredded coconut- ½ cup
Fennel seeds- 1 tsp
Cumin seeds- ¼ tsp
Gram dal- 1 tbsp
Poppy seeds- 1 tsp
Eggs- 4
For gravy:
Onions-2 [chopped finely]
Tomatoes [chopped] - 1 cup
Green chillies-3
Curry leaves- a handful
Chilli powder- 1 tbsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 3 tbsp
Tamarind- a gooseberry size
Shredded coconut- 1/2 cup
Oil- 4 tbsp
Turmeric powder- 1 tsp
Salt to taste
Procedure:Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs. Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi. Like this, fill all the kuzhis and cook them like paniyarams. Take them away.
Soak the tamarind in enough water for 1 hour and then extract its thick juice. Extract thick milk and then a thin milk from the shredded coconut.
Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour. Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves. Fry them until the oil floats on the surface and the tomatoes are mashed well. Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt. Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds. Now pour the thick milk. Mix well. Put off the fire and pour in a serving dish.