Mor Kulambu

One of my favorite flavor profiles is creamy, sour, and spicy – this dish hits all those nodes. I guess you could describe this as a classic South Indian yogurt soup, that takes a versatile range of vegetables, and sometimes features some mouth watering vadas (fried doughballs). Every household has a slightly different recipe, and here is just one variation.

Servings: 4



  • 2 cups of plain yogurt at room temperature
  • 1/2 tsp turmeric
  • 1 tbsp white rice, soaked for 2 hours
  • 1 tbsp chickpea flour
  • 1/2 cup water

Tempered spices

  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida

Ginger paste

  • 1/2 tsp salt
  • 2 fresh, sliced Asian chilis (Bird’s eye will do just fine)
  • 1 tbsp toor dal, soaked for 2 hours
  • 1/2 in piece of ginger, sliced
  • 1/4 cup grated coconut
  • 1 sprig of curry leaves (10 leaves)

Set this aside

  • Your choice of cooked vegetables (blanched, boiled, etc.) – e.g. zucchini, eggplant, okra, or vada
  • cilantro for garnish
  • some cooked rice


  1. Churn the Mor mixture well
  2. Add the tempered spices to the Mor mixture, adding some water to thin it (up to 1/2 cup)
  3. Separately blend the ginger paste with a blender or food processor
  4. Mix the Mor and the ginger paste well in a sauce pan and bring it to a boil
  5. Add the vegetables, cook for about 5-6 minutes, until tender
  6. Add salt to taste
  7. Garnish with cilantro
  8. Serve with rice or rotis