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Mor Kolambu (Kadhi)

| March 13, 2013 Comment

mor kolambu

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.

Servings: 6-8
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

For Masala

  • 1/4-inch piece ginger, finely chopped
  • 3-4 green chillies
  • 2 tsp cumin seeds (jeera)
  • 2 tsp grated coconut (fresh or dry)

For Seasoning

  • 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


  1. Grind the ginger, green chillies, cumin seeds and coconut into a coarse paste and keep it aside.
  2. In a deep pan, add water to the yogurt, and whisk to a thick, smooth consistency.
  3. Add salt, turmeric powder, and the ground masala paste. Mix well.
  4. Heat the yogurt on low heat. Keep stirring at regular intervals to prevent it from splitting.
  5. 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.
  6. Add the besan paste and stir.
  7. 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.
  8. Cook the mor kolambu (yogurt) on low heat, stirring occasionally.
  9. Serve hot with rice or roti and pappadums.

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