Chettinad Style Peas Pulao with Egg Curry

Name: Chettinad Style Peas Pulao with Egg Curry
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Cup Seeraga Samba Rice; 1/4 Cup Dried Peas (Overnight Soaked); 1 Onion (Finely Chopped); 2 Green Chillies; 2 Teaspoons Ginger Garlic (Crushed); 1 Cup Mint & Coriander Leaves; 2 Cups Coconut Milk/Water; 1 Each Whole Spices (Bay leaf, Cinnamon, Clove & Cardamom); 1 Teaspoon Fennel Seeds; 1/2 Teaspoon Dried Rose Petals; 1 Tablespoon Ghee; To Taste Salt; As Required Oil; For Chettinad Egg Curry; 4 Eggs; 1 Onion (Finely Chopped); 1 Tomato (Finely Chopped); 1 Slice Ginger; 4 Cloves Garlic; 4-6 Red Chillies; 1/2 Cup Grated Coconut; 1 Tablespoon Coriander Seeds; 1 Tablespoon Chana Dal; 1/2 Teaspoon Fennel Seeds; 1/4 Teaspoon Poppy Seeds; 1/2 Teaspoon Chilli Powder; 1/2 Teaspoon Turmeric Powder; To Taste Salt; As Required Sesame Oil; 1 Each Whole Spices (Bay leaf, Cinnamon, Clove & Cardamom)

Priyadharsini @priyascookpad

India

#Lunch #TheMealPlanChallenge

Chettinad cuisine is well known for it's flavour and aroma. In that case, handmade masala, "Seeraga Samba" instead of Basmati rice and Sesame Oil are mostly used in the Chettinad kitchens and also considered as a healthy one.

Now let's see a special Seeraga Samba Peas Pulao with spicy Egg Curry😋🍴

#Lunch #TheMealPlanChallenge

Now let's see a special Seeraga Samba Peas Pulao with spicy Egg Curry😋🍴

Priyadharsini @priyascookpad

India

#Lunch #TheMealPlanChallenge

Now let's see a special Seeraga Samba Peas Pulao with spicy Egg Curry😋🍴

#Lunch #TheMealPlanChallenge

Now let's see a special Seeraga Samba Peas Pulao with spicy Egg Curry😋🍴

Saved

Ingredients

45 Minutes

2 servings

1 CupSeeraga Samba Rice
1/4 CupDried Peas (Overnight Soaked)
1Onion (Finely Chopped)
2Green Chillies
2 TeaspoonsGinger Garlic (Crushed)
1 CupMint & Coriander Leaves
2 CupsCoconut Milk/Water
1Each Whole Spices (Bay leaf, Cinnamon, Clove & Cardamom)
1 TeaspoonFennel Seeds
1/2 TeaspoonDried Rose Petals
1 TablespoonGhee
To TasteSalt
As Required Oil
For Chettinad Egg Curry
4Eggs
1Onion (Finely Chopped)
1Tomato (Finely Chopped)
1 SliceGinger
4 ClovesGarlic
4-6Red Chillies
1/2 CupGrated Coconut
1 TablespoonCoriander Seeds
1 TablespoonChana Dal
1/2 TeaspoonFennel Seeds
1/4 TeaspoonPoppy Seeds
1/2 TeaspoonChilli Powder
1/2 TeaspoonTurmeric Powder
To TasteSalt
As Required Sesame Oil
1Each Whole Spices (Bay leaf, Cinnamon, Clove & Cardamom)

Saved

Steps

45 Minutes

1

Soak Seeraga Sama rice for 15-20 minutes. Heat oil/ghee in a pressure cooker, add whole spices, dried rose petals and saute for a minute.
2

Add onions and green chillies. Then saute for another 2 minutes.
3

Then add crushed ginger garlic (Use stone made crusher for the good taste) and cook for few minutes.
4

Add Mint and Coriander Leaves and leave for a minute.
5

Pour the water/coconut milk, soaked peas, soaked rice and salt. Then pressure cook for 2 whistles and 5 minutes on low flame.
6

Chettinad Egg Curry: Heat 2 teaspoons of oil in a pan, saute all the ingredients from ginger to poppy seeds (See the Egg Curry ingredients). Let it cool and make a fine paste.
7

Heat the oil in a pan, add the whole spices, onion, curry leaves and green chillies. Saute for 2 minutes.
8

Add tomato and cook untill it turns mushy. Now sprinkle the chilli powder and turmeric powder. Cook for another few minutes.
9

Now add the ground paste and pour some water.
10

Let it boil for 2-4 minutes. Now just carefully break the eggs into the boiling mixture.
11

Cook the Curry for another 15 minutes by covering it with a lid. After that, ladle and check whether the eggs are cooked.
12

Serve hot Chettinad style Peas Pulao with spicy Egg Curry 🍽🍴 😋😋