Moru Kali (South Indian Kichu)

Name: Moru Kali (South Indian Kichu)
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup rice flour (250ml); 3 1/2 cups buttermilk (sour); to taste Salt; 2 pinch Asafoetida; 3 tablespoon Oil; 6-7 Red chillis (deseeded); 1/2 tsp Rai (for tadka); 1 tsp Urad Dal (for tadka); 1/2 tsp Chana Dal (for tadka); leaves Curry

Sumithra H Menon @mithra0123

One of the best evening tiffin prepared by my grandmother... Fridge was a luxury thing in my childhood. Surplus buttermilk is used to make this recipe and used to be a super heat everytime

Sumithra H Menon @mithra0123

One of the best evening tiffin prepared by my grandmother... Fridge was a luxury thing in my childhood. Surplus buttermilk is used to make this recipe and used to be a super heat everytime

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Ingredients

15 minutes

2 servings

1 cuprice flour (250ml)
3 1/2 cupsbuttermilk (sour)
to tasteSalt
2 pinchAsafoetida
3 tablespoonOil
6-7Red chillis (deseeded)
1/2 tspRai (for tadka)
1 tspUrad Dal (for tadka)
1/2 tspChana Dal (for tadka)
leavesCurry

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Steps

15 minutes

1

Mix rice flour with buttermilk add salt and Asafoetida. Make sure to mix well without limits. Keep it aside
2

Heat a thick heavy bottom vessel, add oil.
3

Once oil is hot, add Rai, urad dal, chanadal, red chillis and curry leaves.
4

Now add the rice flour buttermilk mix and keep stirring in medium to high flame.
5

Keep stirring continuously until it starts boiling. Now check for spice and salt.
6

Now keep it in low - medium flame and close it with lid. Allow it to cook well till the rice flour is cooked well.
7

Once done, grease a big plate with oil and pour the Kali in the plate and allow it to cool.
8

Once it's cooled a bit, cut it to pieces and serve with green chutney. Be generous with oil while making this Kichu.