Morekali

It's only Tuesday, oh I wish it was Friday. It seems like a long week already. I need something to comfort me. What better way to be comforted than eating your favorite childhood food. I made a second batch of  yogurt on Sunday while there was already enough in the refrigerator. What to do with all the extra sour yogurt? My mom suggested that we make morekali (மோர்களி ). This is a sour rice cake made with rice flour and sour yogurt. The only ingredient that brings spice to this dish is more milagai (மோர்மிளகாய்), which is cured green chili. Green chili is soaked in yogurt and salt and dried in sun. This is something my mom used to make every summer. This would be used through out the year. 


Ingredients:

1 Cup rice flour
2 Cup sour curds, beaten and mixed with water
1/2 Cup water
salt to taste
1 teaspoon fresh chopped cilantro

For seasoning:

2 Tablespoon coconut oil
1 teaspoon mustard seeds
1/4 teaspoon urad dal
8 moremilagai (cured green chili)
1/8 teaspoon asafoetida
curry leaves

Method:

1. Mix rice flour to buttermilk and salt. Make a thick batter.

2. Heat 2 tablespoon oil in a medium cast iron pan. Add cured green chili (more milagai). When they are crisp and blackened, add mustard seeds, urad dal, curry leaves and asafoetida. Then add the batter. Add cilantro and cook for 10 minutes, stirring constantly.

3. Cover and cook until the kali thickens, forms a ball and doesn't stick to the bottom. A toothpick inserted should come out clean.

4. Stir in a tablespoon coconut oil and spread on a greased tray. Use a greased knife to make slices. Serve hot. Some people like to eat it with sugar.