Tuesday, November 24, 2015

Amrutha Palam | Mor Kali Recipe | Spicy and Tangy Rice Fudge

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amrutha palam
Amrutha Palam is one of our traditional community style recipes which I relish very much every time  it is prepared.It literally means " Food for God" as it tastes really delicious .In simpler way one can say it is a fudge made up of rice using a buttermilk for spicy version and jaggery for the sweeter version.We prepare two kinds of Amrutha Palam -one the spicy and tangy rice fudge variety and the other sweet rice fudge variety and is usually served as a breakfast or snack at my place.I like to eat the sweet and spicy rice fudge pieces alternatively and love that combo. I will post the sweet version sometime soon.
amrutha palam
In Andhra and Tamilnadu, there is a preparation called as Perugu Pindi(Majjiga Upma) and Mor Kali respectively which is prepared in a similar process but it is usually served as a buttermilk rice flour porridge and is not set and cut into pieces. We use onions in our version which adds a nice crunch to every bite. Our version is slightly different and tastes delicious in its own way.
mor kali

When you are bored of your regular breakfast varieties I suggest you to try this unique breakfast variety and treat your taste buds. If you are keen for more unique varieties you can try many of our family recipes which I have posted earlier in my blog.I am posting few links here for your convenience,but for the complete list CLICK HERE.
mor kali

Amrutha Palam Recipe | Mor Kali :
Serves 3-4
Prep time: 10 mins | Cooking time: 30mins | Total time: 40 mins + soaking time
Cuisine: South Indian | Category: Breakfast/Snack

Ingredients:
1 cup Raw Rice
1/3 cup grated fresh Coconut
2 cups Sour Curd,nicely beaten
3 cups Water
1 large Onion,finely chopped
4-5 Green chillies, finely chopped
2 tbsp chopped Coriander leaves
1/2 tsp Turmeric powder
Salt,as needed

to temper:
1 tbsp Chana dal
1 tbsp Urad dal
1 tsp Mustard seeds
a sprig of Curry leaves, roughly torn
2-3 tbsp Oil

Method:
  • Soak rice for 3-4 hrs and grind it with coconut using 1 cup of water to a smooth batter by adding more water(from the measured quantity) if required.Add remaining water,beaten sour curd,turmeric powder and salt and mix well.
  • Grease a big rectangular plate with oil and keep it ready.
  • Heat oil in a big kadai and crackle mustard seeds.Add urad and chana dal and fry until it turns slight brown in color.
  • Add finely chopped green chillies and onions and fry until the onions turn slight pink in color.
  • Add the torn curry leaves and mix well.
  • Now reduce the flame and slowly add the rice-curd mixture and start stirring immediately.Keep stirring until the mixture turns to a thick mass and leaves the edges of the pan.The mixture will become thick at the bottom as soon as we put it in the pan and hence stir it thoroughly and continuously to avoid forming lumps.This process easily takes 20-25 mins depending on the quantity we use.If you take a small lump of the mixture in your hand it should not be sticky which indicates that the mixture is cooked thoroughly.
  • Add chopped coriander leaves to it and mix well.
  • Spread the mixture on the greased rectangular plate of 3/4" height and smoother the top portion either with a clean oiled ladle or pat it nicely by oiling your palm.
  • Let it cool completely.Cut into squares and serve them.
Serve them warm or at room temperature with pickle of your choice or as it is. 
amrutha palam

Notes:
  1. One can use Rice flour instead of rice and follow the same process.In that case use 1 cup of rice flour and 1 cup of sour curd and 2 cups of water.
  2. There is one more version which is called as Tamarind Amrutha Palam where we use diluted tamarind extract in place of sour curds and follow the same recipe and cut into pieces and serve.
  3. If the mixture does not stick to hand when touched with wet hands indicate that it is cooked thoroughly.
amrutha palam

2 comments:

SARADA DEVI said...

IT APPEARS HAT IT IS VERY TASTEY HOME MADE SWEET

plasterer bristol said...

Sounds really good. Love spicy rice, thanks for posting.

Simon

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