Mor Kali, also known as More Koozh, is a traditional South Indian tiffin made with buttermilk and rice flour. This quick and easy dish is typically served as a breakfast dish or evening tiffin.
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Morkali, which translates to “Buttermilk porridge” in Tamil, is a nostalgic dish for many South Indians. It’s a simple yet flavorful delicacy commonly prepared as an evening snack or early dinner. The dish is made from lightly sour buttermilk and rice flour, slow-cooked to perfection with a generous amount of oil. Traditionally, the more kali dish is served as a mass but cut into squares for convenience and a tempting appearance.
The simple dish is made from two main ingredients – lightly sour butter milk and rice flour. This simple combination, slow-cooked with a generous amount of oil, creates a dish that’s not only addictive but also deeply rooted in tradition. The slow cooking ensures the rice flour is well-cooked, resulting in a delicious and satisfying tiffin. During my school days, this was my favourite after school tiffin.
How to make Mor Kali Recipe?
Whisk the curd without lumps and add a cup of water to make thin buttermilk. whisk it well.
Add salt and rice flour and mix to make a lump-free batter.
Heat a wide pan with oil over low flame and fry the curd chillies / mor milagai till they turn completely black.
Remove the mor milagai and temper it in the same oil with mustard seeds, urad dal, curry leaves, hing and red chillies.
Slowly pour the prepared rice flour buttermilk mixture into the pan and keep stirring over low to medium flame until the mor kali thickens and becomes non-stick.
It should leave the sides of the pan and bottom of the pan without sticking. Cool the mixture on a greased plate, cut it into desired shapes, and serve the more kali.
Tips & Suggestions to Make Morkali Recipe
Use slightly sour curd for the best flavour.
For a traditional taste, sesame oil is preferred, but coconut oil can also be used.
Allow the mixture to cool for at least 20 minutes before cutting into squares for easy serving.
Spicy sides like mango thokku, green chilli thokku, and tamarind-based kuzhambu varieties complement Mor Kali.
How to serve Morkali?
Mor Kali can be served on its own or paired with various side dishes, such as pickles or chutneys. Its versatile flavour makes it a perfect addition to any meal, whether a quick snack or part of a hearty dinner.
For the best taste, serve the morkali with my tomato thokku , puli inji, mango thokku, green chilli pickle.
Frequently asked questions
Mor Milagai enhances the taste and flavour of Mor Koozh, but you can use dried red chilies or green chillies as an alternative.
No, the dish’s taste mainly comes from the buttermilk, so it’s essential to include thick curd in the recipe.
It’s best to allow the mixture to cool for at least 30 minutes so that it sets and can be cut easily. Grease the knife with a little oil for easy cutting.
Other recipes you may like
- Rava Khichdi Recipe | Sooji Kichadi
- Idli Upma recipe with Leftover Idlis
- Quick Bread Upma Recipe with Vegetables
- Masala Idli
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Mor kali Recipe | Traditional Mor Koozh
Ingredients
- 1 cup Rice Flour
- 1 cup Thick Yogurt / Curd
- 1 cup Water
- 5 tablespoon Oil coconut oil or sesame oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal
- 3 Mor Milagai / Curd Chillies optional
- 3 Red Chillies
- Hing / Asafoetida a generous pinch
- 1 teaspoon Salt or as needed
- 6 Curry Leaves
Instructions
- Whisk the curd without lumps and add the water to make thin buttermilk.
- Add salt and rice flour and mix to make a lump-free batter.
- Heat a wide pan with oil over low flame and fry the curd chillies / mor milagai till they turn completely black.
- Remove the mor milagai and temper it in the same oil with mustard seeds, urad dal, curry leaves, hing and red chillies.
- Slowly pour the prepared rice flour buttermilk mixture into the pan and keep stirring over low to medium flame until the mor kali thickens and becomes non-stick.
- When you touch it, it should not stick to your fingers. The batter must be well cooked. It should leave the sides and bottom of the pan without sticking.
- Cool the mixture on a greased plate, cut it into desired shapes, and serve the more kali.