Mor Kali


  • Rice Flour – 1cup
  • Sour Curd – 1cup
  • Mor Milagai – 5nos
  • Oil – 1tbsp
  • Mustard – ½tsp
  • Channa Dhal – ½tsp
  • Urad Dhal – ½tsp
  • Asafoetida – 1pinch
  • Curry leaves – 1bunch
  • Salt – ½tsp (adjust to your taste)


  • Mix curd, rice flour, salt, asafoetida with about 2 cups water, without forming lumps
  • Heat oil in a pan
  • Add mustard, allow it to splutter
  • Add channa dhal, urad dhal, fry well
  • Add mor milagai, fry well
  • Add curry leaves, mix a bit
  • Simmer the flame
  • Pour the curd, rice flour mix little by little while stirring the mix well, so that no lumps are formed
  • Keep on stirring until the mixture forms into a thick paste until it does not stick to the pan
  • Serve hot along with any pickle and/or Vaththal Kuzhambu


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