MOR KALI OR MORE KUZHU

Mor kali   or Mor Kuzhu is an authentic traditional,yester years recipe which is almost a forgotten dish.  I thought of reviving the memory of this traditional recipe. Those who have tasted this will definitely love to make this. The younger generation who have not got the opportunity to taste this dish must try as it is very easy to make and quite healthy dish. I am giving here my mother's  method minus the coconut bits as my husband does not like coconut in it and my mother in law prepare without coconut.

It is prepared with the rice batter which is kept overnight for fermenting for the tangy taste. Another method is very easy with rice flour and butter milk.   By adopting this  method, you can make it within 10-15 minutes and serve. If you have unexpected guests at home, this recipe is handy provided you have curd and rice flour at home.

 You do not need any side dish for this and can be taken as it is. If required, you can have any pickle specially with vadu manga water.  This is a very healthy dish which will  satisfy your hunger cravings immediately. 

This can be prepared  when you have mid-morning or mid-afternoon cravings in between meals.  I am giving two methods here with Rice batter and Rice flour and curd.

Let us look at the recipe now:  video: Mor Kali      

Related post:  Rava mor kali

Preparation time: 5 minutes.  If prepared with rice flour and curd	Cooking time: 10-15 minutes	Serves:2-3
6 hours if prepared with rice batter

Ingredients:

1cup	Rice batter
1cup	Water
As required	Salt

Tempering:

2 tsp + 6 tsp	Gingelly oil
1 tsp	Mustard seeds
1 tsp	Urid dal
½ tsp	Chana dal
2	Mor milagai
Pinch of	Asafetida
Few	Curry leaves

WITH RICE BATTER

Method:

Step 1

 Soak one cup rice and grind to  a fine smooth paste. Mix  1 cup rice batter and water and keep for fermentation overnight by adding salt in it.

 

Step 2

Take a plate, grease and keep aside. Heat  2 tsp oil in kadai.  Add the mustard seeds. When it splutters, add the urid  dal and chana dal.  When it is done, add the mor milagai, curry leaves, asafoetida.

Step 3

Mix the rice batter and add to the tempering slowly by stirring continuously without forming lumps.In between you have to add the remaining oil and  cook till you get a mass dough till it starts leaving the sides of the kadai.

Dip fingers in water and touch  the dough. If it is not sticking to your hand, it is done.  Transfer to the greased plate. 

 

Spread evenly by a greased spoon or wet spoon and allow to cool for 30 minutes. 

 

 

 Cut into desired shape square or diamond. Your mor kuzhu is ready.

How to serve:

Serve as it is or with some pickle.

RICE FLOUR AND CURD METHOD:

1/2 cup  rice flour, ½ cup curd ½ cup water

Beat the curd, mix  with water. Slowly add the rice flour in it without forming lump. Add salt.

Then follow the procedure from Step 2 and enjoy.

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Note:

You can also add chopped green chilli, ginger, coconut bits for variation.