Kadhi is a slow cooked Indian yoghurt or buttermilk dish, thickened with besan (chickpea flour) and tempered with spices. See the difference between Indian curd, buttermilk and yoghurt which are used almost interchangeably.
Using Western buttermilk for an Indian Yoghurt curry is Ok, especially if you are after that little sour tang that buttermilk provides. Or mix both buttermilk and yoghurt. Look for unsweetened natural and thick yoghurt, eg Greek Yoghurt or Desi yoghurt from your Indian grocery, and thin it a little. Outside of India, curd is considered to be different to yoghurt, but in Indian recipes, yoghurt can generally be substituted. If it appears that the recipe requires a thicker yoghurt than you can find, just hang the yoghurt for a while, allowing the moisture to drip out.
- What is Indian curd, yoghurt and buttermilk? Explaining the differences.
- Thick Thick Yoghurt – how to make
- On Cooking with Yoghurt