Takachi Kadi - Maharashtrian Style Buttermilk Kadhi

Kadhi is a tempered yogurt and gram flour based curry dish that is very popular in the Northern and Western part of India. Maharashtrian Kadi is also sometimes called ‘Takachi Kadi’, tak meaning buttermilk and kadi is kadhi. So takachi kadi basically means kadhi made by combining besan or gram flour with buttermilk and then simmering it with a fragrant tempering. This version of kadhi although uses the same basic ingredients like curd and gram flour but here the consistency is slightly thicker than the Gujarati version. Also Maharashtrian style kadhi uses garlic paste or minced garlic unlike Gujarati style kadhi which is completely no onion-no garlic dish. This aromatic yogurt based dish is very delicious with a cooling effect and goes excellently well during summers. Accompanied with plain rice or khichdi, pickle and papad, this is a wonderful combination of health and taste.


Takachi Kadi - Maharashtrian Style Buttermilk Kadhi Recipe

Preparation time: 15 minutes
Cook time: 15 minutes
Yield: Serves 3 - 4 persons


  • Curd/ Yogurt: 1 cup
  • Besan/ Gram Flour: 2 tablespoon
  • Water: 2 cups
  • Ginger - Garlic Paste: 1 ½ teaspoon
  • Green Chilies: 2, finely chopped
  • Mustard Seeds: ½ teaspoon
  • Cumin Seeds: ½ teaspoon
  • Asafetida: A pinch
  • Salt: As per taste
  • Sugar: ½ teaspoon or as per taste
  • Turmeric Powder: A pinch
  • Curry Leaves: 8-10 leaves
  • Oil or Ghee: 1 tablespoon
  • Chopped Cilantro: For garnish


  1. Mix curd and water into buttermilk.
  2. Add Besan/ Gram Flour to it and whisk it well with a wired whisk or hand-held blender. Make sure there are no lumps in the mix.
  3. Heat oil or ghee in a pan, add mustard seeds and cumin seeds.
  4. As the seeds start spluttering, add minced ginger-garlic and chopped green chilies. Sauté till the raw smell is gone.
  5. Add asafetida and curry leaves. Sauté for half a minute.
  6. Pour the buttermilk mix into the tempered spices. Add turmeric powder.
  7. Add salt and sugar as per taste. Let it come to boil and then reduce the flame and let it simmer till the raw smell of besan is gone and the kadi attains required consistency.
  8. Sprinkle chopped cilantro, our Maharashtrian style Takachi Kadi is ready.
  9. Serve delicious kadhi with steamed rice or khichdi and papad or pickle.