Kadhi is generally considered a staple everyday food in many parts of India and is thought to aid in digestion. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha, or rice. Gujarati and Rajasthani kadhi differ from the Uttar Pradesh variety. Gujarati kadhi is a little sweeter than the other variants because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras, and its consistency is slightly thinner. Gujarati kadhi may be made from buttermilk, which gives it a smoother texture compared to yogurt. Variations of this basic dish include the addition of certain vegetables, notably bhindi (okra); kadhi containing okra is known as bhinda ni kadhi. In Punjab, kadhi is a simple and quick winter meal. Unlike the rest of India, yogurt may or may not be added – full-fat buttermilk may be used instead, although some households still prefer to use yogurt. Depending on the region, kadhi is commonly tempered with red chili peppers, cumin, coriander seeds, asafoetida, and fenugreek seeds.