Chettinad Tomato Chutney

Ingredients:
Onion - 1 No
Tomatoes - 4 Nos
Red Chillies - 4 Nos
Coconut Milk - 3 tbsp
Salt to taste
Curry Leaves - 6 nos

Tempering:
Mustard
Broken Urad Dhal
Curry Leaves.

Cooking Instructions:
Roughly chop the onions and tomatoes and keep aside
In a pan, add 2 tsps of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves
Saute for a few seconds and add the chopped onions
Saute till the onions are transparent, add the tomatoes
Add salt to taste and mix till the water reduces and the tomatoes cooked well
Grind all the sauteed ingredients along with 3 spoons of coconut milk to a smooth paste.
Garnish chopped spring onions or Corriander leaves

Chettinad Egg Curry

Ingredients:
Boiled eggs - 3 Nos
Small Onions - 15 Nos
Tomato - 1 No
Chili powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil
Salt to taste

For Paste:
Coriander seeds - 2 tsps
Red Chilly - 2 nos
Garlic - 2 cloves
Ginger - 1/2 inch
Curry leaves - few nos
Rice - 1/2 tsp
Pepper corns - 1/2 tsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Grated coconut - 4 tbsp

Cooking Instructions:
Peel Small onions and saute with little oil till it turns into light brown.
Crush the fried onions with a knife and keep aside
Hard boil the eggs, chop the tomatoes and keep this aside
Cut the boiled eggs lengthwise
Heat 2 teaspoons of Oil in a pan . Add all the ingredients kept for the paste except grated Coconut
Saute till the rice becomes white in color
Add grated Coconut and saute till the coconut becomes golden brown
Grind all fried ingredients with water and make a fine paste
Heat Oil in a pan, add the crushed onions and saute for a min, add tomatoes and saute till it turns soft
Add chilli powder, turmeric powder, ground paste, salt and a cup of water, cook for 7 to 10 min in medium flame
Finally add the boiled eggs and cook for a min