RAGI MOR KALI

 

 

Mor kali is an authentic dish from the Tamil Brahmin cuisine. Kali translates to porridge in Tamil. This dish,is mainly had for breakfast. The other variant of this kali is prepared with rice flour. I find this millet version to be more flavorsome and healthy too. Of-late I have seen this kali,prepared from other millet flours. Sour buttermilk is the key ingredient in this dish and mor is the Tamil word for buttermilk. On cooling,this porridge thickens in consistency and it can be cut into squares. Mor milagai too is a vital seasoning ingredient. Mor milagai is sun-dried green chillies. This chilli lends a nice,unique aroma. But I was running out of the same hence substituted it with red chillies 

 

 

 

 

INGREDIENTS

 

RAGI FLOUR- 1 CUP

 

SOUR BUTTERMILK- 2 CUPS

 

WATER- 2 CUPS

 

SALT TO TASTE

 

ASAFOETIDA- 3/4 TSP

 

 

FOR TEMPERING

 

SESAME OIL- 1 TBSP

 

CURRY LEAVES-1 SPRIG

 

RED CHILLIES- 3 NOS

 

MUSTARD- 1 TSP 

PROCEDURE

In a wide bowl,take ragi flour,sour buttermilk,salt,water,asafoetida and whisk to a smooth mixture and keep it aside.

Heat sesame oil in a pan. When it is hot enough,add mustard seeds. When it splutters,add curry leaves,broken chillies and fry.

Lower the flame and transfer the ragi flour mixture and keep stirring in mild heat.

At one point,the mixture begins to thicken and leaves the sides of the pan. The colour of the flour changes to dark brown.

At this stage,switch off the stove.

Grease a plate with oil and transfer the cooked flour. Allow it to rest for twenty minutes.

Cut the kali to squares and serve.