Make this dish really special by serving it with sweet or fiery mango pickle and rice or pulav.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Five chefs from Mumbai share their special recipes.
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