Mor koozhu or Mor kali always reminds me of my dad’s grandmom (Periamma paati as we called her). I had the good fortune to have heard tons of mythological stories from her, have my hair braided with flowers and in general get to know the grandmom who gave me my grandmom. In her last years when she would often visit us, she would ask my mom to make this for her. She loved the sour taste of the buttermilk and the crunchy seasoning that also included mor milagai fried in oil. Savory, not definitely health food but a cup of which has the uncanny ability to transport me to the agraharams of yore.
Stuff you will need:
Rice flour – 2 cups
Butter milk – 1 cup
Salt to taste
Mustard seeds – 1 tsp
Urad dhal – 2 tsp
Asafoetida – 1 tsp
Mor milagai (deep fried) or red chillies – 5
Curry leaves – 1 sprig washed and chopped
Gingelly oil – 1 tbsp
How to make it?
In a broad vessel mix rice flour, salt and buttermilk to a nice pouring consistency. Add water if you have to. In a frying pan, heat gingelly oil and season mustard till it bursts, add urad dhal, curry leaves, asafoetida, red chillies or mor milagai and saute. Now pour the rice batter and turn slowly till oil is absorbed. On medium heat turn every so often till the mixture solidifies and does not stick to the pan. Cover and cook on low heat for five minutes till rice flour is completely cooked.
It is OK to stop at this stage and serve hot. Or continue to turn and heat on low medium heat and add some more oil till the mixture drys up and crumbles into tiny balls.
Serves four as a snack
Definitely a snack that is high on oil and has no nutritive value but definitely ranks high on the taste scale. Typically made as a palaharam in the good old days.