Ingredients
Rice flour - 100 grams
Sour Curd (Pulippu thayir) - 100 grams
Mustard (kadugu) - 1 teaspoon
Bengal gram (kadalai paruppu) - 1 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Asafoetida powder (perungaayam podi) - 1/2 (Half) teaspoon
Mor milagaai - 3
Salt - 3/4 (Three-Fourths of a teaspoon)
Gingely oil (Nallennai) - 4 tablespoon
Sunflower oil - 2 tablespoon
Curry leaves (karuveppilai)
The above ingredients can be used to serve 2 people. You can increase or decrease the proportions as per number of people.
Preparation
- Blend sour curd with 1/2 (half) tumbler of water. (If needed add more water. The mix must not be thick and must be like butter milk.)
- Take a vessel and mix rice flour, blended curd, asafoetida powder & salt and mix thoroughly
- Place a pan/kadaai on a stove in medium flame
- Add 2 teaspoon of gingely oil and add mustard
- Allow mustard to burst
- Chop the add mor milagaai and saute for few seconds
- Add bengal gram, urid dhal and saute till they turn brownish red
- Add curry leaves and saute for few seconds
- Turn stove to low flame
- Add the rice flour mix to the pan
- Thoroughly mix and stir
- Once in 2 minutes, add oil and stir the mix. Do this till the remaining oil is added.
- Mor kali is ready when the mix do not stick to the stirring laddle (karandi). (Might take 10 to 15 minutes)
Note :
1) If Sour curd is not available, you can use tamarind water instead of curd. Take small gooseberry sized tamarind and prepare a tumbler of tamarind water. You can use this instead of curd.
1) If Sour curd is not available, you can use tamarind water instead of curd. Take small gooseberry sized tamarind and prepare a tumbler of tamarind water. You can use this instead of curd.
2) Instead of mor milagaai, you can also use red chilly.
