October 22, 2014

More Koozh or More Kali (Buttermilk Spicy Porridge Cake)

Whenever I make this Morekoozh, I go back to the memory of my school days. My mom often makes this as evening tiffin when we return from school. The slight sourness of buttermilk combined with the flavour of green chillies and hing gives an awesome feeling. It is a pucca traditional tiffin of Tamilnadu. It needs very less ingredients and made in short time. Gives a great break after any festival feasts....

Also see Morekuzhambu,Buttermilk Poha & Special Morekuzhambu, Buttermilk Chutney, Instant Buttermilk Kuzhambu

Ingredients for making More Koozh:

Rice flour : 1 cup

Buttermilk : 1 1/2 or 2 cups (Beaten curd with water. Need not be so watery)

(One day old buttermilk will be good)

Green chillies chopped 2

Hing 1/4 tea spoon

Mustard seeds and uradh dhal for sauteing

Sesame oil 2 tb spns

Salt to taste

Curry leaves

 Method for making More Koozh:


1. Mix the rice flour and butter milk in a bowl with a laddle without any lumps. It must be like a dosa batter. Add salt and let it soak for 30 minutes.


2. Heat a heavy bottomed pan with oil. Do the sauteing with mustard seeds and urad dhal. After they get splutter add green chillies, currry leaves and hing. fry for 10 seconds. Keep the flame in low now.











3. Add the rice flour and buttermilk mix to it and keep stirring. It will become a paste in 2 minutes. Keep on stirring till the colour becomes dull from milky white and turns slightly glossy. 











4. When it comes like a ball without any moisture transfer it and spread on a greased plate.










5. Cut them to desired shapes after 10 minutes and serve.