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

In a wide mixing bowl, take 1 cup of curd, add 2 cups of water, and 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 the 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 the oil is hot, add mustard seeds, Urad dal, Mor milagai, and mix well

Let the mustard seeds splutter, the dal turn golden brown, and the mor milagai get 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 an 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 tbsp of oil, mix well and continue cooking

At one stage, the mixture becomes thick and  shiny; add 1 tsp 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 on low flame till you get a non-sticky mass

Transfer  the mor kali mixture to a greased plate

Grease the bottom of a small bowl or spoon  with a 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 a little ghee and cut into squares. The easy and delicious Mor Kali is ready