Thursday, May 10, 2012

More Kali / Spiced Buttermilk Porridge


Buttermilk is called "More" in tamil.  As this dish is prepared out of more/Buttermilk its called "more kali/Kuzhu" Some call it kali some call it kuzhu (Porridge). It's an easy traditional southindian tiffen variety. If you ran out of vegetables this dish comes in handy. My mom makes the best more kali, she is an awesome cook. I learnt this recipe from her....





Ingredients :

Rice Flour - 1 Cup
Sour Butter Milk - 3  Cups
Salt - As per taste.

For Tempering :

Gingelly oil - 5 or 6 Table Spoon.
Mustard Seeds - 1 Teaspoon
Urad dal/Ulutham paruppu/Black gram - 1 Tablespoon
Channa Dal/Kadalaiparuppu/Bengal gram - 1 Tablespoon
Red Chilies/More milagai (Sun dried Chilies) - 4 
Green chilies - 2.
Curry Leaves - Few
Asafoetida - 1/2 Teaspoon.
Salt - As per needed.


Method :

In a mixing bowl add buttermilk, required salt and rice flour and mix well, without any lumps. (The batter should be thin).
Heat oil in a pan, (preferably non-stick) add the mustard seeds, then add, urad dal, channa dal, more milagai/Red chilies, green chilies and fry till golden brown add the buttermilk mixture to it, add asafoetida, curry leaves to it and stir continuously, until it becomes thick and translucent when cooked well. (It takes minimum 15 to 20 minutes).
Transfer it to a greased plate and allow it to cool, and cut them into squares and serve.

Tasty More koozh is ready :-)

Notes :

More milagai/Sun dried chilies has salt in it, so when you use that, adjust salt accordingly.
Use a non-stick pan, otherwise it will cling on to the sides of the pan, and also you may need to use more oil.
Stirring continuously is very important.
Cook in medium flame.

Alternatively you can make this in microwave too, which requires very very less oil.

Take a microwave safe bowl, add rice flour, salt, and slowly add buttermilk to it, batter should be not too thin nor too thick (Dosa batter consistency).
Use just 2 Teaspoons of oil and do the tempering (as above) and add it to the above mixture.Mix well, and microwave in high for about 13 to 15 minutes (or increase the timing accordingly) stirring every 3 minutes. If the mixture is not cooked well, it will stick to the sides of the bowl. Cook well until the mixture becomes translucent in color. Transfer to a greased plate allow it to cool and cut into squares and serve.
You can call it salt halwa too :-)

7 comments:

  1. I like the way you call it Salt Halwa :) Should try the microwave recipe. My patti makes very good moar kuzhu and she makes it in the traditional fry pan. What I like in that is the thin brown crust that it forms. I love the Adi pidisal :)
    Awesome recipe and thanks for bringing back my childhood memories :)

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    Replies
    1. Thanks :-) Even i like the more kali made in irumbu iluppachatti, with loads of oil, and the crusty base. Wow. Do try the microwave version and let me know.

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    2. Nice recipe of an ethnic dish which is not available in restuarants...

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  2. Thanks fathima, glad you like it, do try it out :-)

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  3. It should be delicious. In any way, their foods seems to be a little complicated for my cooking skills.

    ReplyDelete

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