Recipe of Perfect Mor Kali (Tamilnadu traditional recipe)

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mor kali (tamilnadu traditional recipe). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mor Kali (Tamilnadu traditional recipe) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Mor Kali (Tamilnadu traditional recipe) is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have mor kali (tamilnadu traditional recipe) using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mor Kali (Tamilnadu traditional recipe):

1. Get 1 cup Thick buttermilk(whisked)
2. Make ready 1/2 cup Rice flour
3. Make ready For seasoning-
4. Prepare 8 tsp Sesame seed Oil (gingerly oil)
5. Make ready 1 tsp Mustard seeds
6. Get 3/4 tsp Urad dal (split white ones)
7. Get 2 Red chilli or mor milagai
8. Take 1 pinch Hing
9. Get 1 Green chilli, slit
10. Take Few Curry leaves

Steps to make Mor Kali (Tamilnadu traditional recipe):

1. Take rice flour in a bowl, add salt needed (approximately little more than 1/2 tsp flat). Then add buttermilk little by little to the the rice flour and mix well so that there are no lumps.
2. Once that is done, add 1 cup of water little at a time to the rice+buttermilk mixture and mix well again.
3. Heat oil in a kadhai, add mustard seeds, urad dal, hing and red chillies, when mustard splutters, add green chillies and curry leaves. - - Then add 1/4 cup of water to the seasoning.
4. Keep the flame in medium and cook well. You can check for salt by tasting the mixture if required add at this stage.
5. When the water starts boiling, keep the flame in low and add the prepared rice+buttermilk mixture stirring continuously.
6. Switch off when it starts leaving the sides of the pan. Dip your fingers in water and touch the mor kali, if it sticks to your hand, then cook for some more time.
7. Once cooked, pour it on a plate and serve hot or warm. As it cools it will thicken.

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