Recipe of Award-winning Mor Kali (Tamilnadu traditional recipe)

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

Mor Kali (Tamilnadu traditional recipe) is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Mor Kali (Tamilnadu traditional recipe) is something which I’ve loved my whole life.

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

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

Instructions 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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