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Tamilnadu · Breakfast

Mor Kali (மோர் களி)

Traditional 54. Mor Kali recipe

🧺 Ingredients

• 1 cup rice flour (raw rice flour — idiyappam flour)
• 2.5 cups thin buttermilk (sour curd + water — 1 part curd : 2 parts water, well whisked)
• 1 tsp salt
• 2 tbsp sesame oil (gingelly oil)
• ½ tsp mustard seeds
• 1 tsp urad dal
• 10 curry leaves, chopped
• 2 green chilies, finely minced
• 1 tbsp fresh ginger, grated
• ¼ tsp asafoetida (hing)
• 2 tbsp fresh coconut, grated

👩‍🍳 How to make Mor Kali

1. In a large bowl, whisk rice flour with 2.5 cups thin buttermilk until completely smooth — no lumps.
2. Add 1 tsp salt.
3. The mixture should be a thin, smooth, pourable liquid.
4. If using sour curd (2–3 day old curd), the tang will be more pronounced — ideal for mor kali.
5. Heat 2 tbsp sesame oil in a heavy-bottomed kadai or nonstick pan over high heat.
6. Add mustard seeds — crackle 20 seconds.
7. Add urad dal — fry 30 seconds until golden.
8. Add curry leaves and green chilies — sizzle 15 seconds.
9. Add grated ginger — fry 30 seconds.
10. Add asafoetida — fry 5 seconds.
11. Reduce heat to medium.
12. Pour the rice flour-buttermilk mixture into the hot tempering, stirring continuously with a wooden spoon or whisk as you pour.
13. The mixture will begin to thicken immediately as it hits the hot pan.
14. Stir constantly — scraping the bottom and sides — on medium heat for 5–7 minutes.
15. Continue stirring as the mixture thickens progressively.
16. It will go through stages: thin liquid → thick batter → soft paste → thick paste that pulls away from pan sides.
17. Cook until it reaches the final stage — a very thick paste that comes together as a clean mass and no longer sticks to the pan sides.
18. This takes 10–12 minutes total.
19. Add grated coconut in the last 2 minutes.
20. Grease a flat plate or thali with ½ tsp sesame oil.
21. Pour the hot kali paste onto the plate.
22. Smooth the top with the back of a greased spoon to form an even slab about 1.5 cm thick.
23. Allow to cool and set for 10–15 minutes — the kali will firm up significantly as it cools.
24. Once set, slice into squares or simply tear into pieces with fingers.
25. Serve at room temperature alongside coconut chutney, pickle, or simply with a drizzle of sesame oil on top.
26. Mor kali is eaten with hands in the traditional style.

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