Wednesday, June 15, 2016

Mor Kali ~ Day 139

Mor (Buttermilk) kali (thick porridge) is an authentic and traditional dish of Southern India.  Rice flour and buttermilk are the main ingredients for this humble and delicious dish.  Adding  mor milagi (chilies soaked in buttermilk and sundried) is highly recommended when making this mor kali.  It gives a slight heat to the dish and can be eaten as is and no need for any side dish or accompaniment.

Preparation time: 2 minutes
Cooking time: 10 minutes
Serves: 2

  • Rice flour - 1 cup
  • Kefir / Buttermilk - 1 cup
  • Salt - to taste
  • Water - 1/4 cup ( if the batter is too thick after mixing with buttermilk)
  • Sesame oil - 2 tbsp or more
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Mor milagai (preserved dry chili) or Dried red chilies - 3
  • Asafoetida - a generous pinch
  • Curry leaves - few, torn

  1. In a mixing bowl, whisk together the flour, buttermilk, and salt without any lumps.  If the batter is too thick add 1/4 cup of water to thin it out.  Set it aside.
  2. Heat oil in a deep skillet / kadai.  Splutter mustard seeds.  Add urad dal and fry until golden brown. Add the  mor milagai or red chillies, curry leaves, and asafoetida.  Saute on low heat until the chillies/ mor milagai turns brown.
  3. Pour in the batter and cook, while stirring constantly, until the mixture becomes thick and starts to leave the sides and no longer sticky to the touch.   Drizzle 1 tbsp oil and mix well.  Remove from the heat.
  4. Serve immediately or spread on a greased plate and cut into squares and serve.

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