Mor kali | mor koozh

 Mor Kali | Mor koozh | traditional South Indian tiffin recipe| more kali | more koozh | Moore kali |Moore koozh | amarthapalam with step-by-step pictures. Check out the Mor Kali video and If you like the video pls SUBSCRIBE to my channel.

Mor Kali | Mor Koozh | more kali is Thanjavur | Tanjore special  traditional south Indian tiffin recipe. It can be prepared very quickly and typically served as a  breakfast or evening tiffin. Traditionally, mor kali is served as a mass, but to make it easy to eat and looks presentable I have cut them into pieces.

Mor kali

More kali is grandma's recipe. During my school days, Amma prepares this for evening coffee. It is prepared with buttermilk and rice flour slurry.  The key to tasty more kali is slow cooking and a generous amount of oil. Traditionally it is served as a mass in a cup but I prefer to cut them into a square as it is convenient.

Should I use only mor milagai

Mor Milagai enhances the taste and flavor of more koozh so if you have more milage in stock I would recommend using it but if you don't have you used red chilli / green chilli and prepare.

Can I skip curd for mor kali?

No, the taste of the dish is mainly from the buttermilk so don't skip the curd.  Always use thick curd so that when mixed with twice the amount of water we will get perfect buttermilk for Mor kali.

Can I use store-bought Buttermilk?

Yes but make sure the buttermilk is watery so that Mor koozh won’t curdle while preparing

Should I cut and serve mor koozh

No, you can just serve them as such in a bowl, that's the traditional way of serving mor koozh. I prepare to cut them into squares.

Do we need this much oil?

Yes, we need oil as it helps for the mor koozh texture and gives the best Mor kali. In our home, we generally use coconut oil. You can also use sesame oil which will give good flavor.

Can I cut Mor koozh immediately and serve?

Preferably leave it for at least 30 minutes so that it will get set and we can cut them easily. Grease the knife with little ghee for easy cutting then cut mor koozh. For the vegan version use vegan butter to grease.

Side dish for mor koozh

Spicy sides go well with this Mor kali. My favorite sides are mango thokku, green chili thokku, inji thogayal, puli inji, and tamarind-based kuzhambu varieties. 

Tiffin varieties in TMF 

Curd based recipes in TMF

Thani kootu

Mor kali

Tasty traditional tiffin recipe with buttermilk and rice flour

4.80 from 5 votes

Print Pin Comment

Ingredients

• 1 cup thick curd preferably sour curd
• 2 cups Water
• 1/4 cup water optional refer notes
• 3 tablespoon + 1 teaspoon Coconut oil
• Mustard seeds - 1/2 tsp
• Urad dal - 2 tbsp
• Mor milagai - 5 adjust according to your spice
• Curry leaves - few
• Hing - a generous portion
• Salt - as needed
• 1 cup Rice flour

Instructions

• Take a square pan or plate, place parchment paper and  grease it with little ghee/ oil, and set it aside
• In a wide mixing bowl take 1 cup of  curd  add 2 cups of water,  whisk the curd well to make a lump-free thin buttermilk
• Add required salt and mix well
• Furthermore, add 1  cup of rice flour to buttermilk. Mix well to make a lump free smooth mixture
• Add oil and  heavy-bottomed pan and turn on the stove on medium flame
• Once when oil is hot add mustard seeds, Urad dal, Mor milagai and mix well
• Let the mustard seeds splutter, dal turns golden brown and Mor milagai gets roasted
• Add curry leaves and give a quick mix
• Turn down to low- medium flame and add rice flour buttermilk mixture, mix well
• For the rice flour, I used the mixture turned slightly thick so I added extra 1/4 cup water if your mixture is watery go ahead and continue cooking
• Add a generous portion of hing and mix well
• Keep mixing  and continue cooking
• Add 1 tablespoon of oil, mix well and continue cooking
• At one stage the mixture becomes thick and  shiny add 1 teaspoon of oil, mix well and continue cooking
• Cook till the mixture turns into a non-sticky mass without sticking to the sides of the pan
• Grease your hands with cold water and touch the Mor kali, if it is not sticking to the finger turn off the stove and transfer. If it sticks continue cooking in low flame till you get non-sticky mass
• Transfer  the mor kali mixture to a greased plate
• Grease a bottom of a small bowl or spoon  with little oil
• Press the mixture gently with the greased bowl and level it
• Allow the mixture to cool for at least 30 minutes
• After the mixture is cool grease the knife with little ghee and cut into squares. The easy and delicious Mor Kali is ready

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. You can serve mor koozh as such(non-sticky final mixture) or cut into pieces and serve like mine
2. If you don’t have Mor milagai use red chilli
3. In our home we like coconut oil flavor, you can use sesame oil or any other oil of your choice
4. You can add coconut-like arisi Upma  and prepare
5. Stir the mixture well and  make a lump free smooth koozh
6. Before turning off the stove make sure the mixture is non-sticky, pinch a small portion, and check. You can also grease your finger with cold water touch and confirm
7. If the kali is cooked properly, once it cools down, you will be able to cut it without any stickiness
8. After you spread in-tray, you can drizzle oil over to avoid a dry top while cooling down but if you have cooked the mor koozh with the specified oil you won’t end up with a dry surface
9. Grease the knife with little ghee for easy cutting
10. Preferably  use slightly sour curd for the best flavor

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

1 cup Rice flour

1 cup thick curd, preferably sour curd

2 cups Water

1/4 cup water optional (refer notes)

3 tablespoon + 1 teaspoon Coconut oil

Mustard seeds - 1/2 tsp

Urad dal - 2 tbsp

Mor milagai - 5 ( adjust according to your spice)

Curry leaves - few

Hing - generous portion

Salt - as needed

How to prepare  Mor Kali / Mor Koozh with step by step pictures:

• Take a square pan or plate, place parchment paper and  grease it with little ghee/ oil, and set it aside

• In a wide mixing bowl take 1 cup of  curd  add 2 cups of water,  whisk the curd well to make a lump-free thin buttermilk

• Add required salt and mix well

• Furthermore, add 1  cup of rice flour to buttermilk. Mix well to make a lump free smooth mixture

• Add oil and  heavy-bottomed pan and turn on the stove on medium flame

• Once when oil is hot add mustard seeds, Urad dal, Mor milagai and mix well

• Let the mustard seeds splutter, dal turns golden brown and Mor milagai gets roasted
• Add curry leaves and give a quick mix

• Turn down to low- medium flame and add rice flour buttermilk mixture, mix well

• For the rice flour, I used the mixture turned slightly thick so I added extra 1/4 cup water if your mixture is watery go ahead and continue cooking

• Add a generous portion of hing and mix well

• Keep mixing  and continue cooking

• Add 1 tablespoon of oil, mix well and continue cooking

• At one stage the mixture becomes thick and  shiny add 1 teaspoon of oil, mix well and continue cooking

• Cook till the mixture turns into a non-sticky mass without sticking to the sides of the pan

• Grease your hands with cold water and touch the Mor kali, if it is not sticking to the finger turn off the stove and transfer. If it sticks continue cooking in low flame till you get non-sticky mass

• Transfer  the mor kali mixture to a greased plate

• Grease a bottom of a small bowl or spoon  with little oil

• Press the mixture gently with the greased bowl and level it

• Allow the mixture to cool for at least 30 minutes
• After the mixture is cool grease the knife with little ghee and cut into squares. The easy and delicious Mor Kali is ready