Kadhi with Egg Pakora with Jeera Rice

Instructions

1. 1

   Prepare the Eggs

   • Place 4 eggs in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil.
   • Once boiling, cover the pan, turn off the heat, and let it stand for 10-12 minutes.
   • Transfer the eggs to an ice bath to stop the cooking process and cool them down quickly.
   • Peel the hard-boiled eggs and carefully slice them in half lengthwise. Set aside.
2. 2

   Make the Pakora Batter

   • In a mixing bowl, combine 1 cup of besan, 2 tbsp rice flour, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt.
   • Gradually add about 0.5 cup of water, whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the eggs.
3. 3

   Fry the Egg Pakoras

   • Heat oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
   • Carefully dip each egg half into the batter, ensuring it's fully coated.
   • Gently slide the battered eggs into the hot oil. Fry in batches of 3-4 to avoid overcrowding.
   • Fry for 3-4 minutes, turning occasionally, until the pakoras are golden brown and crisp.
   • Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
4. 4

   Prepare and Cook the Kadhi

   • In a large bowl, whisk 1.5 cups of curd until it is completely smooth.
   • Add the remaining 0.5 cup of besan and whisk vigorously to create a lump-free paste.
   • Gradually pour in 4 cups of water, whisking constantly to combine. Add the remaining 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1.5 tsp salt. Mix well.
   • Pour this mixture into a heavy-bottomed pot. Bring it to a boil over medium heat, stirring continuously and scraping the bottom to prevent the curd from splitting.
   • Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken and the raw aroma of besan will disappear.
5. 5

   Prepare the Tempering (Tadka)

   • While the kadhi simmers, heat 2 tbsp of ghee in a small pan (tadka pan).
   • Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 0.25 tsp fenugreek seeds. Allow them to splutter.
   • Add 0.25 tsp asafoetida, 2 dried red chilies, and 10 curry leaves. Sauté for 30 seconds until fragrant.
   • Add the sliced onion and cook for 5-6 minutes until it turns soft and golden brown.
   • Finally, add the grated ginger, minced garlic, and slit green chili. Sauté for another minute until the raw smell disappears.
6. 6

   Combine and Serve

   • Carefully pour the entire tempering mixture into the simmering kadhi. Stir well and let it cook for another 2 minutes to infuse the flavors.
   • Turn off the heat. Just before serving, gently place the fried egg pakoras into the hot kadhi.
   • Garnish with freshly chopped coriander leaves and serve immediately with steamed basmati rice or roti.