Mor Kali, also referred to as Mor Koozh, is a traditional South Indian delicacy with a rich history and a unique blend of flavors. This dish is crafted from a simple combination of buttermilk and rice flour, yet its taste and texture have made it a cherished favorite among those who have experienced its delight. Mor Kali can be enjoyed as a quick and satisfying breakfast or a delectable evening snack. Its versatility allows for various serving options, from upma-style to crispy, bite-sized pieces, making it a versatile and beloved dish in South Indian cuisine.
This recipe carries nostalgic value for many, as it might remind you of your mom or grandma preparing it as an evening snack during your school days. It holds a special place in the hearts of those who have relished it.
What makes Mor Kali unique is the inclusion of Mor Milagai (sun-dried chilies), also known as 'Kandhal,' which elevates its taste and flavor. Give this simple dish a try, and don't forget to share your feedback!
Tips for making Mor Koozh
- Mor Kali offers versatile serving options, such as as upma or when cooled and sliced into savory cake-like pieces.
- Mor Milagai, a sun-dried and fried chili, adds a unique touch to this recipe. In its absence, regular red chilies can be used as a substitute.
- While sesame oil imparts a delightful flavor, you can opt for regular cooking oil if needed, but it may slightly alter the taste.
- For an interesting twist, consider using Dosa/Idli batter instead of rice flour. Dilute it with water or buttermilk and follow the same preparation process.
- Here are a couple of variations to explore:
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- Coconut Addition: Grind coconut with red and green chilies and incorporate it into the batter for added flavor.
- Rava (Semolina) Option: Instead of rice flour, you can prepare Mor Kali using semolina (rava) for a different texture and taste.
- Puli Upma - Puli Upma | Tamarind Upma | Pulima Upma is a traditional breakfast or evening tiffin variety. Rice is prepared into Rava and then cooked in tangy tamarind extract and served with papad.
- Thavala Adai - Very crispy and crunchy and a delicious snack for a nice evening.Instead of usual upma, this is a nice alternative to surprise the kids.
- Idli Upma - Idli Upma is a simple and quick dish made usually using leftover Idli's. This is one of the best way to consume the leftover Idlis. The crumbled idlis are added with fried onions and other masala ingredients to make best tasting Upma. Usually served with hot coffee.
Recipe card to make Mor Kali
Mor Kali Recipe | Mor Koozh
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 360kcal
Mor Kali (also called as Mor Koozh) is a traditional South Indian delicacy that's a perfect blend of tangy and spicy flavors. Learn how to prepare this savory rice flour dish and savor the taste of South India's culinary heritage. This dish is a great option for a delightful evening snack, perfectly complemented by a steaming cup of coffee.
Print Recipe
Ingredients
- 1 Cup Rice Flour 1 Cup - 250ml
- 1 Cup Sour Yogurt
- 2 Cups Water
For Tempering
- 3 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 1 sprig Curry leaves
- 4 nos Mor Milagai If we dont have Mor Milagai, we can use Red Chili
- 2 Pinch Asafoetida (Asafetida / Hing)
- 1.5 teaspoon Salt (adjust to your taste)
For Garnishing
- 2 teaspoon Sesame Oil
Instructions
- In a bowl, take 1 Cup Sour Yogurt and add 2 Cups Water, then thoroughly whisk the yogurt until it reaches a thin buttermilk consistency. Next, combine one cup of 1 Cup Rice Flour with the prepared tangy buttermilk. Add the 1.5 teaspoon Salt (adjust to your taste) and stir vigorously to ensure a smooth mixture with no lumps.
- Heat a kadai (pan) and pour in 3 tablespoon Sesame Oil. Once the oil is hot, add the 1 teaspoon Mustard Seeds. When the mustard seeds begin to sizzle and pop, toss in 1 teaspoon Split Urad Dal, 4 nos Mor Milagai , 2 Pinch Asafoetida (Asafetida / Hing), and 1 sprig Curry leaves. Stir the ingredients well to combine.
- Now, gently incorporate the rice flour and buttermilk mixture into the kadai, ensuring thorough mixing. Maintain a low flame throughout this process.
- As the mixture thickens and develops a shiny consistency, introduce 2 teaspoon Sesame Oil and continue stirring. Keep stirring until the mixture forms a cohesive ball without adhering to the sides of the pan. To test its readiness, wet your fingers with cold water and touch the mor kali; it should not stick to your fingers. If you feel any stickiness, continue to stir the mixture over low heat for additional time until it becomes non-sticky. Add more Sesame Oil if required.
- The easy and delicious Mor Kali is ready to serve!
- You can also serve it in cube-shaped portions. Pour the mor kali mixture onto a greased plate. Take a spoon and grease its back with oil. Use the back of the spoon to evenly spread and level the mor kali mixture in the greased plate. Let it cool, then cut it into cubes, and serve it while still warm!
Video
Notes
- Mor Kali offers versatile serving options, such as as upma or when cooled and sliced into savory cake-like pieces.
- Mor Milagai, a sun-dried and fried chili, adds a unique touch to this recipe. In its absence, regular red chilies can be used as a substitute.
- While sesame oil imparts a delightful flavor, you can opt for regular cooking oil if needed, but it may slightly alter the taste.
- For an interesting twist, consider using Dosa/Idli batter instead of rice flour. Dilute it with water or buttermilk and follow the same preparation process.
- Here are a couple of variations to explore:
- Coconut Addition: Grind coconut with red and green chilies and incorporate it into the batter for added flavor.
- Rava (Semolina) Option: Instead of rice flour, you can prepare Mor Kali using semolina (rava) for a different texture and taste.
Nutritional Info
Nutrition Facts
Mor Kali Recipe | Mor Koozh
Amount Per Serving (250 g)
Calories 360
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 70g23%
Fiber 2.25g9%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method for making Mor Kali / Mor Koozh
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- In a bowl, take and add , then thoroughly whisk the yogurt until it reaches a thin buttermilk consistency. Next, combine one cup of with the prepared tangy buttermilk. Add the (adjust to your taste) and stir vigorously to ensure a smooth mixture with no lumps.
-
- Heat a kadai (pan) and pour in . Once the oil is hot, add the . When the mustard seeds begin to sizzle and pop, toss in , , , and . Stir the ingredients well to combine.
-
- Now, gently incorporate the rice flour and buttermilk mixture into the kadai, ensuring thorough mixing. Maintain a low flame throughout this process.
-
- As the mixture thickens and develops a shiny consistency, introduce and continue stirring. Keep stirring until the mixture forms a cohesive ball without adhering to the sides of the pan. To test its readiness, wet your fingers with cold water and touch the mor kali; it should not stick to your fingers. If you feel any stickiness, continue to stir the mixture over low heat for additional time until it becomes non-sticky. Add more Sesame Oil if required.
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The easy and delicious Mor Kali is ready to serve!
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