Akuri AKA ‘akoori’, a classic Parsi dish, is a spicy scrambled egg recipe that is perfect for breakfast or brunch. Bursting with flavours and spices, akuri egg dish can be your comforting food.
What is Akuri made of?
Akuri is made primarily of eggs, onions, tomatoes, green chilies, and a blend of aromatic spices such as turmeric, cumin, and garam masala.
Where is it Originated from?
Akuri egg dish originates from the Parsi community in India, known for their unique and flavourful cuisine that combines Persian and Indian influences.
What is the difference between egg bhurji and akuri egg dish?
While both egg bhurji and authentic akuri egg dish are scrambled egg dishes, they differ in texture and seasoning., Masala akuri dish is cooked until the eggs are softly scrambled but still slightly runny, resulting in a creamier texture. It is also spicier, with the addition of green chilies and a blend of aromatic spices. Egg bhurji, on the other hand, is cooked until the eggs are fully set and typically seasoned with onions, tomatoes, and spices such as turmeric and cumin, but with fewer chilies, resulting in a drier texture.
Ingredients:
- 4 large eggs
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1 medium tomato, finely chopped
- 1/4 cup fresh coriander leaves, finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1 tablespoon butter or oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Prep the Ingredients: Start by finely chopping the onions, green chilies, tomatoes, and coriander leaves. Crack the eggs into a bowl, add a pinch of salt, and beat lightly.
- Heat the Pan: In a non-stick pan, heat the butter or oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Sauté the Onions and Chilies: Add the chopped onions and green chilies to the pan. Sauté until the onions turn golden brown.
- Add Tomatoes and Spices: Add the chopped tomatoes to the pan along with turmeric powder, garam masala, and salt. Cook until the tomatoes soften and the mixture starts to come together.
- Cook the Eggs: Pour the beaten eggs into the pan. Stir continuously, scraping the sides and bottom of the pan, to prevent sticking. Cook until the eggs are softly scrambled but still slightly runny.
- Finish with Coriander: Stir in the chopped coriander leaves and add freshly ground black pepper. Mix well and remove from heat. The eggs will continue to cook slightly from the residual heat, so it’s important to take them off the heat while they are still a bit runny.
- Serve: Serve the authentic akuri egg dish hot with buttered toast, warm parathas, or alongside some freshly baked bread. Garnish with extra coriander leaves if desired.
Tips for Perfect Akuri:
- Low and Slow: Cook the fresh eggs on medium to low heat to avoid overcooking and to achieve a creamy texture.
- Fresh Ingredients: Use fresh tomatoes and coriander for the best flavour.
- Adjust Spice Levels: Modify the number of green chilies to suit your spice tolerance.
Why Akuri?
Akuri egg dish is a versatile dish that can be enjoyed at any time of the day. Its rich blend of spices and creamy texture make it a standout among egg recipes. Perfect for a lazy weekend breakfast or a quick weekday dinner, Akuri brings the authentic taste of Parsi cuisine to your table with minimal effort. If the dish is quick to cook, make sure to use fresh eggs, such as Eggoz eggs. Their 48-hour freshness and bright orange yolks will make this dish nutritiously delicious.
Give this recipe a try and experience the delightful flavours of Akuri. Happy cooking!