Mor Koozh a.k.a Mor Kali is a typical south Indian tiffin prepared with sooji (semolina), buttermilk & mor-milagai (sundried chillies marinated in spiced yogurt). More koozh doesn't require vegetables or spices of any sort and can be prepared in a jiffy. The only catch is that you have stir the mixture continuously until all the ingredients comes together.
My hubby wanted something very simple & light for dinner tonight. I remembered this "hubby-doesn't-really-care" dish idling in my recipe book (handwritten recipes of mom's) for long time. When, I decided to try my hand at this, my hubby was very unsure about how the dish will turn out. But, to his surprise it came out very well and he enjoyed it very much.
Sooji (semolina) – 1 cup
Yogurt – 3/4 cup
Salt – to taste
Mustard seeds – 1/4 tsp
Hing - 3-4 pinches
Mor milagai (cured & sun-dried chillies) – 6-8 nos (depending on your spice level)
Oil – 1/2 tbsp
Take a pan and dry roast sooji until brown. Keep it aside.
In another pan, add little oil, chop & fry mor-milagai until strong smell of chillies comes out. Keep it aside.
Take a vessel, add a cup of water to yogurt and mix well without any lumps (the batter should be thin but not watery). Splutter mustard seeds and add it to yogurt. Then, add roasted sooji, fried mor-milagai, salt, hing to yogurt and mix well.
Transfer it to a heavy bottomed pan, and keep stirring continuously for about 10 - 15 mins until the mixture thickens. Remove from heat when everything comes together and the mixture starts to leave the sides of the pan.
Transfer it to a plate.
Cut into cubes and serve hot.