Both Gujarati and Punjabi kadhi are made with yogurt and gram flour as their base but they are very different from each other. To make the Gujarati version, use very slightly sour yogurt while for the Punjabi version, you should use yogurt which is quite sour. The Gujarati version has sugar added to it and is slightly sweet in taste, while Punjabi-style kadhi is spicy and tangy.  The consistency of Gujarati kadhi is thinner than Punjabi kadhi. In Punjabi kadhi, pakoras are added while Gujarati kadhi is mostly served plain. Traditionally, turmeric is not added to Gujarati kadhi while it is added to Punjabi kadhi.