Skip to main content

Akuri/Parsi Style Scrambled Eggs



Akuri/Parsi Style Scrambled Eggs

Scrambled eggs for breakfast is a staple in every home. It is an easy and perfect way to help fuel your day. Eggs are a good source of protein and will keep you satisfied until lunchtime.Akuri/Parsi style scrambled eggs is one way you transform a classic breakfast into something even more delicious and flavorful. I don't eat scrambled eggs often-but whenever I make it, love to have it over crispy bread toast. Growing up we often have scrambled eggs for lunch. Kerala style scrambled egg/ mutta chikkiyathu is slightly browned and crispy with onions, coconut, and curry leaves.

 Akuri is a traditional Parsi egg recipe. Parsi's in India has a rich culinary tradition with unique recipes. They are the descents of Persian Zoroastrians. Their recipes show a strong Persian and Iranian influence and at the same time adapting to local Indian, especially Gujarati cuisine. Akuri is a Parsi breakfast. It is a soft and fluffy egg scramble which is neither runny nor overcooked. The best way to cook it at a medium-low temperature for a soft custard scramble. Since this is not towards the runny side, it can be a perfect filling for a spicy egg sandwich or a wrap filling. There is also another version of Akuri which contains nuts and dried fruits. Give this recipe a try, you will surely love it.


Akuri/Parsi Style Scrambled Eggs Recipe

Ingredients
Eggs-6
Onion- 1 medium
Shallot-2 finely chopped
Tomato- 1
Green chilly- 2
Ginger finely chopped- 1 tbs
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Cumin powder- 1/4 tsp
Garam masala- a pinch
Coriander leaves chopped- 2-3 tbs
Cream- 1/4 cup
(or you can use milk)
Ghee or butter- 2 tsp
Salt and pepper to taste


Whip egg and cream till light and fluffy. Season with salt and pepper.
 Finely chop onion, shallots, ginger, and tomatoes.
 Heat a pan and add ghee or butter. Add chopped onion, shallots, green chilly and ginger. Saute till translucent. Add spice powders and tomatoes and give a good mix. Cook for two minutes till tomatoes are soft. Pour the egg mixture and let it set for one minute. Using a spatula gently scramble by lifting and folding the egg mixture. Cook until it thickens and there is no egg liquid visible. Turn off the heat at this stage to prevent overcooking. Serve with crispy bread toast.



You might also like,
Spinach Mushroom Frittata
Egg Salad
Spicy Egg Puffs
Green Peas Egg Curry
Golden Egg Curry Burmese Sour Duck Egg Curry

Try this,
Hope you will all enjoy!


Labels:

Comments

  1. Rafeeda ARFebruary 12, 2018 at 9:26 PM

    Do you have a recipe for the chikkiyathu? Would love to try that! Akuri has been on my list for long, I have to try this since I love scrambled eggs in any form!

    ReplyDelete
  2. SwathiMarch 1, 2018 at 8:29 PM

    Adipoli recipe madam, I will give it try. Scrambled eggs are kids favorite.

    ReplyDelete
  3. Treat and TrickMarch 3, 2018 at 6:04 PM

    One of my favorites. tummy!

    ReplyDelete
  4. Raj TamangMarch 12, 2023 at 4:06 AM

    Good food,
    good mood

    ReplyDelete

Post a Comment

Popular Posts

Carrot Rice

Carrot rice is another flavorful one pot quick meal. This is a simple but delicious rice similar to the pulao. Carrot and rice was cooked together. You can also cook them separate , make the masala and finally blend like the fried rice. What attracted me to this rice is its simplicity and unique aroma. Ingredients Basmathi Rice-2 cup Carrot grated- 1 1/2 cup Water- 4 1/3 cup Onion chopped- 1 medium Green Chilly- 4 Ginger- 1 inch thick Bay leaf - 1 Cinnamon- 1 inch thick Clove- 2 Cardamon-2 Fennel Seeds- a pinch Cashew nuts- 6-7 lemon juice - a few drops salt to taste Oil/ghee Heat oil/ghee in a pressure pan and add in the whole garam masala and saute till a nice aroma comes and add cashew nuts and fry till golden brown. Add onions , green chilly,salt and ginger and saute till it becomes golden brown. Add in the grated carrot and stir fry. Add rice and allow the masalas and oil to get coated and finally add water and when it starts to boil close the lid. After the...
43 comments
Read more

Lauki/ Bottle gourd and Chickpeas Curry

Lauki/ Bottle gourd and Chickpeas Curry Here is another simple recipe for chapatis/rotis. It is a spicy curry made with lauki/ bottle gourd/churakkaya with chick peas/kadala. It is aromatic with fresh flavors of garam masala and coconut.Try this,you will surely love it. Ingredients Bottle gourd- 1 Chickpeas- 1/2 cup Onion- 1 mediem Tomato- 1 meduim Ginger garlic paste- 1 1/2 tsp Green chilly-2 Chilly powder- 1 tsp Coriander powder- 1 tsp Turmeric powder- 1/2 tsp Fennel powder- 1/2 tsp Garam masala- 1/2 tsp Coconut milk- 1/2 cup Curry leaves- 1 spring Coriander leaves - a little Soak chickpeas for one hour. Pour 1 1/2 cups of water and pressure cook ( three whistles) and keep this aside. Peel and cut bottle gourd into small cubes. Heat oil in a pan and saute onions, green chilly, curry leaves till it changes color.Add ginger garlic paste and tomatoes fry till there is a nice aroma and tomatoes get cooked. Add chilly powder, turmeric powder, salt and masalas along w...
36 comments
Read more

Thakkali Pachadi- Tomato Yogurt Curry- Sadhya Special

Thakkali Pachadi Today's recipe is a simple and lightly tangy pachadi made with tomatoes. It is a comforting side dish with tomatoes and cumin-spiced yogurt. Does it sound simple? And yes it is a simple curry. If you are on a time crunch, this is a perfect recipe for you. Tomato is the star ingredient. There are so many recipes that use tomatoes, but with all the different flavors and masalas it is hard to appreciate the taste of tomatoes. But in this tomato yogurt pachadi you get the sweet and tart flavor of tomatoes. Yes! an intense tomato flavor! Thakkali pachadi is a bright and creamy curry and a great side dish for steamed rice and chapati. I sometimes make tomato fry for chapathi and appam. But in this pachadi you add a spiced yogurt coconut paste. There is a beautiful balance between the sweetness and acidity of tomatoes, sweet nutty taste of coconut and the sourness of spiced yogurt. Cumin, curry leaves and coconut oil adds to the flavor. In some regions of Ke...
46 comments
Read more