In a bowl break the eggs, add 1/2 teaspoon (tsp.) cumin powder, fennel powder 1/2 teaspoon (tsp.), 1/2 teaspoon (tsp.) chili powder, 1/4 teaspoon (tsp.) salt beat them well.
Now place the bowl in idly pan and steam them until its cooked. When you poke with a knife it should come clean.
Cool dum egg and cut into 4 pieces. NOTE: careful when you remove them from the bowl.
-- Curry preparation--
Soak the tamarind in a cup of water, dissolve and make juice.
With curry ingredients, Grind half curry leaves, chili powder, coriander powder, turmeric powder, black pepper powder, cumin seeds, fennel seeds, shallot (sambar onion) and shredded coconut into a fine paste.
In a pan add the ground paste, tamarind juice, salt to taste, curry leaves, slit green chili and bring to boil.
One the raw smell is gone add the dum egg. Boil and cook for couple of minutes and serve.