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Home » MILLET RECIPES » Mor kali recipe (Mor koozh)

Mor kali recipe (Mor koozh)

February 27, 2015 by Raks Anand 21 Comments /

mor kaliMor 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

Mor kali recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
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

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

Method

  1. Wash and soak rice for 2 hrs. Drain water and grind it to a smooth batter and add water if needed for grinding.
  2. 1 grind

  3. 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.
  4. 2 temper

  5. 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.
  6. 3-pour

  7. 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.
  8. 4-cook

  9. Grease a plate with oil and spread the koozh in that plate, once cooled, you will be able to cut into pieces.
  10. 5-ready

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😀.
mor koozh

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Filed Under: MILLET RECIPES, TRADITIONAL

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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 4, 2015 at 4:09 pm

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

    Reply
  10. Revathi

    March 4, 2015 at 4:10 pm

    Very new to me… Will try this soon

    Reply
  11. Gokila Chandran

    April 9, 2015 at 10:49 am

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

    Reply
  12. Raks anand

    April 9, 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 9, 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

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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