Category Archives: Traditional Tiffins

Mor Kali ( Mor Koozh )

Mor Kali


Mor Kali  is a  super fast dish , especially when you want to  eat something in the evenings. You can either cut to pieces or serve piping hot from the pan to the plate. Cool well before you cut to pieces. We have been making this recipe for decades.


Processed rice flour – 1 cup

Butter milk – 3 cups

Salt to taste

Green Chilli – 1 ( pounded nicely)

Deep fried dried curd chillies ( Mor Milagai) ( chopped to small pieces ) – 2

Asafoetida powder – 1/2 teaspoon

Peeled and grated ginger – 1 teaspoon

To Season

Gingelly oil ( sesame oil ) – 2 tablespoons

Sun flower oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Urad dhal – 2 teaspoons

Finely chopped curry leaves –  little

To  Grease the Tray –  Little Sun flower oil



First take a bowl. Mix rice flour with butter milk. Add salt to taste, asafoetida powder. Whisk well to avoid lumps. Add the pounded green chilli and grated ginger , mix well. Heat a pan. Season. Add the rice flour and buttermilk mix. Stir on sim flame till the mixture leaves the sides of the pan. Cover and cook for 5 minutes. Switch off the stove. Pour into the greased tray. Spread  evenly. Cool. Cut into desired shapes.Serve with Small Onion Venthiya Kuzhambu.

Chef’s  Tips

1) Add the fried curd chillies last , the Mor Kali will not get discoloured.

2) Mor Kali can also be served with Pickle or any Chutney of your choice.


Thavalai Adai with Oma Mor Kuzhambu

Thavalai Adai with Oma Mor Kuzhambu


A very traditional tiffin item, filling and tasty. A little effort to make the adai mix and you can relish a nice tiffin. Oma ( ajwain)  mor Kuzhambu is the combination. My mother makes this adai at least once a fortnight. Yes, it is a favourite dish at our place. Make the adai     only with gingelly ( sesame ) oil as the adai will be soft inside and crispy outside. The recipe for you.


To make the Thavalai Adai mix

Raw rice – 1 and 1/2 cups ( wash the rice and drain the water. Spread the rice in a plate and leave it under the fan for 15 minutes )

Toor dhal – 1/2 cup

Channa dhal ( Bengal gram dhal ) – 1/2 cup + 2 table spoons

Black pepper – 6

Add both the dhals and the black pepper  to the rice and blend to a little coarse powder. Keep it aside.

Water – 3 cups

Salt to taste

Finely chopped green coriander leaves – 1 tablespoon

To Season

Gingelly Oil – 1 table spoon

Mustard seeds – 1 teaspoon

Urad dhal – 2 teaspoons

Asafoetida powder – 1/2 teaspoon

Grated coconut – 1/2 cup

Green chilli – 1 ( finely chopped )

Broken red chilli – 2

Finely chopped curry leaves – little

To Fry The Adai

Gingelly oil – required amount to drizzle around the adai



Heat a big pan. Keep on medium flame.Season all the seasoning ingredients one by one. When the coconut turns little golden, add the water, salt to taste, and chopped green coriander leaves. Once the water boils, add the rice and dhal rava. Keep the flame in sim. Mix well. When the mix becomes thick, switch off th e stove. Transfer the mix to a plate. Cool. Knead the mix. If little tight, sprinkle little water and mix. Make slightly thick, round patties and put a hole in the centre.

Heat a non stick tava. Keep the flame on medium. Line 4 patties and drizzle little generous amount of gingelly oil around the adai. Cook on sim flame till golden on both sides. Serve hot with Oma Mor Kuzhambu.

Chef’s Tips

1) As an option, can add little grated carrot and grated cabbage to the mix for a Veggie Thavalai Adai.