പുട്ടും മുട്ടക്കറിയും (Steamed rice cake with egg curry)

Ingredients: for puttu (makes 6-8 chiratta puttu)
Rice flour/puttu podi-3 cups
Grated coconut-1 cup
Water~2 cups
Salt
equipments needed: puttu kutty
Method: (for puttu)
Mix well rice flour and salt. Wet the flour by adding water little by little till it gets the correct consistency (usually determined by pressing a handful of wet flour, and it should assume the shape of the hands and should be easily powdered if you break it ). 
Add a layer of grated coconut and then flour finally top with one more layer of grated coconut. Attach to a pressure cooker and steam it for 5-8 min. Serve warm with any veg/non veg curries.

Ingredients for egg  curry:
egg-6 (boiled, halved)
Onion-2, thinly sliced
Tomato-2, finely chopped
Ginger-a small piece, chopped
Garlic-2, chopped
Green chilly-2, slit lengthwise
Thnin coconut milk-2.5 cups
Thick coconut milk-1/2 cup
Chilly powder-2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1 tsp
Mustard seeds-1 tsp
Curry leaves- 2 sprigs
Salt

Method:
Boil eggs, remove shell and slice each  into two. Heat oil in a a pan. Splutter mustard seeds and add curry leaves, green chillies, ginger, garlic, saute for few min. Add onions and stir till the onions are transparent. Add chilly powder, coriander powder, garam masala, salt and saute until their raw smell is gone. Add tomato and cook until the tomatoes are mashed. Add thin coconut milk, bring it to boil and add eggs. Cover it for 5 min. Afterwards simmer it and add thick coconut milk, mix well (take care not to boil after adding thick coconut milk). Switch off the stove, add a small crushed garlic and cover with a lid. This would give a nice aroma to the preparation. Serve warm.