Boil the eggs and once the eggs are cooled enough, peel off the eggshells and keep the boiled the eggs aside.
Wash and peel the onion, slice the onion finely, keep this aside separately.
Wash the tomatoes, chop into fine pieces, keep this aside separately from the onions.
In a pan, dry roast the whole spices meant for grinding (spices mentioned in the section for "ingredients for grinding") - coriander seeds, dried red chilies (break the chilies before adding), cinnamon sticks, bay leaves, cardamom pods, cloves, black pepper corns and star anise.
Add the coconut also to the pan and dry roast it until the coconut is roasted and almost browned.
In a good quality food processor, grind together all the dry roasted spices and coconut together along with 2 cups of water to make a smooth coconut paste. You may sprinkle a little water to make a smooth paste, if the mixture is too dry.
In a pan, heat 2 tablespoons of coconut oil and add the mustard seeds.
When the mustard seeds splutter, add the broken dried red chilies and curry leaves, fry for a few seconds.
Add the chopped onion to the pan and saute for few minutes until the onions turn transparent in color or start to turn brown in color.
Once the onions are sauteed, add the ginger garlic paste and chopped green chilies, saute for another 1 minute.
Add the chopped tomatoes and stir fry the contents for another 4 to 5 minutes until the tomatoes are cooked and soft and the oil starts to separate.
Add all the spice powders to the pan - turmeric powder, red chili powder, garam masala powder, cumin seeds powder and black pepper powder, saute the mixture for another 2 minutes.
Now add the grind coconut mixture to the pan, add enough salt and stir well and saute the contents for another 1 to 2 minutes.
Add the water, stir well and bring the mixture to a boil.
Once the mixture starts boiling, reduce the heat to low and cook for another 1 more minute. In case if you prefer even less gravy, you may reduce the amount of water you are adding, or you may cook the contents for few more minutes until the gravy is thickened as per you desire.
Add the extra whole black pepper corns and the remaining one more spoon of oil to the pan, stir the contents very well and cook for another 1 minute.
Now the base for the delicious chettinadu curry with coconut is ready, we just need to add the boiled eggs to the curry.
I recommend slicing each egg in half, although you may also add the whole eggs to the curry if you wish. Once you have sliced the eggs in halves, you can add the sliced eggs gently into the curry with the yellow yolk side facing the top, and using a spoon, pour a little curry over each egg slice, which will help the egg slices absorb the masala. Keep the curry closed for few minutes to make it even more delicious.
Serve the delicious chettinad egg curry with coconut for rice or enjoy it as a delicious side dish with chapathi, poori or appam or idiyappam as you wish!