Appetizers & Sides, Cheese & Eggs, Recipes
Comments 7

Anda Raita and the Art of Perfect Hard Boiled Eggs

Two opposites do not make a whole or so said some really intellectual dude. The reason why that strikes me when I made this was because I could never see a dish with eggs and yoghurt as the only star ingredients. (Unless… it was a face mask!) But there are always certain days in the calendar when the same old same old bore you to death and you want to try something radical  different! In my life those days are most days and I am willing to throw down the gauntlet of doubt in the face of strange culinary pursuits. (I know that’s dramatic but it’s a Sunday so allow me my self expression!) My guise was, I’ll keep the yoghurt separate and just ease one boiled egg into it to check for taste. Prototype A. If that passes quality check (i.e. my tongue) the rest of the eggs can join the party. So was the experiment successful? Let’s make that rhetorical. Would I post on the blog if the experiment was not successful? 😛 Serve this as an accompaniment to biryani or by itself with some pita. So here it is my darlings… Anda/ Egg Raita – To shock and amuse your guests and finally tickle those taste buds into taking a risk.  
Anda Raita/ Egg Raita
(Recipe from Miss Masala)
Prep time: 20 mins
Serves: 6
What you need:
6 hard boiled Eggs
750 gms Yoghurt (I use Nestle set dahi)
3 Tbsp Oil
½ tsp Asefodita/ hing
1 tsp Cumin seeds
1 tsp Mustard seeds
½ tsp Turmeric powder
4 dried long Red Chillies
10 Curry leaves
Salt to taste
Coriander leaves to garnish
What to do:
Cut the boiled eggs into half, set aside. Whisk the yoghurt till you get a lovely creamy consistency. Pour the yoghurt into the serving bowl and slide the eggs into it, yolk side up. Now you need to temper the yoghurt. Pour the oil into a small pan, set over high heat. When the oil is hot, lower the heat and then add in the mustard and cumin seeds. Wait for the mustard to splutter. Quickly add in the chillies, turmeric and curry leaves and watch it sizzle. Take it off the heat immediately and tip over into the bowl of yoghurt and eggs. Ta da!

How to get perfect hard boiled Eggs?
What’s a Hard boiled egg? a. The yolk should not be runny but just solidified, b. the yolk should not be rubbery and c. The yolk should retain a bright yellow colour and not get discolored around the edges. Room temperature eggs always work best for this. Also older the eggs the better they hard boil. Place the eggs in a pan. Fill with water till it just covers the eggs. Bring the water to a boil slowly. Now reduce the heat and let it simmer for 2 mins. Now turn off the heat, cover the pan with a lid and set aside for 15-18 mins. (Don’t ask me why 18 and not 20…this is a result of a lot of scientific experimentation). Now no peeking at all till the time is done. Seriously. Go read a book if you can’t resist being impatient! After 18 mins, pour out the hot water and refill with cold water. Count to a fifty. (just kidding now!). Then peel the eggs. There you have it -Perfectly hard boiled eggs!  
Note: You can store the boiled eggs within the shell in the fridge to be reused later. Please ensure you consume them wiithin 3-4 days.


  1. So 'Egg'speriment and let me know if my timings are right! Also it'll serve as a cross check on whether the tickin gthing works 🙂


  2. thats how you make a perfect bolied egg???you've been doing a lot of 'egg'speriments i can see…:)

    but looks awesome…vedha would love it…it combines two of her favourite things…eggs and dahi!


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