[1] It is made by simmering yogurt with besan (gram flour) and Indian spices until it forms a thick, tangy gravy.

[4] The kadhi is believed to be originated in the arid landscapes of Rajasthan, where cooks incorporated dairy products to compensate for the limited availability of vegetables.

[9] In Western India, especially in coastal Maharashtra and in the Konkan region, kadhi is made with kokum, creating a variant called solkadhi.

Haryanvi kadhi is sometimes cooked with additional ingredients, such as seasonal farm-fresh green bathua leaves or kachri, a kind of small, wild melon.

The soup is thickened in a different way by the addition of pureed split chickpeas soaked overnight with whole coriander seeds and dry red chili pepper.

Squash, okra, tomato, Chinese spinach, carrots, and sweet peas are some of the vegetables that are added to the seasoning before bringing the soup to a boil.

It is called majjige huli in Kannada, majjiga pulusu in Telugu, and mor kuzhambu in Tamil; all of these names have similar meanings.

In Northern Pakistan, in and around the Hazara region of Khyber Pakhtunkhwa province, kadhi can be prepared with a variety of additives such as chicken, pumpkin, and sarson ka saag.

In Karachi and Hyderabad, Sindh, in addition to plain kadhi, a variety of vegetables such as okra, aubergine, and drumstick beans may be added.