Mor kali (Buttermilk rice flour mash)
Everytime my mom is here, I mentally prepare a list of things I want her to cook for me. My go to top favourites which almost always is on repeat mode ever since college are these – varutharacha vengaya sambhar/ potato fry, murungakkai vethakozhambu, murungakkai eriseri, kunukku, potato stew, veg pulao, chocolate burfi & this mor kali. Any weekend I went home from hostel (this was way back), mom would make these dishes. If my bro was there, then aviyal joins the list. I love her aviyal but only after the list of things mentioned above :). These are no more just dishes for me. These are pure joyful memories for me. Each time, she makes one of these dishes, I am reminded of something lovely about my childhood. My dad’s favourite dish in the whole world was vengaya sambhar with potato fry. Everytime I have it, I think of dad. Everytime my mom makes it, I think of dad even more :). I also think of Jan, Sush & Shoba (my childhood friends) & of our night stay overs at our place. We would get up to be fed with piping hot rice, sambhar & potato curry (this activity was also pre-brushing :D). Anywho, these are also dishes I want specifically documented for my blog made by mom or made under her instructions. I have so far documented her chocolate burfi & eriseri. I have documented the pulao on my phone and will implement it soon for the blog. This blog entry is the time for mor kali. My dad hated this dish (also a fond memory now since despite that mom would make it each time I came home cos I liked it :D) and I loveeeeeeeeeeeeeeee this dish. I also love the way my mom makes the dish (and most dishes actually). You wouldn’t even realise she’s cooking something :). She will just be roaming around doing other house work & ta-da, this also gets done easily on the side. As I am typing away, I am realising I could go on and on about the dish, about my mom’s effortless cooking abilities & about my childhood memories :). Anywho, this is a simple super filling & yummy yummy dish. It’s a bit kozha kozha (mushy) which is a texture some people don’t like and hence mentioning it. I love the kozha kozha texture as well as the muru muru (crunchy) bits that form in the base. I can have this for bf, lunch, snack or dinner 🙂 but typically this is a breakfast dish. Try it, especially if you are someone who likes rice flour related food items.
- 1/4 cup rice flour
- 3/4 cup butter milk We buy our labaan which is not as thin as buttermilk made at home.
- 1/4 cup water
- 1 tbsp gingelly/ sesame oil
- 2 nos mor molagai (pickled & dried chillies)
- 1/2 tsp mustard seeds
- a generous pinch asafodita
- a few curry leaves
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In a vessel, whisk together 1/4c rice flour, 1/2t salt, 3/4c butter milk & 1/4c water till smooth.
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Ensure there are no lumps.Â
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In a pan/ kadai, heat 1T gingelly oil & throw in 1/2t mustard seeds.Â
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Once they start to splutter, throw in the curry leaves, asafoetida & mor molagai.Â
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Saute till the mor molagai starts to turn black.
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At this point, pour in the rice flour batter, mix well and let it cook an medium-high heat.
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Every few minutes once, just stir the mixture.
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After 7-10 minutes, you will get a thick gooey consistency (koozh). Check & adjust for salt at this stage.Â
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You can add 1 tsp of gingelly oil to get more crispy bits(my mom did this).
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The mixture/ koozh will start leaving the sides of the pan (roughly takes a total of 25-30 mins). That's when you know you are done cooking the mixture. Turn off the heat.
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Close with a lid for 2-3 minutes (it'll be easier to get the crispy bits from the sides & base easily).Â
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Transfer to a plate & have it hot-hot.
- You can add 1-2 more tsp of oil & continue cooking till it gets a more halwa like consistency. Then you can transfer it on to a plate, let it cool & cut it into slices.Â
- You can increase or reduce the oil. Accordingly, it will taste better or will be less tasty. I have done all the variations & realised it needs this much oil to taste good.
- You can substitute gingelly oil with refined oil but there is a slight compromise in the taste. I would never trade with refined oil for this one. Plus hey, gingelly oil is definitely a healthier option.Â
- You can directly use just curd & water or just buttermilk. Just ensure the buttermilk isn't very thin if using buttermilk or making it.Â
- If you don't have mor milagai, just use 1 green chilli instead. Infact, I like it better with green chilli.Â
Stepwise pictures
In a vessel, whisk together butter milk, water & curd.
Throw in the rice flour to this, some salt & mix well with a fork. Ensure there are no lumps.
In a pan/ kadai, add gingelly oil & heat it.
Once heated, add the mustard seeds & wait till it starts to splutter.
Throw in the roughly torn mor molagai/ pickled & dried red chillies, a pinch asafodita & some curry leaves.
Wait till the chillies start to brown/ blacken a bit.
Pour the mixture in and stir everything together. Check & adjust for salt.
Stir the mixture every few minutes once.
After about 12-15 minutes, this is how the mixture looks – thicker & gooey. My mom added a tsp of oil at this stage. This paves way for some extra brown crispy bits which I love.
After a total of about 25-30 minutes, the mor kali will be ready. You will know it as the mixture will start leaving the sides of the pan. The brown crispy bits in the base/ sides are to die for. I love them. Turn off the heat. Cover with a lid. This makes it easier to take the brown crispy bits.
After a few minutes, serve the mor kali (along with the brown crispy bits – seen on top in this pic) hot hot with a cuppa ginger chai. Delish & my favorite way to have it.
