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The ingredients needed to prepare Chettinad Style Peas Pulao with Egg Curry:
- You need 1 Cup Seeraga Samba Rice
- Use 1/4 Cup Dried Peas (Overnight Soaked)
- Get 1 Onion (Finely Chopped)
- You need 2 Green Chillies
- You need 2 Teaspoons Ginger Garlic (Crushed)
- Prepare 1 Cup Mint & Coriander Leaves
- Take 2 Cups Coconut Milk/Water
- Provide 1 Each Whole Spices (Bay leaf, Cinnamon, Clove & Cardamom)
- Get 1 Teaspoon Fennel Seeds
- Take 1/2 Teaspoon Dried Rose Petals
- Prepare 1 Tablespoon Ghee
- Provide To Taste Salt
- Take As Required Oil
- Get For Chettinad Egg Curry
- Take 4 Eggs
- Get 1 Onion (Finely Chopped)
- Take 1 Tomato (Finely Chopped)
- Prepare 1 Slice Ginger
- Get 4 Cloves Garlic
- Provide 4-6 Red Chillies
- Take 1/2 Cup Grated Coconut
- Take 1 Tablespoon Coriander Seeds
- Take 1 Tablespoon Chana Dal
- Get 1/2 Teaspoon Fennel Seeds
- Prepare 1/4 Teaspoon Poppy Seeds
- Get 1/2 Teaspoon Chilli Powder
- Take 1/2 Teaspoon Turmeric Powder
- Provide To Taste Salt
- Prepare As Required Sesame Oil
- Use 1 Each Whole Spices (Bay leaf, Cinnamon, Clove & Cardamom)
Instructions to make Chettinad Style Peas Pulao with Egg Curry:
- 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.
- Add onions and green chillies. Then saute for another 2 minutes.
- Then add crushed ginger garlic (Use stone made crusher for the good taste) and cook for few minutes.
- Add Mint and Coriander Leaves and leave for a minute.
- Pour the water/coconut milk, soaked peas, soaked rice and salt. Then pressure cook for 2 whistles and 5 minutes on low flame.
- 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.
- Heat the oil in a pan, add the whole spices, onion, curry leaves and green chillies. Saute for 2 minutes.
- Add tomato and cook untill it turns mushy. Now sprinkle the chilli powder and turmeric powder. Cook for another few minutes.
- Now add the ground paste and pour some water.
- Let it boil for 2-4 minutes. Now just carefully break the eggs into the boiling mixture.
- Cook the Curry for another 15 minutes by covering it with a lid. After that, ladle and check whether the eggs are cooked.
- Serve hot Chettinad style Peas Pulao with spicy Egg Curry 🍽🍴 😋😋
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