Morekali is a very traditional “tiffen” of Tambrahm cuisine usually prepared with rice flour .The version that I have given here is one with natural fermentation. The same can be made instantly too in the method as mentioned in the NOTE below. The deep fried salted chillies give it a subtle spiciness and this dish does not require any accompaniment. You can use Maavadu charu (the chilly-brine water in which tender mangoes are preserved as a pickle) as a dip if you want to or probably any spicy pickle if you desire. The goodness of this dish is that the natural fermentation makes it bio enriched which in turn improves its nutrient density and loads the flour mixture with GUT friendly microorganisms. The sensory qualities such as taste and aroma also are enhanced. The texture of naturally fermented Morekali is smoother and softer. The subsequent cooking improves the digestibility. Ideal dish for the entire family especially the seniors who would at times want to savor/ a simple meal.
SERVING-4
- RICE FLOUR – 1 CUP
- RAGI FLOUR – 1 CUP
- SESAME OIL – 2 TBSP
- MUSTARD SEEDS – 1 TSP
- CURRY LEAVES – FEW
- ASAFOETIDA – 1/2 TSP
- BLACK GRAM DAL – 1 TSP
- BENGAL GRAM DAL – 1 TSP
- SALT – AS REQUIRED
- SALTED CHILLY DEEP FRIED – 2-3
- WATER – 6 CUPS
METHOD
- Make slurry of the flours with 6 cups of water and set it aside for 8 hours.
- After 8 hours mix the fermented slurry well .add the required amount of salt.
- Take a heavy bottomed pan and add the oil. When the oil is hot add in the mustard seeds. When they splutter, add asafoetida and the dals. Fry them till the dals are golden brown in color. Drop in the curry leaves and simmer the flame.
- Pour the slurry into the pan, stirring the mixture at the same time.
- Now cook the slurry on low flame till it begins to leave the sides of the pan.
- Crush the fried chillies and mix with the flour mixture.
- Wet your fingers and touch the mixture .if it does not stick to your hands the Morekali is done.
- Transfer it on to a greased plate and allow cooling .On cooling cut into shapes and serve.
NOTE
- This Morekali is traditionally made with rice flour only. Addition of Ragi improves the nutrient density of this traditional dish
- Be cautious while adding salt .You will have to keep in mind the salt in the fried chillies too.
- You can prepare this instantly without fermentation by mixing the flours in 6 cups of thin slightly sour buttermilk.
- The Morekali can be eaten like a upma without spreading on a plate and into cakes.
