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
Ingredients
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
Preparation
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.
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