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