Can I use fresh yogurt instead of sour?

Yes, but you will need to add 1 tsp of lemon juice or amchur (dried mango powder) to get the characteristic tangy flavour of Rajasthani kadhi.

How do I prevent the kadhi from curdling?

The besan stabilizes the yogurt. Keep the heat low once the yogurt mixture is added and stir continuously until it comes to a gentle boil.

Can I make this ahead and reheat?

Yes, the kadhi tastes even better the next day. Store in the fridge, then reheat gently on low heat, adding a splash of water if it thickens too much.

What can I use instead of fenugreek seeds?

Skip them if unavailable — they add a slight bitterness unique to Rajasthani kadhi, but it still works without them.

Home / Recipes / rajasthani / Rajasthani Anda Kadhi

rajasthaniEasyeggetariannut freesoy freelow carb

Rajasthani Anda Kadhi

RATING

4.3/5(38)

TASTE SCORE

8/10

A tangy, spicy yogurt and gram flour curry from Rajasthan dotted with boiled eggs. This rustic dish balances the sourness of yogurt with earthy besan and whole spices, creating a comforting gravy that pairs perfectly with steamed rice. Unlike smooth kadhis, the Rajasthani version uses tempered spices generously, giving every spoonful a burst of flavour.

PREP

10m

COOK

25m

SERVES

1 CUP OF KADHI WITH 2 HARD-BOILED EGGS

215 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Make the kadhi base.
1.In a bowl, whisk together yogurt and besan until no lumps remain.
2.Slowly add 2 cups water, whisking continuously to form a smooth mixture.
3.Add turmeric powder and salt, mix well, and set aside.
TIPWhisk the besan and yogurt vigorously before adding water — this prevents lumps that are hard to break later.
temper · ~8 min
Make the tempering.
1.Heat ghee in a deep kadhai or pan over medium heat until shimmering.
2.Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
3.Immediately add asafoetida and dried red chilies; stir for 10 seconds.
4.Add chopped onions and sauté until golden brown (6 to 7 minutes).
TIPThe fenugreek seeds should turn only a shade darker — if they turn brown, they'll turn bitter.
saute · ~2 min
Build the masala.
1.Add ginger paste and garlic paste; sauté until the raw smell disappears (1 minute).
2.Lower the heat, add red chili powder and coriander powder. Stir for 30 seconds.
3.Add the slit green chilies and mix well.
TIPKeep the heat low when adding powdered spices — dry masalas burn quickly and turn the kadhi bitter.
simmer · ~15 min
Simmer the kadhi.
1.Pour the yogurt-besan mixture into the pan, stirring constantly.
2.Increase heat to medium-high and bring the kadhi to a boil, stirring occasionally to prevent sticking.
3.Once it boils, reduce heat to low and let it simmer uncovered for 12 to 15 minutes until it thickens slightly and the raw besan flavour cooks out.
TIPDon't skip the simmering — raw besan tastes unpleasantly floury. The kadhi should coat the back of a spoon when ready.
assemble · ~2 min
Add the boiled eggs.
1.Gently slide the halved eggs into the simmering kadhi, yolk side up.
2.Spoon some gravy over the eggs so they warm through completely.
3.Simmer for another 2 minutes so the eggs absorb the flavours.
garnish
Garnish with chopped coriander leaves and serve hot.
TIPServe immediately — the eggs taste best when warm and the kadhi thickens as it cools.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use sour yogurt for the authentic tangy base — fresh yogurt will need a squeeze of lemon.
2
Whisk the besan and yogurt thoroughly before adding water to avoid lumps in the gravy.
3
Let the mustard and cumin seeds splutter fully before adding asafoetida for maximum aroma.
4
Simmer the kadhi for at least 12 minutes until it coats the back of a spoon to cook out raw besan.
5
Add the boiled eggs at the very end and spoon gravy over them so they warm through without breaking.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Swap ghee with 1 tbsp oil and reduce to 1/2 tsp per serving. Use only 1 dried red chili and skip the fenugreek seeds to keep the flavour robust with less fat.

high protein