Rajasthani Anda Kadhi
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.
For 4 servings
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.
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.
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.
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.
Serve
- Serve the Rajasthani Anda Kadhi hot with steamed basmati rice, jeera rice, or phulkas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly sour curd (yogurt) for the most authentic tangy Rajasthani flavor.
- 2Continuous stirring on low heat while adding the curd mixture is essential to prevent it from curdling.
- 3Simmering the kadhi on low heat is key to developing deep flavors and ensuring the besan is fully cooked.
- 4For extra flavor, you can shallow-fry the pricked boiled eggs in 1 tsp of oil with a pinch of turmeric and red chili powder until golden before adding them to the kadhi.
- 5Kadhi thickens as it cools. Add a splash of hot water while reheating to achieve the desired consistency.
- 6Ensure your besan is fresh. Old besan can lend a bitter taste to the dish.
Adapt it for your goals.
With Pakoras
For a more traditional kadhi experience, omit the eggs and add crispy onion or mixed vegetable pakoras to the kadhi just before serving.
Spicier VersionSpicier Version
Increase the number of green chilies and add a pinch of freshly ground black pepper along with the garam masala at the end.
No Onion/Garlic VersionNo Onion/Garlic Version
For a Sattvic version, simply skip the onion and ginger-garlic paste. The kadhi will still be delicious due to the other aromatic spices.
Creamier TextureCreamier Texture
For a richer, creamier kadhi, use full-fat curd and increase the amount of ghee by one tablespoon.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs and besan (chickpea flour) makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Rich in Essential Nutrients
Eggs are a powerhouse of vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which are vital for brain health and immune function.
Aids Digestion
Spices like hing (asafoetida) and cumin seeds are traditionally used in Indian cooking to prevent bloating and aid digestion, making this rich curry easier on the stomach.
Frequently asked questions
The key is temperature control and constant stirring. Always add the curd-besan mixture on low heat while stirring continuously. Also, ensure the curd is at room temperature before you start.