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Chettinad Style Peas Pulao with Egg Curry
Chettinad Style Peas Pulao with Egg Curry

Before you jump to Chettinad Style Peas Pulao with Egg Curry recipe, you may want to read this short interesting healthy tips about Foods That Are Good For Your Heart.

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We hope you got benefit from reading it, now let’s go back to chettinad style peas pulao with egg curry recipe. You can have chettinad style peas pulao with egg curry using 30 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Chettinad Style Peas Pulao with Egg Curry:
  1. You need 1 Cup Seeraga Samba Rice
  2. You need 1/4 Cup Dried Peas (Overnight Soaked)
  3. Prepare 1 Onion (Finely Chopped)
  4. Prepare 2 Green Chillies
  5. Take 2 Teaspoons Ginger Garlic (Crushed)
  6. You need 1 Cup Mint & Coriander Leaves
  7. Take 2 Cups Coconut Milk/Water
  8. Provide 1 Each Whole Spices (Bay leaf, Cinnamon, Clove & Cardamom)
  9. Provide 1 Teaspoon Fennel Seeds
  10. You need 1/2 Teaspoon Dried Rose Petals
  11. Take 1 Tablespoon Ghee
  12. Use To Taste Salt
  13. You need As Required Oil
  14. Use For Chettinad Egg Curry
  15. Provide 4 Eggs
  16. Use 1 Onion (Finely Chopped)
  17. You need 1 Tomato (Finely Chopped)
  18. Provide 1 Slice Ginger
  19. You need 4 Cloves Garlic
  20. Provide 4-6 Red Chillies
  21. Use 1/2 Cup Grated Coconut
  22. Use 1 Tablespoon Coriander Seeds
  23. Use 1 Tablespoon Chana Dal
  24. Take 1/2 Teaspoon Fennel Seeds
  25. Provide 1/4 Teaspoon Poppy Seeds
  26. Get 1/2 Teaspoon Chilli Powder
  27. Prepare 1/2 Teaspoon Turmeric Powder
  28. You need To Taste Salt
  29. Take As Required Sesame Oil
  30. Take 1 Each Whole Spices (Bay leaf, Cinnamon, Clove & Cardamom)
Steps to make Chettinad Style Peas Pulao with Egg Curry:
  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 🍽🍴 😋😋

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