A tangy and spicy yogurt-based curry from Rajasthan, made unique with the addition of hard-boiled eggs. This comforting dish, thickened with chickpea flour and tempered with fragrant spices, is a perfect hearty meal when served with steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of kadhi with 2 hard-boiled eggs)
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.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Rajasthani Anda Kadhi, Jeera Rice and Roasted Papad
Tangy, aromatic Rajasthani Anda Kadhi with fluffy Jeera Rice. Protein-packed and soul-satisfying!
This marwari dish is perfect for dinner. With 737.2199999999999 calories and 30.310000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
10 piece
Curry Leaves
1 medium Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 piece Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1.5 tsp Salt (Or to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare Eggs & Kadhi Slurry
Place 8 eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs. Drain, cool under cold water, and peel. Gently prick each egg a few times with a fork and set aside.
In a large mixing bowl, whisk the curd until it is completely smooth. Add the besan and whisk vigorously to form a lump-free paste.
Gradually pour in 4 cups of water while continuously whisking to create a thin, uniform slurry. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine.
2
Prepare the Tempering (Tadka)
Heat ghee in a heavy-bottomed pot or kadai over medium heat.
Add mustard seeds, cumin seeds, and fenugreek seeds. Let them crackle for about 30 seconds.
Add hing, dried red chilies, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Add the finely chopped onion and sauté until it turns soft and golden brown, which should take about 6-7 minutes.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook the Kadhi
Reduce the heat to the lowest setting. Slowly and steadily pour the besan-curd slurry into the pot, stirring constantly with a whisk. This is the most crucial step to prevent the curd from splitting.
Once all the slurry is added, increase the heat to medium and bring the mixture to a gentle boil, stirring occasionally.
As soon as it starts boiling, reduce the heat to low and let it simmer for 15-20 minutes. The kadhi will thicken, and the raw taste of besan will cook out. Stir every few minutes to prevent it from sticking to the bottom.
4
Add Eggs and Finish
Gently slide the peeled, hard-boiled eggs into the simmering kadhi.
Continue to simmer for another 5 minutes, allowing the eggs to absorb the flavors of the curry.
Sprinkle the garam masala over the kadhi and give it a final gentle stir.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving for the flavors to meld.
5
Serve
Serve the Rajasthani Anda Kadhi hot with steamed basmati rice, jeera rice, or phulkas.
4
Serving size: 1 serving
320cal
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.
