Egg Drop Kadhi
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Kadhi Base
- b.In a large mixing bowl, whisk the curd until it is completely smooth and creamy.
- c.Add the besan, turmeric powder, red chili powder, and salt. Whisk vigorously to form a thick, lump-free paste.
- d.Gradually pour in 4 cups of water while continuing to whisk, ensuring the batter is thin and consistent. Set aside.
- 2
Step 2
- a.Make the Tempering (Tadka)
- b.Heat ghee in a heavy-bottomed pot or kadai over medium heat.
- c.Once the ghee is hot, add the mustard seeds and let them splutter, which should take about 30 seconds.
- d.Add the cumin seeds, fenugreek seeds, broken dried red chilies, and hing. Sauté for 30 seconds until aromatic.
- e.Add the curry leaves, slit green chilies, and ginger-garlic paste. Cook for another 30 seconds, being careful not to burn the spices.
- f.Finally, add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
- 3
Step 3
- a.Cook the Kadhi
- b.Reduce the heat to low. Slowly and carefully pour the prepared curd-besan batter into the pot, stirring continuously with a whisk or spoon. This is crucial to prevent the curd from splitting.
- c.Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently.
- d.Once it begins to boil, reduce the heat to low and let it simmer for 10-12 minutes. Stir occasionally. The kadhi will thicken slightly and the raw aroma of besan will disappear.
- 4
Step 4
- a.Incorporate the Eggs
- b.While the kadhi is simmering, crack the eggs into a separate bowl. Add the black pepper powder and beat them lightly with a fork, just enough to break the yolks and combine.
- c.Ensure the kadhi is at a steady, gentle simmer (not a rolling boil).
- d.Slowly pour the beaten eggs in a thin, continuous stream into the simmering kadhi, moving your hand in a circular motion to distribute them evenly.
- e.Do not stir for 1 full minute. This allows the egg strands to cook and set into delicate ribbons.
- 5
Step 5
- a.Finish and Serve
- b.After one minute, gently stir the kadhi once or twice with a spoon to separate the silky egg strands.
- c.Turn off the heat. Garnish with garam masala and freshly chopped coriander leaves.
- d.Let the kadhi rest for 5 minutes to allow the flavors to meld together. Serve hot with steamed basmati rice or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best tangy flavor, use curd that is a day or two old and has soured slightly.
- 2Always whisk the besan and curd mixture thoroughly to avoid lumps in the final curry.
- 3Stir the kadhi continuously while bringing it to a boil to prevent the curd from splitting or curdling.
- 4Pour the eggs slowly from a slight height to help create thin, delicate strands rather than clumps.
- 5Do not over-boil the kadhi after adding the eggs, as they can become tough and rubbery.
- 6For a richer flavor, using ghee for the tempering is highly recommended over oil.
- 7If your kadhi becomes too thick, you can add a little hot water to adjust the consistency before serving.
Adapt it for your goals.
Spicier Version
Increase the amount of green chilies or add a pinch of cayenne pepper along with the red chili powder for extra heat.
With VegetablesWith Vegetables
Add some chopped spinach or fenugreek leaves (methi) to the kadhi while it simmers for added nutrition and flavor.
No Onion/Garlic VersionNo Onion/Garlic Version
For a Sattvic or Jain-friendly version, simply omit the onion and ginger-garlic paste. The kadhi will still be delicious.
Creamier TextureCreamier Texture
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.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs, curd, and besan, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
Promotes Gut Health
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.
Aids in Digestion
Traditional Indian spices like hing (asafoetida), cumin, and fenugreek are known for their digestive properties, helping to reduce bloating and improve digestion.
Frequently asked questions
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.