Authentic Brahmin Recipe, Breakfast Recipes, Easy, Tiffin, Traditional Recipes

MOR KUZHU

This Mor Kuzhu is an authentic recipe of yesteryears.Though many families still make it,it is quite new to many people so I thought of posting it.It can be had for breakfast or as an evening tiffin.My mother used to make it for me and it is still my favourite tiffin item.She used to tease me that even on my birthdays I would be pleased to have this compared to cakes or sweets.True amma’s a master in that..Mor Kuzhu is so soft and fluffy and melts into your mouth and it gives great satisfaction for sudden hunger pangs, believe me it will take care of your hunger immediately.As i was craving for it one lazy afternoon, I made this and clicked as well.Even my hubby who is not a great fan of this enjoyed as well.Let us now move over to the recipe.

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Print Recipe
MOR KUZHU
Prep Time 5 minutes
Cook Time 10 minutes
Servings
piece
Ingredients
FOR THE SEASONING
Course breakfast
Cuisine south indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
piece
Ingredients
FOR THE SEASONING
Instructions
  1. Take rice flour in a vessel and add the whisked buttermilk and salt to it.Beat well.Make sure there are no lumps.Now add 1cup water and mix well and keep aside.
  2. Take a pan and add oil.Add all the ingredients given in the to temper table.
  3. Now add the buttermilk-rice flour mixture and stir well.Mix the batter well and allow it to cook on a low flame.
  4. You can check by touching with your hands.
  5. When it leaves the sides,it means it is done.
  6. Transfer this into a square or rectangular dish (I have used a baking dish) which my bro bought me on his trip to the US.
  7. Turn it upside down.
  8. Cut into squares and enjoy this yummy delight.
Recipe Notes

Notes

You can use green chillies in place of red ones.

Make sure the buttermilk is sour.

As i wanted squares I kept the batter thick.You may add more water and buttermilk and make the batter watery and serve it as upma.