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.
It’s one of the forgotten recipe. Many of you may fondly remember Mor Kali being made by your mom / grand mom for an evening snack in your school days and it’s a favorite for many. The Mor Milagai (‘Kandhal’ / Sun dried chilies) is special in this recipe, which enhances the taste and flavor of Mor Koozh.
4Mor Milagai If we dont have Mor Milagai, we can use Red Chili
2PinchAsafoetida (Asafetida / Hing)
For Garnishing
2tspSesame Oil
Instructions
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 Sesame oil. Once the oil gets heat, add the mustard seeds. When the mustard seeds starts to sputter add the 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. 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!
Video
Notes
We can serve the Mor Kali as upma or we can could own and cut into pieces and serve as a savoury cake.
Mor Milagai is a sun-dried and fried chili. If we don't have stock of it, then we can use regular red chili. The speciality of this recipe is Mor Milagai.
Sesame oil gives nice flavor. But we can use regular cooking oil too but the taste will be compromised
We can also try making it with Dosa/Idli batter. Dilute it with water or mor and make it the same way.
Few Variations can be made
You can grind coconut with red & green chilies and add it to the batter
Instead of Rice flour, you can make this with Rava (Semolina)
Nutritional Info
Nutrition Facts
Mor Kali (Mor Koozh) Recipe
Amount Per Serving (250 g)
Calories 360Calories 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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Video – Quick version for Mor Koozh
Method for making Mor Kali / Mor Koozh
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!
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
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.
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.
can this be made with arisi kappu (idli rava)?
No Mor Kali is conventionally made using rice flour.