Easiest Way to Prepare Any-night-of-the-week Chettinad Style Peas Pulao with Egg Curry

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We hope you got insight from reading it, now lets 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 prepare Chettinad Style Peas Pulao with Egg Curry:

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