Iyer Mor Kali
A traditional Brahmin breakfast made from rice flour and sour buttermilk.
About this dish
Mor Kali is a quintessential Tamil Brahmin (Iyer) dish, often described as a savory rice flour pudding. It is a brilliant way to use up sour buttermilk and is typically eaten as a light dinner or a quick breakfast. Its hallmark is the 'kaandaal'—the slightly burnt, crispy crust that forms at the bottom of the pan.
Ingredients
The Batter
- 200g (1 cup) Rice flour (fine)
- 500ml (2 cups) Sour buttermilk
- 1/2 tsp Turmeric powder
- 1 tsp Salt
The Tempering
- 3 tbsp Gingelly oil (Sesame oil)
- 1 tsp Mustard seeds
- 1 tsp Urad dal (split black gram)
- 3-4 Mor Milagai (sun-dried curd chillies)
- 1 sprig Curry leaves
- 1/2 tsp Asafoetida (Hing)
Method
- 1
Prepare the buttermilk base
In a large mixing bowl, whisk the sour buttermilk until smooth. If the buttermilk is too thick, dilute it with a little water. It should be the consistency of thin lassi.
- 2
Make the rice slurry
Slowly whisk the rice flour into the buttermilk, ensuring there are absolutely no lumps. Add turmeric and salt. The batter should be thin and pourable, like a watery dosa batter.
- 3
Fry the curd chillies
Heat gingelly oil in a heavy-bottomed kadai (preferably non-stick or well-seasoned cast iron). Fry the Mor Milagai (curd chillies) until they turn dark brown/black. Remove and set aside, or leave them in for extra crunch.
- 4
Sauté the aromatics
In the same oil, add mustard seeds. When they pop, add urad dal and sauté until golden brown. Add curry leaves and asafoetida, letting them sizzle for 10 seconds.
- 5
Cook the batter
Lower the heat and pour the rice flour mixture into the pan. Immediately start stirring with a sturdy spatula. The mixture will begin to thicken very rapidly.
- 6
Constant stirring
Continue stirring on medium-low heat. The batter will transition from a liquid to a thick, translucent mass. Use a folding motion to ensure the bottom doesn't burn prematurely.
- 7
Steam and set
Cover the pan with a lid and cook on low heat for 5-7 minutes. The steam helps cook the rice flour thoroughly. The 'kali' is done when it no longer sticks to your wet finger when touched.
- 8
Develop the crust
Remove the lid, add one more teaspoon of gingelly oil around the edges, and cook for another 3 minutes without stirring much. This creates the coveted 'kaandaal' (crispy bottom layer).
- 9
Final finish
Turn off the heat. The texture should be soft, slightly bouncy, and smooth, with crunchy bits of curd chilli and urad dal dispersed throughout.
Notes & variations
- If your buttermilk isn't sour, add a teaspoon of lemon juice or let the batter sit for 2 hours before cooking.
- Mor Milagai (curd chillies) are essential for the authentic salty-spicy-tangy profile.
- Store leftovers in the fridge; it tastes excellent cold or can be sliced and shallow-fried.
- Use a heavy-bottomed iron kadai for the best crispy crust.
Serve with
Serve hot as is, or with a side of spicy pickle or just a cup of filter coffee.
Cook's note
Wet your palms to pat the surface of the kali; if it doesn't stick, the rice flour is perfectly cooked.