Mor Kali or Mor Koozh is a taditional recipe made with buttermilk and rice flour. This dish is made commonly in Tamil Brahmin houses. I was bored making regular tiffin items for the dinner. This time I wished to make something new as well as traditional one. Within no minutes I called my mom and started pestering her to give some idea. She asked me to make Mor Kali which is traditional as well as something different. I got the recipe from my amma and made it for the dinner. Wow!!! It took me back to my childhood days. My amma and both paatis’ used to make this when we were young. You can eat this dish as it is without any side dish. And healthy and easier tiffin option.
Thick buttermilk- 1 cup (whisked)
Water – As required
Rice flour – 1/2 cup
For the seasoning
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Red chilli or mor milagai – 2
Hing – a pinch
Curry leaves – few
Salt – To taste
- Take rice flour in a bowl, add salt . Then add whisked buttermilk little by little to the rice flour and mix well so that there are no lumps.
- Once that is done, add 1 cup of water little at a time to the rice+buttermilk mixture and mix well again.
- Heat oil in a kadai and add mustard seeds. Once it sizzle, add urad dal, hing, red chillies and curry leaves. Then add 1/4 cup of water to the seasoning.
- When the water starts boiling, keep the flame in low and add the prepared rice+buttermilk mixture stirring continuously.
- Keep the flame in medium and cook well. You can check for salt by tasting the mixture, if required add at this stage.
- Stir continuously without leaving your hands.
- Switch off when it starts leaving the sides of the pan.
- Dip your fingers in water and touch the mor kali, if it sticks to your hand, then cook for some more time.
- Grease a plate. Once cooked, pour it on a plate.
- Make pieces and serve hot or warm. As it cools it will thicken.