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A creative twist on a classic! This recipe combines the tangy, spiced yogurt base of traditional Indian kadhi with the silky, delicate strands of an egg drop soup. It's a quick, protein-packed, and comforting meal.
For 4 servings
Prepare the Kadhi Base
Make the Tempering (Tadka)
Cook the Kadhi
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A creative twist on a classic! This recipe combines the tangy, spiced yogurt base of traditional Indian kadhi with the silky, delicate strands of an egg drop soup. It's a quick, protein-packed, and comforting meal.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 260.68 calories per serving with 13.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate the Eggs
Finish and Serve
Increase the amount of green chilies or add a pinch of cayenne pepper along with the red chili powder for extra heat.
Add some chopped spinach or fenugreek leaves (methi) to the kadhi while it simmers for added nutrition and flavor.
For a Sattvic or Jain-friendly version, simply omit the onion and ginger-garlic paste. The kadhi will still be delicious.
For a richer, creamier kadhi, use full-fat curd and stir in a tablespoon of heavy cream at the end, after turning off the heat.
Combining eggs, curd, and besan, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
The use of curd makes this kadhi a good source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Traditional Indian spices like hing (asafoetida), cumin, and fenugreek are known for their digestive properties, helping to reduce bloating and improve digestion.
One serving of Egg Drop Kadhi contains approximately 280-320 calories, depending on the type of curd (full-fat vs. low-fat) and the amount of ghee used.
Yes, it is a nutritious dish. It's an excellent source of protein from eggs and besan, and contains probiotics from curd which are beneficial for gut health. The spices used also have various health benefits.
Kadhi usually curdles if the heat is too high when the curd mixture is added, or if it's not stirred continuously. Always add the batter on low heat and stir constantly until it comes to a boil.
Absolutely! You can skip the onion and ginger-garlic paste for a simpler, yet flavorful version. The taste will be slightly different but still delicious.
Besan is traditional and provides the characteristic nutty flavor and thickness. While you could experiment with chickpea flour (which is very similar), other flours like all-purpose or cornstarch are not recommended as they will significantly alter the taste and texture.
Store leftover Egg Drop Kadhi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The consistency might thicken upon refrigeration; you can add a splash of water while reheating to adjust it.