Updated on by Raks Anand 21 Comments
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Mor kali or mor koozh is a traditional breakfast made in South India, I have made this with millets to make it healthier.
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Mor kali is one of my childhood favorite that mom makes. More than me my brother is great fan of this. We call it mor koozh, and we eat it as such without pouring in a plate.
Just in a koozh (which means a non sticky thick porridge kind) form, so we call it koozh. Mom makes puli koozh too, which I will post sometime.
I was thinking of what to do with the varagu remaining that I got for review and thought of trying this kali with it. You can replace this millet with regular eating rice, preferably raw rice (Sona masoori for example). But I am happy to use varagu as its a healthy replacement for rice.
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5 from 3 votes
Mor kali or mor koozh
Mor kali or mor koozh is a traditional breakfast made in South India, I have made this with millets to make it healthier.
Course Breakfast
Cuisine Indian, South Indian
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Soak time 2 hours hours
Author Raks Anand
Servings 3
Cup measurements
Ingredients
- ½ cup Rice I used varagu arisi here
- ½ cup Sour curd
- 2 cups Water
- Salt
- 1 teaspoon Coconut oil
To temper
- 2 tablespoon Coconut oil/ any cooking oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 teaspoon Chana dal
- 3 Red chilli Mor milagai
- 1 pinch Asafoetida/ Hing/ Perungayam
- 1 sprig Curry leaves
Instructions
Wash and soak rice for 2 hrs. Drain water and grind it to a smooth batter and add water if needed for grinding.
Mix salt, a small pinch of asafoetida and well beaten curd along with water. Heat a kadai with oil and temper with the items given under ‘To temper’ table.
Pour the mixture and keep stirring. At beginning it will start getting thick in the sides and bottom, so keep stirring well. It will look as if it forms small lumps, but no need to worry, keep stirring. Put flame to medium.
Once it doesn't stick to the sides and forms a smooth whole lump, cook covered in low or medium flame for 8 minutes. Stir in between.
Grease a plate with oil and spread the koozh in that plate, once cooled, you will be able to cut into pieces.
Notes
- If the kali is cooked properly, once it cools down, you will be able to cut it without any stickiness.
- For me, I used mor milagai, but I recommend using green chilli best or red chilli for more flavor.
- Coconut oil is best for giving extra flavor.
- After you spread in plate, drizzle some oil over to avoid a dry top while cooling down.
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Stepwise photos
1. Wash and soak rice for 2 hrs. Drain water and grind it to a smooth batter and add water if needed for grinding.
2. Mix salt, a small pinch of asafoetida and well beaten curd along with water. Heat a kadai with oil and temper with the items given under ‘To temper’ table. You can use mor milagai in place of red chilli.
3. Pour the mixture and keep stirring. At beginning it will start getting thick in the sides and bottom, so keep stirring well. It will look as if it forms small lumps, but no need to worry, keep stirring. Put flame to medium.
4. Once it doesn't stick to the sides and forms a smooth whole lump, cook covered in low or medium flame for 8 minutes. Stir in between.
5. Grease a plate with oil and spread the koozh in that plate, once cooled, you will be able to cut into pieces.
I like it to have it as hot koozh than these cooled down- cut pieces, but it does looks pleasant and easy for serving too, so its up to your family’s preference😀.
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Reader Interactions
Comments
jeyashri suresh
Wow super. I can have this anytime of the day. Craving for this right now. We make with godhumai too
Reply
Umamaheswari
Can we use other millets like thinai, kudhiravali ?
Reply
Thilak saravanan
Superb..never thought kali can look like a barfi 🙂
Reply
Durga Karthik.
superb idea of using varagu.
Reply
Durga Karthik.
We add some turmeric powder.
Reply
Sowmya Sundararajan
Nostalgic childhood days. I used to love this. Amma usd to make this for us once back from school.
Reply
Raks anand
Thinai not sure, but kuthiraivali, samai works well.
Reply
Sathish K
Mor Milagai adds flavour to dis recipe(dan red/green chillies) and it ll b gud to ve here nd der while eating .....
Reply
Rajee
I like mor koozh very much. I am waiting for puli koozh.
Reply
Revathi
Very new to me... Will try this soon
Reply
Gokila Chandran
for how many day we can keep this dish..??
Reply
Raks anand
Only one day I think
Reply
Sripriya Babu
Thanks for the tip about using millets. My mom used to add one spoon of ghee too..
Reply
Raks Anand
Nice idea. Thanks for sharing.
Reply
bharathi
how to check cooked or not..
Reply
Raks anand
It will turn colour. From white to dull white and if you touch with water greased hands, it wont be sticky.
Reply
Anonymous
Only you can give such a tempting picture of mor kali/koozh...
Reply
ss
Really tempted to try this. If we want in the koozhu form, do we have to change any thing in the cooking time?
Reply
Raks anand
Little more water may be half cup more is enough.
Reply
Sairis Salvatore
Tried it today...Was awesome..Everyone loved it...Thanks a lot for the recipe...
Reply
renga hari
Instead of butter milk add tamarind water ,asafotida is also a must ..That’s it
Reply
