Akuri: Parsi-Style Spiced Scrambled Eggs
Akuri is the Parsi answer to scrambled eggs – creamy, fragrant, and packed with spices. This breakfast staple is traditionally served with crusty brun maska (buttered bread) and a cup of Irani chai.
Prep Time
10 mins
Cook Time
10 mins
Servings
2-3 people
Ingredients
Main Ingredients:
- 6 large eggs
- 1 medium onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 tbsp ginger-garlic paste
- 2 tbsp fresh coriander, chopped
- 2 tbsp butter or oil
- 2 tbsp milk or cream (optional)
Spices:
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Salt to taste
For Garnish:
- Extra chopped coriander
- 1 tbsp fried onions (optional)
- Extra butter for serving
Instructions
Step 1: Prepare the Base
1. Heat butter/oil in a non-stick pan on medium heat.
2. Add chopped onions and sauté until translucent (3-4 mins).
3. Add green chili and ginger-garlic paste. Sauté for 1 minute.
Step 2: Add Spices
1. Lower heat and add turmeric, red chili powder, and cumin powder.
2. Stir quickly for 20 seconds to prevent burning.
3. Add chopped coriander (reserve some for garnish).
Step 3: Cook the Eggs
1. Break eggs directly into the pan (no pre-beating).
2. Let sit for 30 seconds, then gently scramble with a wooden spoon.
3. Add milk/cream if using, for creamier texture.
4. Cook on low heat, stirring occasionally, until softly set (3-4 mins).
5. Sprinkle garam masala and adjust salt.
Step 4: Serve Hot
1. Garnish with more coriander and fried onions.
2. Top with extra butter pat.
3. Serve immediately with toasted bread or pav.
Pro Tips
- Egg Texture: For authentic Akuri, eggs should be creamy, not dry. Remove from heat when slightly underdone.
- Spice Control: Traditional Akuri is medium-spicy. Adjust chili quantities to taste.
- Onion Trick: Some families use both raw and caramelized onions for texture contrast.
- Butter Matters: Authentic versions use Amul butter for distinct flavor.
- Herb Variations: Add 1 tbsp chopped mint for freshness.
Fascinating Facts
1. Persian Origins
The dish traces back to Persian "khagina" (spiced eggs), adapted by Parsis during their migration to India.
2. British Influence
The creamy texture was influenced by English-style scrambled eggs during colonial times.
3. Mumbai Cafe Culture
Parsi cafes like Kyani & Co. made Akuri famous as a breakfast staple since the 1900s.
4. Wedding Breakfast
Traditionally served at Parsi weddings as the morning-after breakfast for guests.
5. Science of Spices
Turmeric's curcumin helps counterbalance cholesterol from eggs - an ancient nutritional wisdom.
6. Global Cousins
Similar to Turkish "menemen" but with distinct Parsi spice blends.
7. The Name Game
"Akuri" comes from Gujarati "aaku" meaning raw - referring to the soft, slightly runny texture.
Akuri - where humble eggs transform into a fragrant masterpiece through Parsi culinary alchemy!
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