Mor Kali (Mor Koozh) Recipe
Mor Kali(Mor Koozh) is a traditional recipe made using butter milk and rice flour. We can use it for the breakfast or for the evening tiffen. Its a dish which can be made very quickly. We can make it like upma or we can cut this mor kali in pieces and serve. Also if we add more oil and keep it in low flame for some more time, then the cooked mor kali will crumble and become even more yummy and crispy. Try this simple dish and share your comments!
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 15 mins |
| Servings | 3 |
| Recipe Category | Evening Tiffin |
| Recipe Cuisine | South Indian |
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| Mor Kali (Mor Koozh) Recipe |
Ingredients:
| Rice Flour | 1 cup |
| Water | 1 cup |
| Sour Curd | 1 cup |
| Gingelly oil | 3 tablespoon |
| Mustard seed | 1 teaspoon |
| Mor Milagai | 4 (or Red chili -2 (small)) |
| Urad dal | 1 tea spoon |
| Curry Leaves | few |
| Salt | To taste |
| Hing | A small pinch |
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| Mor Kali (Mor Koozh) Recipe |
Method
- Take a square container or plate and grease it with oil and set it aside
- Take curd in a bowl and add water and beat the curd well to make it to a thin butter milk
- Mix one cup of rice flour with the prepared sour butter milk. Add the salt and stir well so that there are no lumps
- Heat the kadai (vanali) and add 1 tablespoon of Gingelly oil. Once the oil gets heat, add the mustard seeds. When the mustard seeds starts to sputter add the urad dal, Mor Milagai, Hing and curry leaves and mix well.
- Add the rice flour/buttter milk mixture now and mix it well. Keep the flame low.
- When the mixture becomes thick and shiny, add 2 teaspoon of gingelly oil and keep stirring. Again add 2 teaspoon of oil and keep stirring till the mixture rolls like a ball without sticking to the sides of the pan. If you wet you fingers with cold water and touch the mor kali, it should not stick to the fingers. If you feel sticky, stir the mixture in low flame for more time till it becomes non-sticky.
- Pour the mor kali mixture to a greased plate. Take a spoon and in the back of the spoon, grease it with oil. Use the back of the spoon to level the mor kali mixture in the greased plate. Allow it to cool and then cut into cubes and serve it warm!
- The easy and delicious Mor Kali is ready to serve!
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| Mor Kali (Mor Koozh) Recipe |
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my mom used to make this regularly and i was crazy about them — been some time i prpared this, it makes me wanna reach out for the plate!
i like tis my mother in law prepare tis often with some thugaiyal..love it..
I love morekali. I make a healthier version with oats instead.
i love morekali
MoarkaLi again rekindles childhood memories in me. My perimma used to make very tasty moarkaLi at home. Tirunelveli dishes are simple, healthy and truly tasty. Thanks to you for publishing all the conventional Tirunelveli side recipes
when u say rice flour what does it mean the dry rice flour or the soaked rice which has been ground to a paste in a mixie
Hi Pooja, It is dry rice flour.
Thanks mami. I belong to Thirunelveli. Love ur recipes. We use one handful and half and not cup or spoon. But can u tell me 1cup equal to 100grams. Plse show in ur videos the cup and spoons.
The standard cup size is 250ml.
I do morkooz with wheat flour .
oh good to know. is that the same process just instead of rice flour you use wheat flour?
I prefer to make it with ragi its taste yummy.