Takachi Kadhi- Maharashtrian Takachi Kadhi- How to Make Takachi Kadhi
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Cook time: 
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Serves: 3-4
  • 1½ cup curd ( 200 ml cup ) – 300 gm
  • 3 green chillies
  • 10-12 curry leaves
  • Water as needed
  • 1 inch ginger
  • 7-8 garlic cloves
  • 1 ½ tbsp besan
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ⅕ tsp Asafoetida
  • 3 garlics crushed
  • 1 tsp Turmeric
  • 2 tsp sugar
  • 2 tbsp chopped coriander
  • Salt as per taste
  • Ghee ( clarified butter ) 1-2 tbsp
  1. Make a coarse paste of ginger, garlic and green chilies in either mortar and pestle or in grinder without using water.
  2. Lets make buttermilk now. In a bowl, add curd and whisk till it gets smooth consistency. Add 1 to 1.5 cup of water to the curd and again whisk till it becomes frothy.
  3. In another bowl, mix besan with 2-3 tbsp water and make a smooth, lump free paste. Add this besan paste to buttermilk. Note: do not add besan directly to the buttermilk or else it causes lumps.
  4. Add turmeric, sugar and salt to the buttermilk, whisk all together.
  5. Now lets make kadhi. Heat 1-2 tbsp ghee in kadhai.
  6. Temper ghee with mustard seeds, cumin seeds , asafoetida and crushed garlic.
  7. Add curry leaves.
  8. When garlic turns brown then add coarse masala paste. Cook on medium flame till it loses its raw flavour.
  9. We have sautéed the masala for 2 minutes on medium flame. Now lets add the buttermilk mixture, before that lower the flame and add the mixture.
  10. Cook the mixture on slow to medium flame. Never increase the heat. Cooking on high may cause the kadhi to curdle.
  11. Stir continuously as soon as kadhi starts simmering. This will help to maintain the temperature.
  12. We have cooked kadhi on low flame till 12 minutes, its ready now. Garnish with chopped coriander and cover till serving time.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/takachi-kadhi-maharashtrian-kadhi/