Gujarati kadhi is much lighter and sweeter than the other type which is thicker in consistency and usually has pakode soaked in it (fried dumplings). Both are delicious! I like to sometimes just drink up the Gujarati kadhi like buttermilk. It is traditionally served with khichdi. But a dry vegetable like bhindi/okra or the traditional oondhiyu which is delicious mix of special vegetables and spices cooked together goes well with a bowl of piping hot kadhi.I made a dry cauliflower and potato vegetable to go along with plain boiled rice.
2 cups slightly sour yogurt
2 tablespoon gram flour (besan)
1"ginger, 2 small green chilies and 5-6curry leaves (made into a fine paste)
2 tablespoons sugar or powdered jaggery
1 teaspoon each mustard and cumin seeds
1/2 teaspoon methi seeds
1/2 teaspoon asafoetida (hing)
a pinch of turmeric powder
1 small stick of cinnamon (optional)
a few curry leaves
1-2 dry red chilies (optional)
salt to taste
few sprigs finely chopped cilantro
Whisk the yogurt along with, gram flour, salt and sugar till it has no lumps and is completely smooth. I like to use a hand blender to make it smooth. Add the ginger, green chili and curry leaves paste and mix well. Heat oil and drop the mustard seeds, cumin, methi, cloves, curry leaves and cinnamon. Once the seeds sputter throw in the red chilies, asafoetida and turmeric powder. Keep the heat on low to medium and quickly pour the yogurt mix. Keep stirring continuously otherwise the yogurt might curdle. Bring it to a boil and add two and half cups of water. Boil on low heat for another 5-10 minutes.
PS: The kadhi can also be make by boiling the whisked yogurt with besan and the ginger paste first and tempering can be done later just before eating.