Millet Mor Koozh/Mor Kali Recipe
Prep Time - 5 min
Cook Time - 20 min
Servings – 3
- Varagu (Kodo) millet – ½ cup
- Sour curd – ½ cup
- Water – 2 cups
- Coconut Oil – 1 teaspoon
- Coconut / Any cooking oil – 2 tbsp
- Mustard – ½ teaspoon
- Urud Dal – 1 teaspoon
- Chana Dal – 1 teaspoon
- Red Chilli - 3
- Asafoetida – 1 pinch
- Curry Leaves – 1 sprig
- Wash and soak rice for 2 hrs. Drain water and grind it to a smooth batter and add water if needed for grinding.
- Mix salt, a small pinch of asafoetida and well beaten curd along with water.
- Heat a kadai with oil and temper with the items given under ‘To temper’ table.
- Pour the mixture and keep stirring. At beginning it will start getting thick in the sides and bottom, so keep stirring well. It will look as if it forms small lumps, but no need to worry, keep stirring. Put flame to medium.
- Once it doesn't stick to the sides and forms a smooth whole lump, cook covered in low or medium flame for 8 minutes. Stir in between.
- Grease a plate with oil and spread the koozh in that plate, once cooled, you will be able to cut into pieces.
- If the kali is cooked properly, once it cools down, you will be able to cut it without any stickiness.
- Coconut oil is best for giving extra flavor.
- After you spread in plate, drizzle some oil over to avoid a dry top while cooling down.
Pic & Recipe Courtesy: Rakskitchen.net