Mor Kali (Kazhi) Recipe – Savory Rice Flour Breakfast Pudding
Mor Kali (Kazhi) is a traditional South Indian breakfast dish that offers a delightful departure from the usual sweet porridges made from oats or semolina. This savory pudding is both nutritious and simple, offering a warming and spicy flavor profile that tingles the taste buds. The unique combination of rice flour, buttermilk (curd), ginger, and green chilies creates a comforting yet invigorating dish that is perfect for starting the day.
Typically served with Mor Milagai (roasted chili) and Mangai Inji (Mango Ginger Pickle), Mor Kali is a quintessential part of South Indian cuisine, particularly in Tamil Nadu and other regions that embrace spicy and tangy breakfasts. It is a versatile dish, enjoyed by people of all ages, and is known for its ease of preparation. Whether you are seeking something wholesome for the morning or looking for a light meal to enjoy at any time of the day, this recipe is sure to satisfy.
Ingredients for Mor Kali (Kazhi)
The ingredients for Mor Kali (Kazhi) are straightforward and easily available, making it an ideal recipe for quick preparation:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Curd (Dahi / Yogurt) | 1 cup |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 5 leaves, finely chopped |
| Ginger | 1-inch piece, grated |
| Green chillies | 2, finely chopped |
| Whole black peppercorns | 1/2 teaspoon, crushed |
| Asafoetida (Hing) | 1/4 teaspoon |
| Coriander (Dhania) leaves | Small bunch, chopped |
| Oil | 2 teaspoons |
| Salt | To taste |
Allergen Information:
- Dairy: This recipe contains dairy, specifically in the form of yogurt (curd), which is a primary ingredient in this dish.
- Gluten: Rice flour is used in this recipe, making it gluten-free.
- Spices: Includes mustard seeds, cumin, black pepper, and green chilies. These ingredients should be noted for people with sensitivities to spicy foods or particular spices.
- Oil: The recipe calls for oil, which could be substituted with a different cooking fat if necessary, such as ghee for added flavor.
Dietary Preferences:
- Vegetarian: The recipe is 100% vegetarian, which makes it a great option for those following plant-based diets.
- Gluten-Free: Rice flour makes this dish naturally gluten-free, offering an alternative for people with gluten sensitivities or celiac disease.
- Spicy: With the inclusion of green chilies, black pepper, and ginger, this dish is spicy, making it suitable for those who enjoy bold, spicy flavors.
- Vegan Adaptation: If you prefer a vegan version, you can substitute the curd (yogurt) with a plant-based yogurt, ensuring that the recipe remains dairy-free.
Instructions for Mor Kali (Kazhi)
Preparation:
- In a large mixing bowl, whisk together the rice flour and yogurt (curd), adding about 2 cups of water. Incorporate the asafoetida (hing), crushed black pepper, and salt into the mixture. Ensure that the batter is smooth and free of lumps.
Cooking:
2. Heat oil in a pan over medium heat. Once the oil is warm, add the mustard seeds and cumin seeds, letting them crackle and release their aromatic flavors. Follow with the curry leaves, grated ginger, and chopped green chilies. Allow the spices to sauté for a minute or two.
3. After the seasoning has been cooked, reduce the heat to low. Gradually pour in the rice flour and yogurt mixture while continuously stirring to prevent the formation of lumps.
4. Once the mixture is combined, turn the heat back up to medium. Keep stirring the mixture as it thickens, ensuring it does not stick to the bottom of the pan.
5. Continue stirring until the porridge (mor kali) reaches a thick, creamy consistency. Once thickened, cover the pan and let it cook on low heat for about 5 more minutes. This step allows the flavors to meld together and the porridge to firm up slightly.
6. When you notice a slight shine on the surface of the porridge, this indicates that the Mor Kali is ready. At this point, turn off the heat.
Serving:
7. Serve the Mor Kali (Kazhi) hot. For an extra burst of flavor, you can add a dollop of ghee on top of each serving. This will enhance the richness and bring out the authentic South Indian taste.
8. Mor Kali is traditionally enjoyed with Mor Milagai (roasted chili) and Mangai Inji (Mango Ginger Pickle), both of which complement the mild spiciness of the dish beautifully.
Advice:
- Consistency: The key to making perfect Mor Kali is in the consistency. It should be thick and smooth, with a pudding-like texture. If the mixture is too thin, you can add a little more rice flour. If it is too thick, just add more water, little by little, until you reach the desired consistency.
- Flavors: This dish is highly customizable. You can adjust the amount of green chilies or black pepper depending on how spicy you like your food. For a milder version, reduce the number of chilies or omit them entirely.
- Leftovers: Mor Kali can be stored in the refrigerator for a couple of days. However, it may thicken further once cooled. To reheat, simply add a little water and heat on the stovetop while stirring to bring it back to the desired consistency.
Conclusion:
Mor Kali (Kazhi) is a quintessential South Indian breakfast dish that offers a nutritious, savory alternative to the usual sweet porridges. The combination of rice flour, yogurt, and spices creates a balanced dish that is both comforting and energizing. Whether you’re a fan of bold, spicy flavors or just looking to try something new, this dish is a must-try for anyone interested in authentic South Indian cuisine. The recipe is simple, quick to prepare, and filled with flavors that are sure to keep you coming back for more. Enjoy it as a wholesome breakfast or a light meal any time of the day!
Serve it with Mor Milagai and Mangai Inji to complete this satisfying meal, and feel the warmth of South Indian culinary tradition in every bite.
