Kambu Morkkali

Kambu Morkkali..Traditional Ayyangar Special Morkkali (மோர்க்களி) recipe made in Bajra(Kambu) flour..Morkkali is an authentic breakfast dish of Tamilnadu, especially followed among the Ayyangar category people..This is a simple dish to prepare just like Upma, and u can say that it is also one of the saviour dishes when u r in a hurry or feeling like don't want to cook for long on lazy mornings..Usually it is made with rice flour..For a change, u can make it with millets flour too..So, I tried with Bajra flour..

I heard the name Morkkali for the first tym in a Tamil Tvshow an year back, where the chef mam is an Ayyangar, and so obviously she makes only veg dishes and Ayyangar special recipes too at times..She made Morkkali once and it sounded pretty easy and newer to me..When decided to post in the blog, I browsed reference recipes for measurements, and I could see only a few traditional Morkkali recipes, and I m happy to be another one to post the recipe..So, here it is..

RECIPE:

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Preparation Time: 5 mins

Cooking Time: 15 mins

Serves: 2 persons

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INGREDIENTS: [1 cup=250 ml]

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Bajra(Kambu) Flour - 1/3 cup

Readymade Buttermilk - 200 ml

Water - 75 to 100 ml

Mustard seeds - 1 1/2 tsp

Curry leaves - 1 sprig

Chana Dal - 1 tbsp

Asafoetida - a pinch

Onion(optional) - 1 small(chopped/fine chopped)

Salt - as req.

Gingelly oil - 2 to 3 tsp

METHOD:

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1. In a bowl, add Kambu flour, buttermilk, salt, and water. Mix very well with a whisk to remove lumps.

2. In a nonstick pan, pour oil, and temper with mustard seeds, curry leaves, chana dal, asafoetida in simmer.

3. When the dal has become golden brown, add the onion, and saute for a few mins.

4. Now, add the flour mixture, and keep on stirring. After 10-12 mins, the mixture starts leaving the pan.

5. To check the consistency, dip your fingers in water, and then touch the Morkkali. Your finger should be very clean after touching. This is the right consistency.

Dip your fingers in water

After touching the Morkkali

6. Now, transfer the Morkkali to a greased plate, and drizzle some oil to prevent the top from getting dry. Serve hot, or allow to cool, and cut into pieces(If your Morkkali is perfect, you should be able to cut them into pieces when cooled. This is another way to check the consistency). DONE !!

Your traditional and healthy Kambu Morkkali is ready to be served!! Njjoy!!

NOTE:

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1. The readymade buttermilk which I used contained ginger, green chilli, and curry leaves too as their  ingredients. That's why I didn't use them while tempering. If you are using plain buttermilk, use these mentioned ingredients too while tempering.