Kadhi is to North India as Mor Kuzhambu is to the south - the only exception probably that Coconut is added to the latter. When there is less time to cook or when I dont feel like making elaborate side dishes, then I tend to make Kadhi's often. They are simple yet delicious and does not involve slogging. They are light yet filling.
Gujarati Kadhi's tend to be little more runny than the usual kadhi's. Here is the way I make it, thanks to my mom.