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Composition for Chettinad Style Peas Pulao with Egg Curry:

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

Chettinad Style Peas Pulao with Egg Curry start cooking:

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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