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!


Comments

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

    ReplyDelete

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa December has finally arrived and it means it is almost Christmas time! How many of you look forward to the Season of Joy! My birthday also comes in December, so it is a double celebration for me :) How is the Christmas planning coming along for everyone? It is exactly three weeks for Christmas and I am planning to share a few recipes for the holidays this year. This is the first one I wanted to share with all of you -Kerala style sweet delicacy- a real nostalgia, the Black Halwa. Halwas has always amazed me with its simplicity, unique texture and taste. It is a gel-like sweet candy that you can never stop eating. When making halwa there is a time-honored cooking technique and halwa making is time-consuming. So people simply prefer to buy it from the shop. But making your own is a rewarding experience. Now many of the traditional sweets are forgotten or get overlooked for fancier ones in bakeries. But that is not the case w

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The  traditional slow-cooked stove top recipe  and  an Instant pot recipe . Recently I have been making this curry in Instant pot and it comes out perfect each time. Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-I