Mor Kolambu (Majjiga Pulusu or Kadhi) is a yogurt soup, popular both in South and North India. You can use any vegetables you like and serve it with both rice and roti.
Cooking Time: 20 minutes
- 6 cups sour yogurt (curds)
- 5 cups water
- 2-3 tbsp cilantro leaves, chopped
- 2 tsp besan (chickpea/bengal gram flour)
- Turneric powder, a pinch
- 1/2 cup bell peppers, cut into thin strips
- Salt to taste
- 3-4 tsp vegetable oil
- 1/4-inch piece ginger, finely chopped
- 3-4 green chillies
- 2 tsp cumin seeds (jeera)
- 2 tsp grated coconut (fresh or dry)
- 2 tsp oil
- 3 tsp urad dal (split black gram)
- 1 tsp mustard seeds (rai)
- 1-2 red chillies, whole (adjust to taste)
- 3-4 curry leaves
- Grind the ginger, green chillies, cumin seeds and coconut into a coarse paste and keep it aside.
- In a deep pan, add water to the yogurt, and whisk to a thick, smooth consistency.
- Add salt, turmeric powder, and the ground masala paste. Mix well.
- Heat the yogurt on low heat. Keep stirring at regular intervals to prevent it from splitting.
- Heat 3-4 tsp oil in a skillet on medium high heat. Add the bell pepper and a little salt. Saute until lighly browned and set aside.
- Add the besan paste and stir.
- Heat oil in a small pan for seasoning. Add the urad dal and mustard seeds. As the mustard starts to pop, add the red chillies and curry leaves and fry for a minute. Pour over the yogurt.
- Cook the mor kolambu (yogurt) on low heat, stirring occasionally.
- Serve hot with rice or roti and pappadums.