Chop Onions into fine pieces, slit green chillies in middle.

Heat butter in the cooker that's going to be used for cooking Rice, add all whole spices. then add onions, ginger garlic paste, green chillies. Sim the flame.

Wash and chop coconut and run in a mixie to get its milk. Extracted coconut milk can be stored for 2 - 3 days. But thick paste can stay for a week in fridge. It should not be handled by hand, rather use spoon, this way it stays longer.

Once the Onions turn golden brown, add drained rice. Sauté for a while until it is coated well. Add coconut milk, water, salt. and put it for 2 whistles. The rice should not be over cooked but the grains should be separate.

Finally garnish with coriander leaves.

Put Eggs to boil for 10 mins. This also depends how hard you want your eggs to be.

Chop all the onions and tomatoes.

Heat Oil in the kadai you want to make the curry. Add mustard and urud, once it starts sputtering, add chopped Onions. Fry till they are nicely brown in colour. Then add chopped tomatoes, salt. Cook on high flame till tomatoes are soft. Then add chilli pw, coriander pw, turmeric pw. Sim and cook on low flame till oil comes out.

Finally, shelled out eggs and make slits so that curry can go in. Put these to the curry and cook it covered for few mins until the gravy goes in. Garnish with chopped coriander leaves.

Cook in pressure cooker for 3 whistles to get soft cooked rice.

Spread the rice in a bowl to cool it . Mash it well so that hard grains are not present.

Add Curds, Milk, little water to the rice and salt to taste. Mix well. This way it does not get sour.

Cut mangoes into small pieces. Garnish them over the curd rice. The juice from the mangoes steeps into the curd rice and gives an excellent taste by the time we have it for lunch.