Curd is cooked with gram-flour & few spices which pairs well with hot steam rice. This is a popular combination in North-India where the gravy is little thicker.
From state to state the spices differ in making a bowl of kadhi. Unlike punjabi kadhi, no gram flour fritters are added to Rajasthani version of it.
I make it whenever i find sour-curd lying in my fridge. Many use dry-mango pieces to bring that sourness into fresh curd. They add dry-mango piece in the plain curd along with other spice powders and keep it aside for 15 to 20 minute. Discard the dry-mango piece before cooking that spiced curd.
I like the consistency of kadhi little thin. so i have used water according to that.