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

German Chocolate Cake

Delicious gooey chocolate cake filled with creamy  caramel flavored coconut pecan frosting will surely be something every chocolate cake lover would die for..and for a chocolate lover like me this was divine.When I first saw the German chocolate cake I was impressed by the beautiful stack of cakes with this gooey frosting and finally ended making one at home. I feel it is one of the most delicious chocolate cake.I have brought a little alterations but for the exact recipe check here .For the chocolate cake you can use either melted baking chocolate or a combination of baking chocolate and unsweetened cocoa powder. Ingredients for the filling Condensed milk- 8 ounce or 1/2 tin Butter - 3 tsp milk- 2 tsp vanilla essence- 1tsp Egg yolks 2 Chopped pecans- 3/4 cup Sweet Coconut - 3/4 cup Salt- a pinch Ingredients for cake 1)Flour- 2 cup Butter - 3/4 stick Cocoa- 1/2 cup Baking powder- 1 1/2tsp Baking soda- a pinch salt- a pinch 2)Semi sweet chocolate- 4 ounce Eg...
49 comments
Read more

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space. Thanks Wan for this opportunity. Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe .. Wan sent me this card with beautiful bouquet of roses,this made my day  :) so sweet of you Wan..really appreciate this:) Once again thanks Wan for this opportunity Hope you will all enjoy.. Have a great day! Suja
42 comments
Read more

Ulli Puli/Sweet and Tangy Onion Curry

Ulli Puli/Sweet and Tangy Onion Curry Ullipuli/ulli curry is a tangy and spicy onion sauce with a touch of sweetness. The tangy taste is from puli/tamarind and the natural sweetness of pearl onions which is lightly enhanced by adding a little of jaggery, which is optional.It is a common sadhya recipe and is served as a thodu curry along with pickles like ginger, mango and lemon .It is very popular in central Kerala. The first time I tasted ullipuli was after my marriage. I first thought that it was inji/ginger curry as they looked very similar,but it tasted delicious. Give this recipe a try,you will surely love it. Ingredients Pearl onions/shallots thinly sliced- 3 cup Sliced coconut pieces- 1/2 cup Tamarind- lemon sized ball Green chilly- 3 Ginger chopped- 1 tsp Fenugreek seeds- 1/2 tsp Mustard seeds- 1/2 tsp Chilly powder- 1 tsp Turmeric powder- 1/2 tsp Asafoetida- a pinch Jaggery powdered- 2 tsp (optional) Curry leaves- a few Dry red chilly-2 Coconut oil-...
47 comments
Read more