Egg Drop Kadhi
Tangy yogurt-based kadhi gets extra richness from ribbons of egg gently dropped into the simmering gravy. It is light, comforting, and easy to pair with plain rice or roti for a simple Indian meal.
For 4 servings
- mix · ~3 min
Whisk the kadhi base.
1.Add yogurt and besan to a bowl and whisk until smooth.2.Pour in water little by little to avoid lumps.3.Mix in turmeric powder, red chili powder, and salt. - temper · ~2 min
Make the tempering.
1.Heat oil in a deep pan over medium heat.2.Add mustard seeds, cumin seeds, and fenugreek seeds.3.When they start crackling, add dried red chili, curry leaves, and asafoetida.4.Add ginger and green chili, then cook for 30 seconds.TIPKeep the heat medium so the fenugreek does not turn bitter. - simmer · ~12 min
Cook the kadhi.
Pour the yogurt-besan mixture into the pan and stir well. Cook on low to medium heat, stirring often, until the kadhi comes to a gentle simmer and thickens slightly.
TIPStir regularly in the first few minutes so the yogurt does not split. - mix · ~1 min
Beat the eggs.
Crack the eggs into a bowl and beat until the yolks and whites are fully combined.
- simmer · ~3 min
Drop in the eggs.
Lower the heat and slowly pour the beaten eggs into the simmering kadhi in a thin stream while gently stirring in one direction. Cook for 2 to 3 minutes until soft egg ribbons form and set in the gravy.
TIPDo not boil hard after adding the eggs, or the texture will turn coarse. - garnish
Garnish with coriander leaves.
- serve
Serve hot with rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the yogurt and besan completely smooth before adding water, or small besan lumps will stay in the kadhi.
- 2Use low to medium heat once the yogurt mixture goes into the pan so the kadhi stays silky and does not split.
- 3Stir more frequently during the first few minutes of simmering, when yogurt-based kadhi is most likely to catch at the bottom.
- 4Pour the beaten eggs in a thin steady stream while stirring in one direction for delicate ribbons instead of chunky curds.
- 5Do not let the kadhi boil vigorously after adding the eggs; a gentle simmer keeps the egg soft and tender.
- 6If the kadhi thickens too much on standing, loosen it with a splash of hot water and reheat very gently.
- 7This tastes even better after a short rest of 10 to 15 minutes, which lets the tempering infuse the yogurt gravy.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder for a sharper, hotter kadhi that stands up well to plain rice.
garlickyGarlicky
Add finely chopped garlic to the tempering with the ginger for a more robust, homestyle flavor.
low oilLow-oil
Use slightly less oil for the tempering and keep the spices moving in the pan; good if you want a lighter everyday version.
thicker kadhiThicker-kadhi
Increase besan slightly or simmer a few minutes longer if you prefer a gravy that clings more to roti.
Why this is on our healthy list.
Protein from Eggs and Yogurt
Eggs and yogurt together make this kadhi more filling and nourishing than a plain kadhi, helping turn it into a complete simple meal.
Digestive Spice Support
Ginger, cumin, asafoetida, and fenugreek are commonly used in Indian cooking to make yogurt- and besan-based dishes feel lighter to eat.
Lighter Comfort Dish
With a yogurt base and modest oil, this dish delivers richness and warmth without relying on heavy cream or large amounts of fat.
Frequently asked questions
Usually the heat was too high or the mixture was not stirred enough at the start. Cook the yogurt-besan mixture on low to medium heat and keep it moving until it settles into a smooth simmer.
