Skip to Content

Takachi kadhi – Maharashtrian Kadhi – Dahi Kadhi

Sharing is caring!

This post may contain affiliate links· Please read our Privacy Policy for details.
You can jump to the recipe, but you will miss the tips and tricks mentioned in the post

Takachi Kadhi – Maharashtrian kadhi is a light and refreshing curry or soup. It is made using yogurt as the main ingredient along with besan (Gram flour). Light on the tummy and a perfect during summers.


What is Kadhi?

Kadhi or karhi is a gravy or a soup made using gram flour and sour curd/yogurt. The yogurt is generally mixed with water to make buttermilk and then mixed with gram flour. Consistency of kadhi varies and the ingredients added to it too. However the base ingredients are the same.


Variation of Kadhi

Each state in India has its own variety of kadhi. For example from the north side, UP and Rajasthan like to make it more thick. It can be either this Pakodi Ki Kadhi, or Papad ki kadhi, mangodi ki kadhi, boondi ki kadhi or just plain kadhi which would be less thick.


Punjabi kadhi is again on the thicker side with pakoras made using gram flour or onion. Then Gujarati kadhi has a sweetish touch to it. It is more smooth and like a soup and would not have pakoras added to it. Another version, Bhindi ni kadhi is very famous from the state of Gujarat. 


Takachi kadhi – Maharashtrian Kadhi

Then as we come in Maharashtra, this Takachi kadhi or Dahi kadhi is a light and refreshing kadhi made using buttermilk. Here the main ingredient is yogurt. I.e we add more yogurt then gram flour and make it smooth and more watery. It is a perfect summer drink as it is very light and refreshing.


I learnt this dahi kadhi by seeing my mother in law make it. This was a favourite with my father in law. We love it whenever she makes it. I remember asking her to make this kadhi whenever I can. Then I used to watch her making and learn the tricks.


In my version of  Pakodi Ki Kadhi, we do not add any garlic and it is more thick. But this Takachi kadhi or Buttermilk Kadhi has a nice tadka from ginger, garlic, green chillies and curry leaves. The garlic really gives it a kick and helps in digestion. 


Another thing in this kadhi is that the curd needs to be sour. It will add that required sourness to the kadhi and the garlic would give it a nice kick. So do not shy away from adding a good amount of sour curd and generous amount of garlic.  


Is Kadhi good for your body

Kadhi can help you improve digestion due to the presence of good bacteria in yogurt. Due to its rich probiotic content it makes it good for the gut and helps in warding off metabolism related issues. Dahi is also good for bones. Besan is known to be protein-rich and is termed good for weight-loss. 


So enjoy this Maharashtrian Kadhi or Takachi Kadhi which is a perfect and light summer soup. Pair it along with rice, papad or pickle. Or Enjoy this as a soup along with the different veggies and roti.

Close up look of yogurt and gram flour based soup (kadhi)


So here goes the recipe Maharashtrian Kadhi or Takachi Kadhi or Dahi Kadhi:

Takachi Kadhi or Maharashtrian kadhi served in a bowl with 2 phulkas and a sabji

Takachi kadhi – Maharashtrian Kadhi – Dahi Kadhi

Takachi Kadhi or Maharashtrian kadhi is a light and refreshing Kadhi made using yogurt as the main ingredient and besan (Gram flour).
5 from 3 votes
Print Pin Rate Save
Course: Main Course, Soup
Cuisine: Indian, Maharashtrian
Keyword: Besan, Curd, Gram Flour, Yogurt
Prep Time: 10 minutes
Cook Time: 20 minutes
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1 tablespoon of Besan / Gram Flour
  • 1 Cup of Sour Curd/Yogurt
  • 8-10 fresh curry leaves
  • 1 tablespoon of grated/minced ginger (Around ½ an inch)
  • 1 tablespoon of grated/minced garlic (Around 7-8 small, or 2-3 big size garlic cloves)
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon of turmeric powder (or fresh grated turmeric)
  • 2-3 green chillies finely chopped (I have not added)
  • Salt to taste
  • Water as required
  • Red chilly powder as required
  • 1 tablespoon Oil
  • A pinch of Asafoetida/Hing (**Please see notes for gluten-free)

Instructions

  • In a medium size bowl add in the Besan and yogurt and make a smooth paste.
    Mixing of Besan with yogurt
  • Slowly add water to the mix and keep on mixing to make it lump free and smooth consistency.
    Adding of water
  • One can either make buttermilk before and add to the besan mix. Either way is fine.
  • Now in a heavy bottom pot add the Oil.
  • Once hot, add in the mustard seeds, and curry leaves.
  • Let the mustard seeds crackle.
  • Now add in the grated ginger, grated garlic, green chilli and saute for 1-2 minutes on medium.
    Tadka in progress, with oil, mustard seeds, curry leaves, ginger and garlic
  • If using fresh turmeric add it in the previous step.
  • Now add the yogurt besan / buttermilk mixture and let the mixture come to a boil on medium.
    Kadhi getting cooked
  • Keep on stirring in between,else the besan will stick to the bottom of the pan.
  • Once you get a boil add in the turmeric powder and salt and let this cook on slow for at least 10 minutes.
  • This will cook the besan/ gram flour thoroughly.
  • Once done, switch off.
  • Enjoy it hot with a garnish of coriander.

Video

Notes

  • 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
  • I have not added green chillies as my kids do not eat it then.
  • To make Vegan Kadhi, use Vegan yogurt. (The taste would differ)
  • This is naturally gluten free except if one uses pure gluten free Asafoteida.  
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu


Pin it for Later:


Takachi Kadhi or Maharashtrian kadhi is a light and refreshing Kadhi made using yogurt as the main ingredient and besan (Gram flour).


Linking this with: 


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116


Let’s be Friends

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

Disclaimer & Privacy Policy

Sharing is caring!

A North Indian Vegetarian lunch thali is a No onion No garlic, simple everyday balanced meal of proteins and carbs from nutritious dal, vegetable, salad, roti and rice.
Previous
North Indian Vegetarian lunch Thali (No onion No garlic)
Summer special Vegetarian Thali is a light and refreshing meal that has the summer veggies served along with gluten free and vegan kadhi.
Next
Summer special Vegetarian Thali
Recipe Rating




Srividhya Gopalakrishnan

Monday 7th of September 2020

Wow, so many varieties of kadhi and this one sounds simple and that tadka is amazing. Will try this one sometimes.

NARMADHA

Thursday 3rd of September 2020

Good to read about different types of kadhi from different states. Very informative. I love the flavor of garlic, ginger and green chilli. This looks light and flavorful

Suma Gandlur

Thursday 3rd of September 2020

We too love this kadhi and serve it with rice / rotis.

Harini Rupanagudi

Wednesday 2nd of September 2020

Good one. I have never added garlic to kadhi. Each region has a different way of making kadhi and each one sounds and tastees unique.

Vaishali

Wednesday 2nd of September 2020

I an very fond if kadhis and I had absolutely no knowledge of this Maharashtrian kadhi . I make different ones , and one of the versions is similar to this , I love garlic and temper the kadhi with it - sometimes . Next time I shall add sour curd to it , I normally use regular curd .