Morkali | Morkazhi | Morkoozh | How to make Morkali
Morkali or Morkoozh is a savoury, slightly tangy pudding made in Tamilnadu with rice flour and sour buttermilk. Eaten as a quick snack or light dinner.
Equipment
- Thick Bottomed Pan
- Bowl
- Spatula
- Whisk
Ingredients
- 1 cup Rice flour preferably fresh and store bought
- 1 cup thick Curd slightly sour
- 1 cup very thin buttermilk depends on the quality of the rice flour
- 1 tsp Salt or to taste
- 4 TBSP sesame Oil preferred
- 1/4 tsp fenugreek seeds optional
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1/2 tsp split black gram Urad dal, optional, we don’t add
- 1/2 tsp Asafoetida or a generous pinch, we prefer it slightly more, skip for Gluten Free
Instructions
- Sieve flour. In a large bowl, add flour and slowly add sour curds + thin buttermilk and make a thickish pouring consistency using a whisk or a churner.
- Rest this mixture for 3-4 mins
- Add salt to taste.
- In a non stick pan, splutter mustard-methi seeds, curry leaves, add asafoetida and this batter & slowly keep whisking it till it comes together to a thickish mass WITHOUT lumps, on a very low heat (takes about 5-6 min).
- Sprinkle a little water and cook covered for 8-10 mins on a low flame.
- To check if it's cooked , wet your palms and touch the surface of the dish - if it sticks to your hand it needs to cook more. If not, stir it a bit and cook for 1 min more.
- Serve with mor- miagai (curd soaked chilli condiment) or lemon pickle. If you prefer, you can also transfer to a plate, like a cake, set it for 20 minutes and then cut into squares and serve.
- We are too impatient to set it or cut it, so we serve immediately as a savoury pudding.
Notes
Tips to make the perfect morkali / morkoozh :
Make sure you use fresh rice flour for best results. Sieving is important to get some air into the flour.
Don’t play with the proportion of flour : buttermilk: curd . Too watery buttermilk will need more oil and cooking time will increase.
Buttermilk should be slightly thin.
Don't skimp on the oil too - the best test for a good morkazhi is a glossy finish.
The batter neither too watery or thick. Should be like a pouring consistency.
Slightly sour buttermilk works best to get a tangy taste. If you are using sweet curds to make buttermilk for this dish, squeeze in half a lime juice (if preferred) to make it slightly tangy.
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