Moru Kali (or Morkali) is a beloved South Indian dish that’s perfect for breakfast, snack time, or any time you need a warm, comforting bite. This lightly fermented rice batter pudding is infused with the irresistible fragrances of mustard seeds, curry leaves, and chilies. One spoonful and you’ll be hooked.
About the Recipe
Moru Kali may seem simple, but this humble dish packs incredible flavor. The batter ferments slightly with yogurt, giving it a wonderful tang that complements the richness of the tempering oil and spices. It’s nutritious, vegetarian, and gluten-free too. Trust me, you’ll want this recipe in your repertoire.
Why You’ll Love This Recipe
Where do I start? The creamy texture is so satisfying, almost like a savory rice pudding. The tempering adds an intoxicating aroma and layers of flavor – earthy mustard, bright curry leaves, a kick of green chilies. Plus it’s easy to whip up with basic ingredients. One taste and I’m transported back to my mom’s kitchen.
Moru Kali
Cooking Tips
For best results, use a non-stick pan or well-seasoned cast iron skillet. Cook over very low heat to prevent burning or sticking. Be patient and stir frequently as the batter thickens. Don’t skimp on the final tempering oil – it adds crucial flavor and richness.
Serving and Storing Suggestions
Moru Kali makes a wonderfully filling breakfast with dosa, idli or vada on the side. Or enjoy it as an anytime snack or side dish. Serve warm, letting the aroma waft over you. Leftovers will keep refrigerated for 2-3 days; you may need to add a splash of water or milk when reheating. Serves 4. Total time: 30 minutes.
Nutrient Benefits
With rice as the base, Moru Kali provides complex carbs for lasting energy. The fermentation process produces probiotics for a healthy gut. You’ll also get protein from the yogurt and lentils, plus antioxidants from spices like mustard and curry leaves.
Moru Kali (Morkali)
Ingredients
- 2 tsp Sesame Oil (+ 4 tblsp)
- 1/2 cup Sour Curd (whisked)
- 1 cup Rice Flour
- Salt as per taste
- 2 tbsp Coriander Leaves (finely chopped)
For Tempering:
- 2 tbsp Sesame Oil
- 1 tsp Mustard Seeds
- 1 tsp Asafoetida Powder
- 2 Dry Red Chillies (halved)
- 1 tsp Urad Dal
- 6 Green Chillies (finely chopped)
- 1 sprig Curry Leaves
Instructions
- Grease a thali with 2 tsp oil and set aside.
- Mix curd with 1 cup of water and whisk well.
- Add rice flour gradually to make a smooth batter without any lumps.
- Mix in salt and coriander leaves.
- Heat oil for tempering in a deep frying pan over moderate heat.
- Add the remaining tempering ingredients.
- When mustard seeds start spluttering, pour in 2 1/2 cups of water and bring to boil over high heat.
- Lower heat and pour in the batter.
- Cook over low heat for 5 to 7 minutes till water is almost absorbed, stirring all the time to prevent lumps.
- Add 4 tblsp of oil and keep stirring till mixture leaves the sides of pan.
- Pour onto greased thali and allow to cool.
- Serve as a snack or as part of a meal.
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Frequently Asked Questions
Can I use regular yogurt instead of curd?
Yes, you can substitute an equal amount of plain, unsweetened yogurt for the curd called for in the recipe. Just be sure it has a nice thick, pourable consistency.
Is this recipe gluten-free?
Yes. Moru Kali is naturally gluten-free since it’s made with rice flour instead of wheat flour. Just double check that your rice flour is certified gluten-free if needed.
How do I adjust spice level?
For a milder version, you can reduce or omit the green chilies. To make it spicier, increase the amount of green chilies or add a dash of cayenne pepper.
Can I make it vegan?
Traditional Moru Kali contains dairy yogurt, but you could make a vegan version by substituting a plain, unsweetened non-dairy yogurt. The flavor will be slightly different but still delicious.
What do you serve it with?
Moru Kali makes a tasty snack or light meal on its own. But it’s also wonderful served with chutneys, sambar, pickle, papad or any classic South Indian side dish. For a heartier meal, pair it with a vegetable curry or stir-fry.
