• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    Home » Recipes » TRADITIONAL

    Mor kali recipe | Millet Mor koozh

    Updated on April 15, 2023 by Raks Anand 21 Comments / Jump to Recipe

    Mor kali or mor koozh is a traditional breakfast made in South India, I have made this with millets to make it healthier.

    mor kali
    Jump to:
    • Related posts
    • Recipe card

    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.

    mor koozh

    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.

    Related posts

    • Ulundhu kali
    • Bajra dosa
    • Ragi kozhukattai

    Recipe card

    mor kali Mor koozh
    Print Pin
    5 from 2 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
    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
    Prevent your screen from going dark

    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.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    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.

    1 grind

    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.

    2 temper

    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.

    3-pour

    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.

    4-cook

    5. Grease a plate with oil and spread the koozh in that plate, once cooled, you will be able to cut into pieces.

    5-ready

    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😀.

    mor kali Mor koozh

    Other

    • idiyappam-nool-puttu
      Idiyappam recipe | How to make idiyappam
    • kozhukattai-maavu
      Kozhukattai Dough recipe | Kozhukattai maavu
    • kamarkattu-recipe
      Kamarkattu recipe, Kamarkat, Coconut Jaggery candy
    • pongal celebration
      Pongal festival celebration, Pongal shopping list

    Reader Interactions

    Comments

    1. jeyashri suresh

      February 27, 2015 at 10:41 am

      Wow super. I can have this anytime of the day. Craving for this right now. We make with godhumai too

      Reply
    2. Umamaheswari

      February 27, 2015 at 11:33 am

      Can we use other millets like thinai, kudhiravali ?

      Reply
    3. Thilak saravanan

      February 27, 2015 at 3:39 pm

      Superb..never thought kali can look like a barfi 🙂

      Reply
    4. Durga Karthik.

      February 28, 2015 at 2:18 am

      superb idea of using varagu.

      Reply
    5. Durga Karthik.

      February 28, 2015 at 4:13 am

      We add some turmeric powder.

      Reply
    6. Sowmya Sundararajan

      February 28, 2015 at 6:18 am

      Nostalgic childhood days. I used to love this. Amma usd to make this for us once back from school.

      Reply
    7. Raks anand

      February 28, 2015 at 11:59 am

      Thinai not sure, but kuthiraivali, samai works well.

      Reply
    8. Sathish K

      February 28, 2015 at 9:34 pm

      Mor Milagai adds flavour to dis recipe(dan red/green chillies) and it ll b gud to ve here nd der while eating .....

      Reply
    9. Rajee

      March 04, 2015 at 4:09 pm

      I like mor koozh very much. I am waiting for puli koozh.

      Reply
    10. Revathi

      March 04, 2015 at 4:10 pm

      Very new to me... Will try this soon

      Reply
    11. Gokila Chandran

      April 09, 2015 at 10:49 am

      for how many day we can keep this dish..??

      Reply
    12. Raks anand

      April 09, 2015 at 10:50 am

      Only one day I think

      Reply
      • Sripriya Babu

        April 11, 2020 at 11:02 pm

        Thanks for the tip about using millets. My mom used to add one spoon of ghee too..

        Reply
        • Raks Anand

          April 12, 2020 at 12:09 am

          Nice idea. Thanks for sharing.

          Reply
    13. bharathi

      April 13, 2015 at 10:33 am

      how to check cooked or not..

      Reply
    14. Raks anand

      April 13, 2015 at 10:41 am

      It will turn colour. From white to dull white and if you touch with water greased hands, it wont be sticky.

      Reply
    15. Anonymous

      August 09, 2015 at 2:45 am

      Only you can give such a tempting picture of mor kali/koozh...

      Reply
    16. ss

      October 26, 2015 at 12:41 am

      Really tempted to try this. If we want in the koozhu form, do we have to change any thing in the cooking time?

      Reply
    17. Raks anand

      October 26, 2015 at 12:51 am

      Little more water may be half cup more is enough.

      Reply
    18. Sairis Salvatore

      May 10, 2016 at 10:52 am

      Tried it today...Was awesome..Everyone loved it...Thanks a lot for the recipe...

      Reply
    19. renga hari

      November 29, 2017 at 12:20 pm

      Instead of butter milk add tamarind water ,asafotida is also a must ..That’s it

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • eggless-donut-recipe
    • medhu vadai
    • ABC-juice
    • sakkarai pongal recipe

    Top picks

    • mango milkshake recipe
    • nankhatai recipe with wheat flour
    • Honey chilli potato
    • matar paneer recipe

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen