Akuri ~ Parsi Scrambled Eggs



I love umma’s scrambled eggs so much that I have never tried making any other way or even trying to eat it from out. πŸ˜€ So when this month’s theme came in for the Blogging Marathon #88 and I decided on choosing egg as my “Protein Rich Ingredient”, my attention went into trying a creamy scrambled eggs, associated with the Parsi community, called “Akuri”.


The name of the dish is itself very cute, isn’t it? The difference between the Egg Burji and Akuri lies in it’s basic preparation method and ingredients. The Akuri is quite spicy, with the green chililes and red chilli powder used, so if you can’t take the spice, disregard the green chilli. I actually regretted adding the only one I used. I kept biting into it, and gulping down water to tame my tongue. πŸ˜€


The main thing for your Akuri to be perfect is not to overcook the eggs. They should appear glossy. So as soon as you add your eggs and whisk them, just leave them for a couple of minutes, switch off and immediately transfer to your serving dish. Akuri is traditionally served along with pav buns, but you can have it with toast or even as it is, like I had! It tastes truly delicious, that I am going to make this more often… πŸ™‚





5 from 6 votes

Akuri ~ Parsi Scrambled Eggs

Course Breakfast
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Rafeeda


  • 1 tbsp oil
  • 1 small onion minced
  • 1 green chilli chopped
  • 1 small tomato chopped
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 3 large eggs
  • 1 tbsp cream optional
  • Salt to taste
  • Coriander leaves for garnish


  • Heat oil in a pan.
  • Sate the onion and chilli till soft.
  • Add in the tomato, ginger garlic paste, turmeric powder and chilli powder and saute till tomatoes are mashed up.
  • In a bowl, whisk the eggs and cream, if using till smooth. Add in salt.
  • Pour into the onion mixture and continue to saute till eggs are cooked. Do not cook for too long, otherwise the akuri may become dry.
  • Switch off and garnish with coriander leaves.
  • Serve with toast or enjoy as is!


Check out theΒ Blogging Marathon pageΒ to see what the other Blogging Marathoners are doing this BM#88


Join the Conversation

  1. interesting twist to the normal scramble with the addition of tomatoes na.. Egg is so versatile.. you can prepare n number of variations with it and still tastes yum πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Chitra… in fact in umma’s scrambled eggs we do use tomatoes, and lots of it… πŸ™‚

  2. While making my Parsi spread I read about Akuri, and thought of making Akuri Paneer but then made Patra nu Paneer .
    The Akuri looks wonderful and next time be careful with your chillies :))

    1. Rafeeda AR Author says:

      Thank you so much Vaishali… πŸ™‚

  3. 5 stars
    Adding cream is new to me…it must have given it a wonderful texture. Awesome

    1. Rafeeda AR Author says:

      Thanks a lot Renu…

  4. I did not know of this spicy Parsi variation of scrambled eggs. Learnt something new.

    1. Rafeeda AR Author says:

      Thank you so much Varada…

  5. Delicious and yummy scrambled egg and the addition of cream sounds inviting.

    1. Rafeeda AR Author says:

      Thanks a lot Nalini…

  6. 5 stars
    This version of scrambled eggs look fantastic Rafeeda. Over cooked scramble tends to go dry. Thanks for the tips to make it perfect..

    1. Rafeeda AR Author says:

      Thank you so much Gayathri…

  7. Kalpana Sareesh says:

    5 stars
    love such good eggs for any time of the meal

    1. Rafeeda AR Author says:

      Thanks a lot Kalpana…

  8. I read about this egg dish when I was reading about Parsi cuisine..and read about their attachment to eggs..you have it done so well!

    1. Rafeeda AR Author says:

      Thank you so much Srivalli…

  9. 5 stars
    I love to add tomatoes into my egg podimas. It truly enhance the taste of the eggs. Interesting to know about Parsi cuisine.

    1. Rafeeda AR Author says:

      Thank you so much Sandhiya…

  10. 5 stars
    Interesting way to prepare the scrambled eggs. Beautiful presentation.

    1. Rafeeda AR Author says:

      Thanks a lot Harini…

  11. I never used tomatoes in scrambled eggs, love this version of it. Will try soon.

    1. Rafeeda AR Author says:

      Thank you so much Sushma…

  12. 5 stars
    Heard about Akuri but never tried it myself. It looks colorful and delicious. Will have to try it some time.

    1. Rafeeda AR Author says:

      Thank you so much Pavani…

  13. Loving this quick and easy egg recipe!!

    1. Rafeeda AR Author says:

      Thanks a lot Pankti…

  14. Hi! This looks delicious. Can’t wait to try it.
    I don’t have ginger garlic paste.
    Do you know how much fresh grated garlic and ginger i could use – or dried, powdered?
    Also – is this VERY spicy?

    1. Rafeeda AR Author says:

      Hi Monika… yes, you can use grated ginger and/or garlic, a little around 1/2 tsp should do. If you don’t like it spicy, skip the green chillies, that is what made it that way, I felt… hope you make it and enjoy it…

  15. The dish is an interesting version of scrambled eggs. I bet it is tasty too and a yummy dish for spice lovers.

    1. Rafeeda AR Author says:

      Thank you so much PJ…

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