Homemade Chettinad Style Peas Pulao with Egg Curry

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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 cook chettinad style peas pulao with egg curry using 30 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Chettinad Style Peas Pulao with Egg Curry:

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