Chop onion, tomato and keep it ready. Grind the Paste 1 to coarse and Paste 2 to a very soft pastes.
COOKING:
In a pan add oil, mustard. When mustard splutters add the curry leaves and chopped onion. Fry for 1 min. Add the paste 1 and fry till the raw smell leaves. Approximately around 4-5 min in the medium flame. Add the chopped tomato and fry for 2 min.
Add red chili powder, coriander powder, pepper powder and garam masala and fry for 30 sec. Add the Paste 2 and add 1 cup of water, salt and wait till it starts boiling. Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs. After all eggs are cooked add coriander leaves and switch off the flame.
TIPS:
Eggs can be cooked separately and added at the end.
Adding raw egg to the curry gives extra taste to the curry.
Give a break of 5 minutes in between while adding eggs. This helps the egg to cook as a solid piece else kurma would be mashed up.Also You would smell the raw egg taste.
Notes
Serve with white rice, chapathi and dosa
Recipe by Sashi Recipes at https://www.sashirecipes.com/chettinad-egg-curry-muttai-kulambhu.html