Rice the grain of life is synonymous with food in India. A staple that provides nearly 80 % of our energy needs, it is much appreciated as a functional food for its high digestibility, biological value amino acids, selenium content, and antihypertensive effect. Rice lends itself excellently to the process of Fermentation -a process that’s evident from the annals of Harrapan civilization. This enriches the rice with essential amino acids, prebiotic and probiotic organisms, and checks antinutrients.
Fermentation derived from the Latin word ‘fermentum” is a process where there is a mass culturing of microorganisms. The process with mentions as ancient as the Rigveda has caught the global interest attributed to its health-promoting quality credited to the edible beneficial microbes. Rice-based fermentation facilitates easy cooking with less time and low energy consumption, and enhances food taste, texture, and aroma.
Foodialogues shares an old traditional Tambrahm recipe —-MOREKALI … fermented and subsequently gelatinized rice preparation. It has been given a flavour twist by a lavish sprinkle of dry garlic chutney powder. The traditional method of preparation involves soaking, grinding of rice followed by fermentation and gelatinization. The soft, melt in mouth & easily digestible preparation is spiced and flavoured subtly using native ingredients. A slowly vanishing recipe, this can be prepared with a medley of cereal flours. Millet & cereal flours in varying combinations also lend to the colour, taste, and nutrition quotient of this preparation.
MOREKALI / MOREKUZH RECIPE
Ingredients for Morekali:
- Raw rice 1 c
- Sesame oil 4 tbsp
- Mustard seeds 1tsp
- Black gram dal 1tsp
- Bengal gram dal 1 tsp
- Asafoetida ½ tsp
- Curry leaves few
- Curd chilly 3 broken deep fried till black
- Salt as required.
Preparation Method for Morekali:
- Wash and soak the rice for 4 hours. Drain and grind to a smooth batter with required salt. Use about 1 cup of water for grinding.
- Set aside after mixing in 2 more cups of water. Cover and allow for fermentation.
- Ferment for 6 hours or overnight.
- Take a heavy-bottomed pan. Add oil and the tempering along with the curd chillies. Once the dals in the tempering turn golden brown and the mustard splitters, add 1 cup of water. When the water comes to a boil, gently pour the ground batter stirring all the while. Do this on low flame.
- Keep the flame low and keep stirring till the mixture turns glassy.
- Cover and allow to cook for 5 more minutes with intermittent stirring. The mixture will start to burst into small bubbles. Cover and switch off the flame. After 5 minutes remove on to a serving bowl or spread on a greased plate.
- Drizzle some ghee if needed and serve warm.
- You can serve this sprinkled with a podi of your choice. Maavadu chaaru is a great accompaniment.
Also: Try Foodialogues RAGI-RICE MOREKALI
The simple & Tasty “Morekali” recipe is ready 🙂
