More Koozh | More Kali • The Magic Saucepan

More Koozh or More kali is a tangy and a spicy porridge cake made with rice flour and buttermilk. Perfect light tiffin for after school/work. Whenever there is excess curd, it either becomes more kuzhambu or More koozh at home. A rare and a unique dish from the Thanjavur region that is not well known outside of Tamil Nadu. This is the kind of dish that either you fall in love with it or just don't. For those you who like sour and a spicy taste would definitely love this.

Tangy Spicy Indian porridge, More koozh, More koozh

The star ingredient that highlights the dish is more milagai - one of the rare and a classic condiment of the South Indian cuisine. Green chillies are soaked in sour curd and then sun dried. This pairs well with curd rice. This is readily available in Indian supermarkets. The sourness of the curd and the spicy chillies complement each other very well. It strikes the perfect balance to our taste buds.

Mix butter milk and rice flour(3:1). Heat a pan and add the tempering ingredients.

Pour the mixture and keep stirring it continuously. It will start thickening within few minutes and in about 7-8 minutes it starts leaving the pan.

Pour it in a dish and make them into small pieces. Since this is sticky, it is better to eat when it is in small pieces.

MORE KOOZH | MORE KALI

Tangy and spicy Indian porridge cake made with rice flour and buttermilk.

Prep time: 2 mins | Cook time: Under 15 Mins | Total time: ~20 min | Serves: 3

Ingredients

1 Cup Rice flour
3 Cups Buttermilk
Salt for seasoning

For Tempering

2 Tbsp Oil
1 tsp mustard seeds
6-7 no's More Milagai (1)
2 tsp Urad Dahl
Few Curry leaves
½ tsp Asafoetida

Instructions

Whisk the rice flour and buttermilk. Season it with salt and keep it aside.
Heat oil in a pan over medium heat; once it is smoking hot add the mustard seeds. As soon as they crackle, add the urad dahl, more milagai, curry leaves and asafoetida.
Once the urad dahl becomes golden brown, add the rice flour mixture stirring it constantly to avoid lumps.
Keep stirring it for about 6-7 minutes until the mixture comes clean off the pan and it is cooked. To check if its cooked, press it between your thumb and index finger. If its not sticky, it is cooked.
Spread it over a greased dish and allow it to cool. Make them into small pieces and serve.

Notes

More milagai can be substituted with red chillies for spiciness.
The final dish will be soft and slightly sticky even after it is cooled.

This for the second day of BM under Traditional recipes theme. Check out the other Blog Marathoners participating over here.

Comments

Nupur says
April 16, 2013 at 9:33 pm
Your blog is a treasure of traditional recipes Nisha... bookmarked many already
Pavani N says
April 13, 2013 at 3:21 am
Such an interesting dish. Looks delicious.
Suchi Sm says
April 12, 2013 at 12:46 pm
that's a tempting dish...
The Pumpkin Farm says
April 11, 2013 at 4:40 pm
very similar to nivegra or khichyu as we say here, i like it too
Archana Potdar says
April 11, 2013 at 3:32 pm
This is new to me. But it appears so yum that I want a piece off the screen. Thanks.
Srivalli says
April 11, 2013 at 1:34 pm
This is such a delicious dish..I normally make this in microwave and get it done in a jizzy!..those squares look so tempting..
Priya Suresh says
April 11, 2013 at 7:20 am
Its in my to do list since a long, you are tempting me to make some..Beautifully done.

More Koozh | More Kali

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