Buttermilk Curry (Taakaachi Kadi)

Buttermilk Curry or taakaachi kadi (in konkani) is a perfect accompaniment for rice especially with a vegetarian meal. The slightly sour taste of buttermilk brings a beautiful flavor to this buttermilk curry. This is a Goan recipe and hence uses coconut milk. There is another version of buttermilk curry without coconut which shall be posted sometime soon ?

Buttermilk Curry or Taakachi Kadi has been my personal favorite since childhood days. I remember my prolonged meals when this kadi would me on the menu. Yeah, I would love to have only this curry even after I was done with my meal ? So now my mom ensures to have it on the menu everytime I visit home ?

Some other ways I use the buttermilk after making butter/ghee is Buttermilk Appe (sweet and sour appe), Tomato Cheese Muffin and Methi Appe

Below is a step by step recipe of making this simple and tasty buttermilk curry.

Serves : 2
Preparation Time : 10 min
Cooking Time : 5 min

Ingredients:

Buttermilk : 3/4th cup
Scraped Coconut : 1/4 cup
Cumin Seeds : 1/4 tsp
Turmeric Powder : 1/4 tsp
Green Chilli : 1
Mustard Seeds : 1/4 tsp
Curry leaves : a few twigs
Aesofitida (hing) : a pinch
Sugar : 1/4 tsp (optional)
Salt : as per taste

Method Of Preparation:

1. Add the scrapped coconut, cumin seeds and turmeric powder to a mixer unit. Grind to a fine paste adding some water.
2. Pass this ground mixture to a sieve to collect the coconut milk. Add butter milk to this mixture.
3. For the tempering, add a little oil to a small skillet or laddle. Add the chopped green chillies, mustard seeds, curry leaves and aesofoetida. Once the mustard seeds begin to splutter, remove from flame and add this to the buttermilk and coconut milk mixture.
4. Keep the buttermilk curry on a low flame for just 2-3 min. Be careful not to overboil the buttermilk curry as that may lead to the buttermilk splitting. Enjoy buttermilk curry with plain rice or jeera rice.

Buttermilk Curry or Taakachi Kadi recipe