‘Takachi Kadhi ‘ is a creamy, slightly sour curry with hint of sweetness which is prepared using yogurt. This one is a special recipe from Indian state – Maharashtra while similar recipe you can find in state of Gujarat as well. But gujarati kadhi is slightly sweeter than takachi kadhi. Recipe requires few ingredients and can be prepared under 30 minutes. This kadhi gets its creamy texture from besan (gram flour) while sourness from curd/ yogurt. A bit of sugar is used in this recipe to balance the sourness of the curd. A bowl of hot steamed kadhi makes a perfect lunch for any season. You can devour it with hot plain rice and papad or pickle on side. Let’s check my recipe of ‘Maharashtrian Takachi Kadhi’ !!

Ingredients:

1/2 cup yogurt/curd

1/3 cup besan/ gram flour

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

7-10 curry leaves

Pinch of asafoetida

1/2 tsp turmeric powder

2 small green chillies

1/2 tbsp ginger-garlic paste

1/2 tsp sugar

Salt as per taste

2-3 cups water (as per required consistency)

Fresh coriander leaves for garnish

Method:

Slightly roast gram flour on low heat until it releases its aroma and turns golden-brown.

Then combine roasted gram flour with yogurt. Whisk it thoroughly until no lumps are formed.

I like creamy Kadhi so I have used 1/3 cup of gram flour, but you can reduce this quantity to make slightly thinner kadhi.

Heat a pan on high heat and add oil into it. Once oil is hot, turn heat to medium, then add mustard, cumin seeds into it. Seeds will start spluttering, now add curry leaves along with slit chillies and asafoetida. Next goes in turmeric and ginger-garlic paste.

Combine everything and carefully pour yogurt-gram flour mixture into the pan. Immediately add some water and continue mixing it. Keep stirring on medium heat. Add salt as per taste and further continue stirring it.

Continuous stirring, won’t allow to form any lumps. In couple of minutes, kadhi will start bubbling, allow it cook for 5-7 minutes. Add sugar and give a quick stir. Then lower the heat, simmer it for another 5 minutes. Finally Garnish with finely chopped fresh coriander leaves.

Takachi kadhi is ready to dig in !! Such an easy recipe, isn’t it? no sweat 😜

You can adjust the consistency with desirable amount of water. Also, can change creamy texture with the quantity of gram flour. And, if you love whole fenugreek and coriander seeds then feel free to use in tempering, it adds flavours to the recipe.

Minimal ingredients used in the recipe helps to balance sour and sweet taste of the kadhi. Curry leaves adds characteristic aroma while addition of coriander leaves contributes to freshness.

I like to pour the kadhi over plain rice and enjoy with some pickle or salad. I hope you would love to try this recipe.

If you like the recipe then let me know in the comment section!! I am all ears if there is any feedback for me 🙂