Naurally fermented morkali recipe. Traditional mor kali recipe made using fermented rice batter.
For the batter
- 1 cup parboiled rice ( I used idli rice)
- 1/4 cup coconut
- 1 teaspoon salt
- 2 tablespoon peanut oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon split white urad dal
- 1 teaspoon split chana dal
- 2–3 dried curd chillies (mor milagai)
- 2 sprig curry leaves, chopped
- 1/4 teaspoon asafoetida (hing), perungayam
- Wash and soak the par boiled rice in water for 24 hours. Drain the soaked rice and grind the rice along with coconut and a cup of water. Mix in the salt and set aside to ferment in a draft free place for 24 hours.
- After the time, the batter would smell sour and little foamy. Add in about a cup of water to dilute. It should be a thin batter (consistency of a light sauce).
- Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the split urad dal and split chana dal. Let it slightly brown. Add in the curry leaves, red chillies and asafoetida. Fry briefly for a couple of seconds. Add in the batter. Stir on a medium flame.
- Keep stirring the batter. It will keep thickening. Keep stirring until it has thickened well and does not stick to the pan anymore.
- Switch off the flame and remove it to a plate. Let it cool. Cut into cubes and serve.
For garnish, I have used sliced green chillies, red chillies, curry leaves and coriander leaves.
- Category: Main dish
- Cuisine: Tamilnadu