Authentic Mor Kali

Have you ever seen your Grand mom making Mor kali especially during mid-morning or in the mid- afternoon (Tiffin time)? Mor kali has been our traditional and authentic dish prepared with buttermilk and wheat flour. (Some people prepare it with rice flour and cut them into shapes). It is very common in Tamil Brahmin families or rather in “Thachi mamu” family. You don’t require any side dish for this, can be eaten as it is. If required, can be had with mango pickle or with sugar. (very weird combination though)

Mor Kali/ More Kali/Mor Kuzhu

Preparation time : Just 15 minutes

Serving for 2 people.

All you need is :-

• 2 cups of sour buttermilk
• Wheat flour – 1/2 cup
• Olive oil or Gingerly oil – 5-8 tsp
• Mustard – for seasoning
• Urad Dhal – 2 tsp
• Mor Milagai (Sundried red chillies soaked in sour buttermilk for some days)- as per you wish
• Curry Leaves
• Asafoetida – a pinch
• Salt – a pinch or as per your wish

Part 1 

1. Take wheat flour in a bowl, add salt needed (1/2 tsp approximately)
2. Add some buttermilk little by little to the flour and mix well so that there are no lumps formed
3. Keep adding one cup of water to the above content and keep mixing till there is a smooth texture consistency. 

Buttermilk + Wheat Flour

Part 2 

1. Heat oil in a pan, add mustard and some asafoetida
2. Once you hear a splattering noise of the oil content, add the mor milagai (make sure you remove its tip) , curry leaves and fry. (Mor milagai has to get roasted and making sure the color turns darker and crispier)

Step 1 (Mor milagai)

Step 2

Step 3 (Asafoetida in hot pan of oil)

Step 4 (Mor milagai been fried and roasted)

Step 5 (along with some curry leaves)

Step 6 (There you go, that’s the exact color!)

Part 1 + Part 2 

1. Add the Part 1 content to the Part 2 and keep stirring continuously till the oil oozes out and the consistency of the content turns semi solid. (Keep the flame in medium and cook well)

Step 7 (adding the Buttermilk + Wheat flour content to the pan)

Step 8 (Keep stirring)

Step 9 (The best is ready!)

Note :- If using more amount of mor milagai, then reduce salt a little.

Tastes the best when served hot!!