Takachi Kadhi (yoghurt Curry)

We all know that the Sindhi Kadhi is the queen of all kadhis...but still this simple sweetish Maharastrian Kadhi remains my all time favourite. It's my go to recipe for two reasons, first, when I crave for something Maharashtrian, and second when my fridge has nothing else in it for me to cook... this recipe is the easiest and uses less than 5 major ingredients. So here it goes!

photo of takachi kadhi (yoghurt curry)
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Neha Lad's Secret Indian Recipe !

Preparation Time: 
Cooking Time: 
10 min


Besan - 2 Tbsp
Yoghurt/ Curd - 1 Cup ( a little less than 1 cup will do)
Water - 2 Cups
Rai/ black mustard seeds : 1/2 tsp
Ginger Grated - 1/2 tsp
Kadipatta/ curry leaves - few
Salt to taste
Sugar - 1 tsp
Turmeric - 1/2 tsp
Vegetable Oil - 2Tbsp
Coriander for garnishing (optional)
Green chilies - 1 or 2 slit
Hing / Asafoetida : 2 pinhes
Take a bowl and mix together besan, yoghurt, water and salt. Mix such that no lumps remain. Whisk till its smooth
In a pot heat oil, when hot add mustard seeds, when they start to splutter add curry leaves, ginger, chilies and stir (Usually even cumin seeds are added, but I only opt for rai as it adds more flavor)
Add turmeric and hing (asafoetida) and then quickly pour in the besan yoghurt mixture and mix well, let it cook on uncovered for 5 mins on low heat
Add sugar and check for salt. Let the kadhi simmer for 5-10 mins and switch off the flame
Garnish with coriander & Serve hot with rice