I am a great fan of fermented foods. When the legendary Chithra Viswanathan had posted a picture of this morkali in a forum, I was instantly hooked. The unique thing about this recipe is that the batter for this recipe is naturally fermented. These days, the morkali we know is the “instant” morkali made with a batter of rice flour and sour curd.
CV was very generous to share her family recipe and this is the story behind this amazing recipe. Whenever amma ground rice for sevai (string hoppers) with puzhungarisi (par boiled rice), amma used to reserve some of the batter for making morkali. The batter was usually fermented for 24-48 hours. One can even ferment it upto 36 hours. The batter stays good and does not rot. When amma was bedridden in her final years, my sister used to have this batter in the fridge at all times, so she could make it at moments notice. However small an amount, the recipe can be made with just enough batter. If made the right way, it just glides down the throat. Its easily digestible too because of the fermentation.
Recipes like these are hard to find. We are slowly losing the art of fermentation in this busy world. Just a little bit of planning and you will have a wonderful and heathy dish that you can make for your loved ones. Here is the recipe for naturally fermented morkali. Its the wonderful soulfood as they say!
Wash and soak the par boiled rice (I used Idly rice) in water for 24 hours. Drain the soaked rice and grind the rice along with coconut and a cup of water. Grind the ingredients in a mixie to a fine paste. Do not grind it to a watery mixture. Grind it to a thick paste. Mix in the salt and set aside to ferment in a draft free place. I allowed it to ferment for 24 hours.
After the time, the batter would smell sour and little foamy. The batter did not foam a lot for me like idli batter does. It foamed very little. Add in about a cup of water to dilute. It should be a thin batter (consistency of a light sauce, thinner than the dosa batter).
Now the tempering! Its a simple traditional tempering that goes in for making the Kali. Traditionally curd chillies (mor milagai) is used. I did not have mor milagai. So used dried red chillies.
Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the split urad dal and split chana dal. Let it slightly brown. Add in the curry leaves, red chillies and asafoetida. Fry briefly for a couple of seconds. Add in the batter. Stir on a medium flame.
Keep stirring the batter. It will keep thickening. Keep stirring until it has thickened well and does not stick to the pan anymore.
Switch off the flame and remove it to a plate. Let it cool. Cut into cubes and serve.
For the batter
- 1 cup parboiled rice ( I used idli rice)
- 1/4 cup coconut
- 1 teaspoon salt
For tempering
- 2 tablespoon peanut oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon split white urad dal
- 1 teaspoon split chana dal
- 2 - 3 dried curd chillies (mor milagai)
- 2 sprig curry leaves, chopped
- 1/4 teaspoon asafoetida (hing), perungayam
- Wash and soak the par boiled rice in water for 24 hours. Drain the soaked rice and grind the rice along with coconut and a cup of water. Mix in the salt and set aside to ferment in a draft free place for 24 hours.
- After the time, the batter would smell sour and little foamy. Add in about a cup of water to dilute. It should be a thin batter (consistency of a light sauce).
- Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the split urad dal and split chana dal. Let it slightly brown. Add in the curry leaves, red chillies and asafoetida. Fry briefly for a couple of seconds. Add in the batter. Stir on a medium flame.
- Keep stirring the batter. It will keep thickening. Keep stirring until it has thickened well and does not stick to the pan anymore.
- Switch off the flame and remove it to a plate. Let it cool. Cut into cubes and serve.
Notes
Optional: For garnish, I have used sliced green chillies, red chillies, curry leaves and coriander leaves.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 48 hours
- Cook Time: 10 mins
- Category: Main dish
- Cuisine: Tamilnadu
For the batter
- 1 cup parboiled rice ( I used idli rice)
- 1/4 cup coconut
- 1 teaspoon salt
For tempering
- 2 tablespoon peanut oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon split white urad dal
- 1 teaspoon split chana dal
- 2 - 3 dried curd chillies (mor milagai)
- 2 sprig curry leaves, chopped
- 1/4 teaspoon asafoetida (hing), perungayam
- Wash and soak the par boiled rice in water for 24 hours. Drain the soaked rice and grind the rice along with coconut and a cup of water. Mix in the salt and set aside to ferment in a draft free place for 24 hours.
- After the time, the batter would smell sour and little foamy. Add in about a cup of water to dilute. It should be a thin batter (consistency of a light sauce).
- Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the split urad dal and split chana dal. Let it slightly brown. Add in the curry leaves, red chillies and asafoetida. Fry briefly for a couple of seconds. Add in the batter. Stir on a medium flame.
- Keep stirring the batter. It will keep thickening. Keep stirring until it has thickened well and does not stick to the pan anymore.
- Switch off the flame and remove it to a plate. Let it cool. Cut into cubes and serve.
Notes
Optional: For garnish, I have used sliced green chillies, red chillies, curry leaves and coriander leaves.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 48 hours
- Cook Time: 10 mins
- Category: Main dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/morkali-fermented-morkali-recipe/
I had my first Fettuccine Alfredo at Olive garden a lot of years back. It was one of my first meals in the US as we had just landed then. The creamy rich sauce was so comforting to the severely jet-lagged me feeling lost and alone in a far off land. Even the pickiest of eaters will fall for this delightful meal. While the traditional Alfredo sauce is made with cream and cheese, this is a lighter version of the original. I like this version much better as its so delicious and slightly guilt free. Its made with milk, cream cheese and Parmesan. Even though Fettuccine is the preferred type of pasta, you can make it with any shape of pasta. Spaghetti, Penne, linguine etc…
Here is how to do it. Bring couple of liters of water to a fast boil. Add in a teaspoon of salt. Add pasta and cook for 6-7 minutes stirring occasionally. Drain and set aside. This will give you perfectly Al-dente (firm) pasta. You can cook a bit longer to soften it a bit more if that’s what you like. I fall sightly on the softer side. Sorry Mario Batali.
PS – Don’t worry if it looks like there is a lot of sauce. The sauce will coat the pasta and the pasta will absorb all the moisture and thicken in no time.
For cooking pasta
- 50 - 75 grams Fettuccine pasta
- 2 liters water
- 1 teaspoon salt
For Alfredo sauce
- 1 teaspoon olive oil
- 1/4 teaspoon dried italian herb mixture
- 2 cloves garlic minced
- 3/4 cup milk
- 2 tablespoon cream cheese
- 2 tablespoon parmesan cheese
- 1/4 teaspoon salt
- 1 teaspoon chopped parsley
- Bring couple of liters of water to a fast boil. Add in a teaspoon of salt. Add pasta and cook for 6-7 minutes stirring occasionally. Drain and set aside.
- Heat olive oil in a pan and add in the minced garlic and dried herb mixture. Saute for 10 seconds.
- Add in the milk and cream cheese. Boil the mixture for a couple of minutes until foamy and bubbly.
- Add in the cooked fettuccine and toss to coat. Add in the salt and Parmesan cheese. Toss the pasta mixture over low heat until the sauce thickens and coats the pasta evenly.
- Garnish the pasta with chopped parsley. Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Main Dish
- Cuisine: Italian
