Yoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.
What makes it gujarati kadhi
Yoghurt and gram flour whisked with water, simmered thin.
A touch of sugar or jaggery against the sourness.
A ghee tempering of cumin, mustard seed, clove, cinnamon and curry leaves.
Where it comes from
Kadhi is made across north and west India, but each region's differs. Punjab's is thick, sour and full of fried pakoras; Gujarat's is thin, white, pouring and gently sweet, and is served in the thali to be eaten with rice or khichdi.
The yoghurt should be a little sour, and the pot is stirred as it heats so it doesn't split.
How it varies
Punjabi kadhi pakora
Thicker, sourer and yellow with turmeric, with gram-flour fritters in it.