Mor kali is one of my childhood favorite that mom makes. More than me my bro 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 from Bhairavi naturals 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. 
Mor kali recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time:2 hr soaking time | Cook time: 20 mins | serves: 3
Prep Time:2 hr soaking time | Cook time: 20 mins | serves: 3
Ingredients
Rice (I used varagu arisi here) – 1/2 cup
Sour curd – 1/2 cup
Water – 2 cups
Salt – As needed
Coconut oil – 1 tsp
Sour curd – 1/2 cup
Water – 2 cups
Salt – As needed
Coconut oil – 1 tsp
To temper
Coconut oil/ any cooking oil – 2 tblsp
Mustard – 3/4 tsp
Urad dal – 1 tblsp
Channa dal – 1 tblsp
Chilli (green or red or mor milagai) – 3
Asafoetida/ Hing/ Perungayam – A generous pinch
Curry leaves – 1 sprig
Mustard – 3/4 tsp
Urad dal – 1 tblsp
Channa dal – 1 tblsp
Chilli (green or red or mor milagai) – 3
Asafoetida/ Hing/ Perungayam – A generous pinch
Curry leaves – 1 sprig
Method
- 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 doesnt 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.
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😀.
Wow super. I can have this anytime of the day. Craving for this right now. We make with godhumai too
Can we use other millets like thinai, kudhiravali ?
Superb..never thought kali can look like a barfi 🙂
superb idea of using varagu.
We add some turmeric powder.
Nostalgic childhood days. I used to love this. Amma usd to make this for us once back from school.
Thinai not sure, but kuthiraivali, samai works well.
Mor Milagai adds flavour to dis recipe(dan red/green chillies) and it ll b gud to ve here nd der while eating …..
I like mor koozh very much. I am waiting for puli koozh.
Very new to me… Will try this soon
for how many day we can keep this dish..??
Only one day I think
how to check cooked or not..
It will turn colour. From white to dull white and if you touch with water greased hands, it wont be sticky.
Only you can give such a tempting picture of mor kali/koozh…
Really tempted to try this. If we want in the koozhu form, do we have to change any thing in the cooking time?
Little more water may be half cup more is enough.
Tried it today…Was awesome..Everyone loved it…Thanks a lot for the recipe…
Instead of butter milk add tamarind water ,asafotida is also a must ..That’s it