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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
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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



  • 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)


  • 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.



  • 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.  
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu