Mor Kali Recipe | Mor Koozh

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Evening Tiffen

Cuisine: Indian, South Indian, Tamilnadu

Servings: people

Calories: 360kcal

Author: Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan

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.

Nutrition