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Morkalli


I Loved this as a breakfast prepearation. My mother adds Urad Dal and Channa Dal, though I like it without the same. I also tried adding "Thazir Molaghai", which are typically chillies coated with curd and salt and left to dry in the sun, similar to the 'Papad' making process. They dry and attain a slightly wilted form. Then,before eating, they are deep fried and are eaten typically with 'Thallichikotti Thazir Chaadam" or Seasoned Curd Rice. A long time- fave of mine, this chilli is quite tasty with morkalli too!

INGREDIENTS:
Thick Curd: 200 ml
Water:200 ml
Or
Buttermilk: 400 ml
Rice Flour( fine rice powder): 6- 7 tablespoons (200 gms)
Green chilli- 1 to 2
Ginger- 1 inch
Salt- to taste (2 tsp would suffice for me)
Asafetida (Hing) powder- 1 pinch
Red Chilles (dry)- 2-3
or
Thazir Molaghai (Chillies coated with curd and dried in the sun)- 2-3
Mustard Seeds- ¾ tsp
Curry leaves - 5-6
Channa Dal- 1/2 tsp
Urad Dal- 1/2 tsp
Oil- to cook. 3-4 tbsp and more

Chop the green chilli and ginger. Pound or crush them together.
In a bowl, Mix the curd and water or buttermilk with the rice flour together.
Add the salt, asafetida, ginger-chilli and mix well. The mix should be slightly watery compared to cake batter.
(You may need more rice flour depending on the curd)
Deep fry 'Thazir Molaghai' if using the same.
In a pan, pour 3 tbsp oil, put in the mustard, curry leaves and red chillies/Molaghai and fry.
Add the dals and fry till slightly brown.
Keep on low flame.
Now, pour in the curd-flour mixture gently and keep stirring.
Pour more oil from the sides and blend into the mixture. Cook till it leaves the sides and forms a soft ball like mixture.
Grease a serving plate and spread the mixture.
When cool, cut into pieces and enjoy.
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