Ragi mor kali recipe | ragi mor koozh – A healthy buttermilk based Traditional South Indian recipe made using Ragi | finger millet. Mor kali recipe with full video and step by step pictures.
Mor koozh | mor kali is one of my most favorite childhood tiffin. Amma always makes it with rice flour or wheat flour. This mor kali is a very popular and common dish in Tamil Brahmin family. I wanted to make this with Ragi flour for a long time. A few weeks back, I tried this at home and it tasted very nice. Since Ragi is healthy, I thought I will share this recipe as well.
Instead of making this with rice flour, you can soak raw rice or millet into a smooth paste and make mor koozh. We used to enjoy this hot straight from the pan, but some people cool this and cut it into squares and eat. So how you eat is up to your choice.
I have few collection of Ragi recipes from Jeyashri’s kitchen. Please check out
- Ragi rava idli
- Ragi adai
- Finger millet chocolate cake
- Ragi idiyappam
- Ragi ammini kozhukattai
- Masala chaas with ragi
- Ragi rava dosa
Ragi mor kali recipe
Ragi mor kali recipe
Ingredients
- ½ cup Ragi flour
- ½ cup sour curd
- 2 cups water
- 1 tbsp +3 tsp sesame oil
- Salt as needed
- ½ tsp mustard seeds
- 4-5 mor milagai
- 2 pinches asafoetida
- Curry leaves few optional
Instructions
- In a bowl add the sour yogurt.
- Whisk well and add 2 cups of water to this.
- Mix well.
- Add salt and asafoetida.
- Now add ½ cup of ragi flour to this.
- Mix well without lumps.
- In a pan add 1 tbsp sesame oil.
- Add mustard seeds and mor milagai.
- When the mustard splutters, simmer the flame to the lowest and add the ragi mixture.
- Mix well without any lumps.
- Let this cook on a medium-low flame for 10-12 minutes.
- Stir continuously.
- Add 2-3 tsp of sesame oil.
- Mix well and once the mixture turns glossy and comes into a whole mass, switch off the flame.
- Add curry leaves. This is optional.
- You can serve this as it is.
- You can spread this in a plate and cool it for 15 minutes and cut it into cubes and serve also.
Video
Notes
- You can replace ragi flour with rice flour or wheat flour too.
- Mor milgai gives spiciness to the mor koozh, so add as per your taste. •
- Store-bought mor milgai will be extra salt, so add salt accordingly to the Ragi mor kali
- In a bowl add the sour yogurt.
- Whisk well and add 2 cups of water to this.
- Mix well.
- Add salt and asafoetida.
- Now add ½ cup of ragi flour to this.
- Mix well without lumps.
- In a pan add 1 tbsp sesame oil.
- Add mustard seeds and mor milagai.
- When the mustard splutters, simmer the flame to the lowest and add the ragi mixture.
- Mix well without any lumps.
- Let this cook on a medium-low flame for 10-12 minutes.
- Stir continuously.
- Add 2-3 tsp of sesame oil.
- Mix well and once the mixture turns glossy and comes into a whole mass, switch off the flame.
- Add curry leaves. This is optional.
- You can serve this as it is.
- You can spread this on a plate and cool it for 15 minutes and cut it into cubes and serve also.
