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Be True to Yourself

It's easy to get caught up in a world in which our attention is focused on everybody and everything else but ourselves. We are often told to be kind, to love, and to speak the truth. Yet, while it is right for us to do so, we are rarely ever told to be true to who we are, to protect ourselves. These valuable life lessons ensure that in doing the right thing, we do not sacrifice who we truly are. 

Mor Kali is a very traditional and authentic dish prepared with buttermilk and rice flour. It is common in Tamil Brahmin families. It can be prepared in a matter of 10-15 minutes and can be had as a tiffin or snack item. You do not need any side dish for this and can be taken as it is. If required, you can have any pickle or just maavadu water as a side dish. I love to have this hot without any accompaniments. This is a very healthy dish which will come handy when you want to satisfy your hunger cravings immediately. What I am trying to say is just take a few minutes to prepare healthy dishes like this when you have mid-morning or mid-afternoon cravings in between meals.
Mor Kali with maavadu and avakkai How to cook Mor Kali

Prep time - under 5 mins
Cook time -under 15 mins
Serves - 1

Ingredients needed

Thick buttermilk- 1 cup (whisked)
Rice flour - 1/2 cup

For the seasoning

Sesame seed Oil - 8 tsp (gingerly oil)
Mustard seeds - 1 tsp
Urad dal (split white ones) -3/4 tsp
Red chilli or mor milagai - 2
Hing - a pinch
Green chilli -1 slit
Curry leaves - few

Preparation 

Take rice flour in a bowl, add salt needed (approximately little more than 1/2 tsp flat). Then add buttermilk little by little to the the rice flour and mix well so that there are no lumps.
Once that is done, add 1 cup of water little at a time to the rice+buttermilk mixture and mix well again.

Method

Heat oil in a kadai, add mustard seeds, urad dal, hing and red chillies, when mustard splutters, add green chillies and curry leaves.

Then add 1/4 cup of water to the seasoning.

When the water starts boiling, keep the flame in low and add the prepared rice+buttermilk mixture stirring continuously. It will look as in the picture below.

Keep the flame in medium and cook well. You can check for salt by tasting the mixture, if required add at this stage.
Switch off when it starts leaving the sides of the pan. Dip your fingers in water and touch the mor kali, if it sticks to your hand, then cook for some more time.
Once cooked, pour it on a plate and serve hot or warm. As it cools it will thicken.

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