Mor Kali / Mor Koozh


Mor Kali /  Mor Koozh, a dish that weaves memories of childhood and the warmth of grandmothers’ kitchens into its simple yet delicious recipe. This traditional South Indian dish, celebrated for its unique taste and texture, has been a staple in homes, evoking nostalgia and bringing families together around the dinner table. Perfect for those days when the usual tiffin items won’t do. Mor Kali / Mor Koozh offers a delightful break from the norm, promising both novelty and tradition in every bite.

A Tribute to Tradition and Taste

Mor Kali / Mor Koozh, with its comforting and homely feel, is a recipe passed down through generations. It’s a testament to the culinary wisdom of our ancestors, blending simplicity with incredible flavours. This dish doesn’t just fill your stomach; it transports you back to the carefree days of childhood, with every spoonful a step down memory lane.

Accompanied by the tangy zest of Coriander Thokku or enjoyed on its own, Mor Kali is versatile and satisfying. Its ease of preparation and heart warming taste make it a favourite. Interestingly, the recipe embraces adaptability while holding onto its roots; for instance, substituting rice flour with millet varieties like Varagu arisi not only offers a nod to traditional grains but also introduces a nutritional upgrade.

Nutritional Highlights

  • Millet Flour Alternative: Using Varagu arisi (Kodo millet) as a substitute for regular rice flour not only enhances the dish’s nutritional profile but also adds a delightful texture. Millets are known for their high fiber content, aiding digestion, and are a great source of essential minerals and B vitamins.
  • Buttermilk: The sour buttermilk used in Mor Kali is not just for flavour. It’s a probiotic-rich ingredient that can improve gut health, contributing to better digestion and immunity.
  • Healthy Fats: Opting for coconut oil in the recipe introduces healthy fats that are good for heart health and metabolism, besides adding a distinct flavor that elevates the dish.



Prepare the Mixture:

  • In a mixing bowl, combine rice flour with a pinch of salt.
  • Gradually incorporate whisked sour buttermilk, ensuring to mix thoroughly to avoid lumps.
  • Gradually add 1.5 cups of water, mixing continuously to achieve a smooth consistency.


  • Heat your choice of oil in a kadai over medium heat. Begin by adding mustard seeds.
  • Wait for them to pop before adding channa dal, urad dal, asafoetida, mor milagai (or red chili), and curry leaves.
  • Fry until the lentils turn a golden in colour.

Cooking the Kali:

  • Once the lentils are golden, add 1/4 cup of water to the kadai.
  • As the water begins to boil, reduce the heat to low, and gently pour in the rice and buttermilk mixture.
  • Stir continuously to prevent any lumps from forming. Adjust the salt to your taste at this stage.

Final Touches:

  • Keep the heat at a medium setting and continue to stir the mixture until it thickens and starts to pull away from the sides of the kadai.
  • To test its readiness, moisten your fingers with water and touch the Mor Kali; it should not stick to your hand. If it does, continue cooking for a bit longer.


  • Lightly grease a plate with oil. Once the Mor Kali is cooked, transfer it to the plate.
  • Allow it to cool slightly; it will thicken as it cools.
  • Cut into desired shapes and serve warm, perhaps with a drizzle of coconut oil on top for added flavour.


  • If the Mor koozh is cooked well, you can make pieces easily once it is cooled down.
  • I prefer using coconut oil as it gives additional flavour to this dish.
  • Mor milagai gives added flavour but if you don’t have, go ahead and use red chilli.
  • Drizzle oil on the top, after spreading the mor koozh on the plate. So that the top layer is not dried.
  • Always use sour curd which enhances the taste of this dish.






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