Mor koozh | mor kali is one of my most favorite childhood tiffin. Amma always makes it with rice flour or wheat flour. This mor kali is a very popular and common dish in Tamil Brahmin family. I wanted to make this with Ragi flour for a long time. A few weeks back, I tried this at home and it tasted very nice. Since Ragi is healthy, I thought I will share this recipe as well.
Instead of making this with rice flour, you can soak raw rice or millet into a smooth paste and make mor koozh. We used to enjoy this hot straight from the pan, but some people cool this and cut it into squares and eat. So how you eat is up to your choice.
I have few collection of Ragi recipes from Jeyashri’s kitchen. Please check out
Ragi rava idliRagi adaiFinger millet chocolate cakeRagi idiyappamRagi ammini kozhukattaiMasala chaas with ragiRagi rava dosa
Ragi mor kali recipe
In a bowl add the sour yogurt.Whisk well and add 2 cups of water to this.Mix well.Add salt and asafoetida.
Now add ½ cup of ragi flour to this.Mix well without lumps.
In a pan add 1 tbsp sesame oil.Add mustard seeds and mor milagai.When the mustard splutters, simmer the flame to the lowest and add the ragi mixture.
Mix well without any lumps.Let this cook on a medium-low flame for 10-12 minutes.Stir continuously.Add 2-3 tsp of sesame oil.
Mix well and once the mixture turns glossy and comes into a whole mass, switch off the flame.Add curry leaves. This is optional.
You can serve this as it is.You can spread this on a plate and cool it for 15 minutes and cut it into cubes and serve also.
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