If you are not a South Indian, then this dish might be new to you. 'Mor Kali' is the Tamil word that literally translates to 'Buttermilk porridge'. The dish is a traditional one which was commonly made as evening snack/early dinner by ladies in Tamil homes. In fact, when I shared the picture of this Kali in my instagram account , many of you were nostalgic and shared the way you were reminded of your grandmother . Some even shared that it was their after school snack. Yes, this dish has been an integral part of my childhood food memories too. Of course, this dish is either 'liked' or 'disliked'. Why so? Because, the entire dish is made from just two main ingredients - lightly sour buttermilk and rice flour. If you are not a buttermilk/curd/yoghurt person, then there are high chances that you may not like this dish. Of course, I am going to share the authentic way to make this dish , no short cuts here. When you cook this in a hurry, the chances of the rice flour remaining raw are very high. So, keep calm and cook Mor Kali.
Having said that, let me also warn you that this tiffin is extremely addictive and you always tend to over eat!!! It is amazingly tasty . This is a heirloom recipe and I am so much reminded of my grand mom while typing this recipe...
Traditional recipes are delicious gem stones ! Do give it a try !
Mor Kali | Mor Koozh :
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 3
1 cup = 250 ml
Note : You will get ready made 'mor molagai' in any South Indian grocery store. You can adjust oil and water quantity according to taste.
1 cup rice flour ( I used store bought flour)
1 cup thick sour curd
3 cups water
salt to taste
For tempering :
5-6 mor milagai/mor molagai/ sun dried buttermilk green chillies
1/2 teaspoon mustard seeds
1/2 teaspoon channa dal/bengal gram
1/2 teaspoon urad dal/husked black gram
1 sprig curry leaves (roughly torn)
pinch of asafoetida
2 tablespoons sesame oil
1. Whisk the curd without any lumps and add the water to make thin buttermilk.
2. Add salt, rice flour and whisk/mix to make a lump free batter. Set aside.
3. Heat a wide pan with oil over low flame and fry the mor milagai/chillies (whole) till they turn completely black.
4. Remove the mor milagai and temper in the same oil with mustard seeds, channa dal, urad dal, asafoetida, curry leaves and finally add the chillies.
5. Slowly pour the prepared buttermilk-rice flour batter into the pan.
Chef tip: Make sure that the gas is on low flame.
6. Keep stirring the batter over low to medium flame till the time the mor kali starts to thicken and become non stick and resemble one single lump.
Chef Tip: To check whether done, remove a small portion of mor kali in a ladle, wet your hands and try to roll it into a ball. If you are able to make it, then it's the right consistency.
7. Switch off.
Your Mor Kali is ready ! If you are going to pack it, then you can transfer the kali into a greased plate and with a wet knife, cut them into cubes. The mor kali does'nt require any side dish , just crush the mor milagai and enjoy the kali.
Happy Cooking !