A unique twist on the classic North Indian kadhi! This comforting, tangy yogurt curry is served with crispy, golden fritters made from hard-boiled eggs. A delicious and protein-packed meal.
Prep20 min
Cook40 min
Servings4
Serving size: 1.5 cup(1 cup kadhi with 2 egg pakoras)
491cal
19gprotein
37gcarbs
31g
Ingredients
4 large Egg
1.5 cup Besan (1 cup for pakora, 0.5 cup for kadhi)
2 tbsp Rice Flour (for crispiness)
0.5 tsp Ajwain
0.75 tsp Turmeric Powder
1 tsp Red Chili Powder
2 tsp Salt (or to taste)
4.5 cup Water (approx. 0.5 cup for batter, 4 cups for kadhi)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy Kadhi with crispy Egg Pakora & aromatic Jeera Rice – a soul-satisfying, protein-packed comfort food.
This rajasthani dish is perfect for dinner. With 811.95 calories and 24.37g of protein per serving, it's a nutritious choice for your meal plan.
fat
Curd
(preferably sour)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 whole Dried Red Chili
10 leaves Curry Leaves
1 medium Onion (finely sliced)
1 inch Ginger (grated)
4 cloves Garlic (minced)
1 whole Green Chili (slit lengthwise)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
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
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
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
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
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
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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.