Grind together a few leaves of curry leaves, grated coconut, cumin seeds and turmeric powder with 1 cup of water, coarsely.

Cut each egg into 4 quarters.

In a pan, pour the ground coconut mixture and add curry leaves and let it boil.

:- If needed add a cup of water.

When it boils, add salt, remaining curry leaves, green chillies and simmer for around 3 mins.

Adjust the salt.

Gently slip in the egg quarters without crumbling the yolk.

Boil, till the gravy dries up and holes appear on the koottu where it bubbled.

Remove from fire, add the coconut oil and stir gently.

:- Serve hot with rice.