Muttai Kuruma (Egg Kurma) முட்டை குருமா

oil+1 clove+curry leaves/bay leaves+finely chopped ginger (1 inch)+finely chopped garlic (6)+finely chopped pearl onions (15)+finely chopped green chillies (2)+masala powder (dry roast these separately and fine grind: 1tsp pepper, 1/;2 tsp fennel, 1/2 tsp cumin, 1 clove, 1 cardamom, 1 tbsp dhania, 2 red chillies)+1tsp red chilly powder+1/2 tbsp dhaina powder+1/2 tsp turmeric powder+salt+little water and saute all real good till oil oozes+2 finely chopped tomatoes+saute till oil separates (cover and cook occasionally)+1.5 cups of water+bring curry to boil (10 mins)+coconut paste(3 tbsp powder ground into paste with little water)+6 boiled and poked eggs+simmer for 10 more mins. garnish with cilantro AND COVER THE PAN, AND LEAVE IT ON HOT STOVE TOP FOR 15 MORE MINS. (wondering whats with the all caps? caps lock was accidentally on and I am too lazy to go back and type them right. :) I am little busy..but I shall give out the detail recipe soon. for now.. pls bear with my chicken scribbles.

Shortcut Kuruma (Peerkanagai as main veg )

This is an accidental recipe invention as a result of some leftover pantry stocks.
If you have True Thai Panang Curry from Trader Joes, you got yourself this kuruma with
a little 'Desi' Makeover.
NOTE: the can is packed with calories & fat.. so go easy on it. 

oil+mustard seeds+curry leaves+a handful of finely chopped onions+3 red chillies+turmeric powder+salt+peerkangai (ridge gourd)+1/2 tsp red chilly powder. saute till the vege is done.
then add in the panang curry+ bring it to boil.+1tsp sugar.
serve with roti/phulka/chapati/dosa

Kathirikai Puli Kulambu

oil+curry leaves+mustard +vendhyam+hing+small onions 10+garlic 6+brinjals+spice powder(dry roast and grind: 1 tbsp dhania, 1 tsp chana, 1/2 tsp pepper, 8 methi, 5 red chillies)+1/2 cup of tamarind water+1 tsp of red chilly powder+1/2 tbsp of dhania powder+turmeric+salt+1.2 cups of water -> boil for 15 mins.
1 tbsp of coconut milk+1 tbsp of coconut powder ->simmer for 10 mins.
garnish with cilantro. goes well with rice or dosa/idli or roti