Tuesday, November 25, 2014

Takka Kadi (Buttermilk Soup)

Takka Kadi is a Konkani dish made using buttermilk. The sour buttermilk is seasoned with aromatic spices and other ingredients roasted in ghee and then flavored with cilantro. This tastes somewhat similar to Phannna Taak. You can drink as it is or pair it with rice and a spicy curry. This dish is very simple and requires only few basic ingredients. It takes only 5-10 minutes of your time and its healthy too! Do try and let me know how it turns out for you.

I adapted this recipe from a Konkani cook book written by Jaya V Shenoy.

  • Sour Buttermilk* - 1 cup
  • Water - 3/4 cup
  • Melted Ghee (clarified butter) - 2-3 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Green chilli, slit lengthwise - 2-3
  • Curry leaves - Few
  • Ginger, grated - 1/2 tsp
  • Cilantro (coriander leaves),chopped - 3-4 sprigs
  • Salt - To taste
*I just mixed 1/2 cup of curd with 1/2 cup of water to make my buttermilk.


Chop cilantro and green chilli. Grate ginger and set them aside.

Now in a sauce pan heat ghee. Once hot, add in the mustard seeds, cumin seeds, green chilli, curry leaves and ginger. 

Fry until fragrant and then add water and salt. Once it comes to a rolling boil, add cilantro and turn off the heat.

Finally add the buttermilk and mix. 

Takka Kadi is ready!!

Serve it immediately as it is or along with rice and a spicy curry. Above measurement serves 2-3 people.

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