Egg Kadhi Recipe – A Unique Twist on a Traditional Favourite

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Introduction

If you're a fan of comfort food with a twist, then Egg Kadhi might just become your new favourite. This dish is a flavourful variation of the traditional Indian kadhi, which is typically made using yoghurt and gram flour (besan). But instead of pakoras or vegetables, this version incorporates boiled or poached eggs – making it a hearty, protein-rich meal.

Whether you're looking to spice up your weekday dinner or serve something different at a family gathering, Egg Kadhi is sure to impress. Let’s dive into this tangy, creamy and delicious dish!

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What Is Kadhi?

Kadhi is a classic North Indian dish made using sour yoghurt and gram flour, slow-cooked with aromatic spices. It's typically served with rice or roti and is a popular comfort meal across various Indian households.

By adding eggs to the mix, we not only enhance the protein content but also give the dish a new texture and flavour dimension – making Egg Kadhi a fusion that's both nutritious and satisfying.

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Ingredients for Egg Kadhi

For the Kadhi Base:

2 cups sour curd or plain yoghurt

3 tbsp gram flour (besan)

1 tsp turmeric powder

1 tsp red chilli powder

Salt to taste

3 cups water

For Tempering (Tadka):

2 tbsp mustard oil or ghee

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch asafoetida (hing)

2 dried red chillies

1 sprig curry leaves

1 medium onion, finely sliced

1 tsp grated ginger

1-2 green chillies, slit

For Eggs:

4-6 eggs, hard boiled or poached

Salt and pepper to taste

1 tsp oil or ghee for frying (optional)

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Preparation Steps

Step 1: Prepare the Curd Mixture

1. In a mixing bowl, add the curd and gram flour (besan).

2. Whisk well to remove any lumps.

3. Add turmeric, red chilli powder, and salt.

4. Slowly add water while whisking to make a smooth, thin mixture. Set aside.

Step 2: Boil or Poach the Eggs

Boiled Eggs: Place eggs in boiling water for 8-10 minutes. Peel and set aside.

Poached Eggs: Crack each egg into hot water with a bit of vinegar and cook until whites are firm.

(Optional: Fry the eggs in a little oil with salt, turmeric, and red chilli powder for an extra flavour kick.)

Step 3: Tempering the Kadhi

1. In a heavy-bottomed pan or kadhai, heat mustard oil or ghee until smoky.

2. Add mustard seeds, cumin seeds, asafoetida, red chillies, and curry leaves.

3. Let them splutter for a few seconds.

4. Add onion, ginger, and green chillies. Sauté until the onions turn golden brown.

Step 4: Add the Kadhi Mixture

1. Lower the flame and slowly pour in the prepared curd-besan mixture.

2. Stir continuously to avoid curdling.

3. Bring to a gentle boil, then simmer for 20–25 minutes, stirring occasionally.

4. The kadhi will thicken and release its aroma as it cooks.

Step 5: Add Eggs

1. Gently add the boiled or poached eggs to the kadhi.

2. Let them soak in the flavours for 5–7 minutes.

3. Garnish with fresh coriander leaves.

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Serving Suggestions

Best Served With: Steamed basmati rice, jeera rice, or warm chapatis/parathas.

Add a side of achar (pickle) or fried papad for extra crunch.

A light salad with cucumber, onion, and lemon complements the kadhi beautifully.

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Nutritional Benefits

Egg Kadhi is a high-protein, probiotic-rich meal, ideal for both vegetarians who occasionally eat eggs (ovo-vegetarians) and non-vegetarians.

Approximate Nutritional Value (Per Serving):

Calories: 240

Protein: 12g

Fat: 14g

Carbohydrates: 15g

Fibre: 2g

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Tips for Perfect Egg Kadhi

Always use slightly sour curd for authentic flavour.

Simmer on a low flame to prevent splitting.

Stir frequently to avoid lumps or sticking.

For a richer taste, finish with a spoon of ghee or tempered garlic at the end.

You can also experiment by adding spinach, methi, or drumsticks to the kadhi base.

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Variations of Egg Kadhi

South Indian Style: Use coconut milk and tamarind in the kadhi base.

Punjabi Style: Add more spices, garlic, and a pinch of garam masala.

Egg Curry Fusion: Blend kadhi spices with a tomato-onion base for a creamy curry feel.

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Frequently Asked Questions (FAQs)

1. Can I make Egg Kadhi without besan?

No, besan is essential to thicken the kadhi and give it body. However, you can reduce the quantity if you want a thinner consistency.

2. How to store leftover Egg Kadhi?

Store in an airtight container in the fridge for up to 2 days. Reheat gently, adding a bit of water if it thickens too much.

3. Can I make it vegan?

Yes – use plant-based yoghurt and tofu instead of eggs. Add kala namak (black salt) to mimic the egg flavour.

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Conclusion

Egg Kadhi is a brilliant blend of tradition and innovation – perfect for food lovers who enjoy experimenting with Indian cuisine. Rich, creamy, tangy, and packed with protein, this dish is not only comforting but also wonderfully satisfying.

Whether you're a seasoned cook or just starting out, this Egg Kadhi recipe is straightforward, delicious, and sure to impress. Try it once, and it might just become your go-to egg curry alternative.

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--- write ✍️ by Parmod production.