Akuri – Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

By ParsiCuisine.com 21 comments
Recipe Ingredients 4 eggs 1 onion chopped very fine 1 finely chopped tomatoes 1/4 cup fresh Coriander (kothmir) chopped (optional) 1  green chili finely chopped 2 tsp pieces of fresh finely chopped garlic and ginger or ginger-garlic paste 1/2 tsp of turmeric (haldi) 1/2 tsp each Coriander and Cumin Powder (dhanajeeru) 1/2 tsp Red chili powder Salt to taste Method Fry onion till pinkish brown, add tomatoes. Stir well and see that tomatoes are tender Next add the ginger & garlic paste. Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible. Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan  and stir cooked to the consistency of scrambled eggs. Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.
BREAKFAST: Spicy Scrambled Eggs – Akuri

My daughter Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, I have finally achieved Parsi akuri just like my grandmother’s! (yes, the pot/pan makes a difference). Akuri is basically scrambled eggs.

Akuri is basically scrambled eggs. You can have it for breakfast. Serve it with Rotli or toasted bread.

  • The way you make each dish changes based on the method and process used in cooking the eggs.

  • Ingredients  change the flavor of the spicy scrambled egg dish.

  • You can make it spicy, sweet and savory as in Bharuchi Akuri with dry fruits.

  • You can use akuri as a filling as in Akuri Pattice or simply rolled up in a Burrito, Rotli or Taco.

  • You can use it as a filling as in a sandwich (2 slices of buttered bread with akuri and grilled).

  • Watch Video

 

 

 

Recipe

Ingredients

  • 4 eggs

  • 1 onion chopped very fine

  • 1 finely chopped tomatoes

  • 1/4 cup fresh Coriander (kothmir) chopped (optional)

  • 1  green chili finely chopped

  • 2 tsp pieces of fresh finely chopped garlic and ginger or ginger-garlic paste

  • 1/2 tsp of turmeric (haldi)

  • 1/2 tsp each Coriander and Cumin Powder (dhanajeeru)

  • 1/2 tsp Red chili powder

  • Salt to taste

  • 1 tbsp Ghee or butter 

     

Method

  1. Fry onion till pinkish brown, add tomatoes.

  2. Stir well and see that tomatoes are tender

  3. Next add the ginger & garlic paste.

  4. Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible.

  5. Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan  and stir cooked to the consistency of scrambled eggs.

Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.

Great for diabetics and protein rich diets. 

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21 Comments

Rita

Aug 8, 2014, 6:41 am

From Perzen:
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aashishchhabria

Aug 8, 2014, 6:51 am

Excellent….!thx for the recipe posting…will appreciate if I can get the recipe for the dhansak …

Rita

Aug 8, 2014, 7:03 am

Good enjoy making the akuri. Recipe for dhansak is on youtube.com. See video with recipe at https://m.youtube.com/watch?v=_9kIfNIQpdM

Rita

Aug 8, 2014, 7:10 am

Ashish, just sent you the youtube video for dhansak. Also I have many dhansak meal recipes in my cookbook sold on Amazon. Please see tab for cookbooks above.

Zerin Khambatta

Aug 8, 2014, 6:54 pm

Could you post Dal Ni Pori with step by step pictures. My mom used to make best Dal Ni Pori, and I would like to make it. Thanks. Enjoy all your recipes. You are the best. Thanks Zerin Khambatta from Los Angeles.

Rita

Aug 8, 2014, 7:12 pm

Zerin, I am so glad you asked. The dar ni pori recipe is already on the site. Here is the link
– http://ParsiCuisine.com/dar-ni-pori-2/

This is from my series cookbook “Desserts”, and from the mega cookbook “Parsi Cuisine Manna of the 21st Century”

Do use the search tool on the right hand side, it works and will list the recipes that are here.

I like to be interactive so do comment, and if you cannot find something let me know.
keep in touch,
Rita

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