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'''Akuri''' is a traditional [[Parsi]] dish made from [[scrambled eggs]] and is a popular breakfast item in [[India]]. It is known for its spicy and flavorful taste, often incorporating a variety of [[spices]] and [[herbs]]. | '''Akuri''' is a traditional [[Parsi]] dish made from [[scrambled eggs]] and is a popular breakfast item in [[India]]. It is known for its spicy and flavorful taste, often incorporating a variety of [[spices]] and [[herbs]]. | ||
Latest revision as of 18:17, 15 February 2025
Akuri is a traditional Parsi dish made from scrambled eggs and is a popular breakfast item in India. It is known for its spicy and flavorful taste, often incorporating a variety of spices and herbs.
Ingredients[edit]
The main ingredient in Akuri is eggs, which are scrambled to a soft consistency. Common additional ingredients include:
Preparation[edit]
Akuri is prepared by first sautéing onions, tomatoes, and green chilies in butter or oil until they are soft. Spices such as turmeric, cumin, ginger, and garlic are then added to the mixture. The eggs are beaten separately and then poured into the pan, where they are gently stirred until they reach a creamy consistency. Fresh coriander leaves are often added as a garnish.
Serving[edit]
Akuri is typically served with bread, such as pav or chapati, and can be accompanied by pickles or chutney. It is a popular choice for breakfast but can also be enjoyed as a light meal at any time of the day.
Cultural Significance[edit]
Akuri is a staple in Parsi cuisine, reflecting the community's love for eggs and spices. It is often compared to other egg dishes like bhurji, but Akuri is distinct in its use of Parsi spices and its creamy texture.
