Put grated coconut, poppy seeds and fennel seeds in the mixie and blend well to form a paste by adding little water(if needed) and keep aside.
Heat oil in a pan and add cinnamon, cloves, cardamon, fennel seeds and curry leaves. Saute chopped onions. When it turns slighly brown add ginger garlic paste and cook till the raw smell goes away. Now add the chopped tomatoes and cook until soft. Add turmeric powder, red chilli powder, corrainder powder and salt to the mixture and fry for few minutes. Add water and bring it to a boil. Then add the ground coconut paste and cook for 5-10 minutes. Now carefully crack and drop the eggs one by one in the gravy, do not stir or scramble the mixture, let it simmer for 15 minutes(approx) with lids closed, until the eggs are cooked perfectly. As soon as the eggs are ready garnish with corriander leaves and serve hot with steamed rice and pappad. Avoid cooking the eggs for long time, as it might make the yolks rubbery or hard.