1.Cover eggs with cold water in a medium saucepan. Bring to the boil over a high heat. Boil, uncovered, 3 minutes. Drain, rinse eggs under cold water until cool enough to handle. Immediately peel eggs.
2.Meanwhile, dry-fry seeds and spices in a small frying pan over medium heat 2 minutes or until fragrant, transfer to a medium bowl.
3.Heat oil in same pan, cook chilli, stirring, over medium heat 3 minutes or until softened. Remove from pan with a slotted spoon; drain on absorbent paper. Add curry leaves to same pan, cook until bright green. Drain on absorbent paper.
4.Stir yoghurt, juice and onion into spice mixture, season to taste.
5.Arrange spinach, torn eggs and broken pappadums on plates. Drizzle with yoghurt mixture, sprinkle with chilli and curry leaves.
You can leave the chilli out if you like.Note